Phenolics Content in Buckwheat Flour

Beitāne, Ilze; Krumina-Zemture, Gita; Krūma, Zanda; Cinkmanis, Ingmārs

doi:10.2478/prolas-2018-0012

Cited by 9 publications

(11 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The findings are in close conformity with the results of (Cao et al, 2008), who reported that Tartary buckwheat contained a higher quantity of antioxidant capacity as compared to common buckwheat wheat. The findings are also consistent with those of (Beitāne et al, 2018), who discovered that the buckwheat flour samples contained DPPH scavenging activity ranging from 21.067 to 22.644 mM TE 100 g -1 dry matter. The buckwheat sample contained higher DPPH radical scavenging activity as compared to wheat flour, and the total antioxidant activity ranged from 25.61 mM TE 100 g -1 DM for white buckwheat flour to 27.17 mM TE100 g -1 DM for raw buckwheat flour (Guo et al, 2011).…”

Section: Total Antioxidant Activitysupporting

confidence: 91%

“…Our results are closely in conformity with the findings of (Izydorczyk et al, 2014), who reported that the Tartary buckwheat contained a higher quantity of total phenolic content as compared to the common ones. All buckwheat samples had a higher total phenolic content than wheat flour and the highest total phenolic content (974.74 mg GAE/100 g DW) was observed in raw buckwheat flour (Beitāne et al, 2018). Tartary buckwheat contained two times higher amounts of total phenolic than common buckwheat.…”

Section: Total Phenolic Contentmentioning

confidence: 89%

See 1 more Smart Citation

Extraction and determination of bioactive compounds and antioxidant activity of buckwheat seed milling fractions

et al. 2022

View full text Add to dashboard Cite

Buckwheat is a precious source of various bioactive compounds like phenolics, flavonoids, rutin, and quercetin, etc. This research work was performed to harvest the nutraceutical potential of indigenous buckwheat varieties and their milling fractions (fine flour, coarse flour, bran flour, and husk). Common buckwheat (CBW) and Tartary buckwheat (TBW) were analyzed in terms of total phenolic content (TPC), total flavonoid content (TFC), and DPPH scavenging activity. When compared to common buckwheat, Tartary buckwheat had a higher total phenolic content (2101.421 mg GAE/100 g), total flavonoid content (1233.990 mg QEQ/100 g), and DPPH scavenging activity (44.51%).In the same context, throughout comparisons among milling fractions, the highest TPC and TFC were observed in the husk part of Tartary buckwheat while the lowest was found in common buckwheat. During the comparison of different solvents and their concentrations, it was observed that Ethanol 70% extracted a greater quantity of phytochemicals as compared to the rest of the other solvents and concentrations. This study recognized variability among buckwheat varieties and milling fractions for nutraceutical potential and nutritional qualities that can be used in the treatment of different maladies and food products.K eywords: buckwheat; milling fractions; extraction; solvents; bioactive compounds. Practical applications:As the findings demonstrated that buckwheat extract possess important bioactive compounds and antioxidants that may be very useful in the nutraceutical and pharmaceutical industries for the treatment of different types of maladies. Moreover, buckwheat plays a very important role in the maintenance of different nutritional disorders because it contains several important nutrients as well as functional ingredients.

show abstract

Section: Total Antioxidant Activitysupporting

confidence: 91%

Section: Total Phenolic Contentmentioning

confidence: 89%

Extraction and determination of bioactive compounds and antioxidant activity of buckwheat seed milling fractions

et al. 2022

View full text Add to dashboard Cite

show abstract

“…In terms of the thermal effects on phenolic profiles and antioxidant capacities in the common buckwheat sample, some notable increases in certain phenolic acids were observed in the present study. For example, the content of gallic acid was increased markedly (+239.1%) after the roasting treatment, which was in good agreement with the results of a study by Beitāne et al ., who reported that the roasting treatment gave rise to a 36% higher gallic acid content compared to raw buckwheat flour. In addition, all four thermal treatments, particularly the roasting treatment, led to a 3.56‐fold higher syringic acid content in the common buckwheat seeds.…”

Section: Discussionmentioning

confidence: 99%

Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing

et al. 2019

View full text Add to dashboard Cite

BACKGROUND: Buckwheat products are receiving increasing attention because of their high nutritive values and significant health-promoting properties. In the present study, 15 buckwheat products grown in different parts of China were investigated. Representative common or tartary buckwheat samples were further subjected to soaking, roasting, microwave cooking, boiling and steaming treatments. Colorimetric analyses and high-performance liquid chromatography (HPLC) analyses were performed to determine the phenolic profiles and antioxidant capacities of the raw and thermally processed buckwheat samples, respectively. RESULTS: Tartary buckwheat exhibited a remarkably higher total phenolic content (TPC), total flavonoid content (TFC), 2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity and ferric reducing antioxidant power (FRAP) compared to common buckwheat, although there were no significant differences between their 2,2 ′ -azino-di-(3-ethylbenzthiazoline sulfonic acid) (ABTS) free radical scavenging capacity. All thermal treatments, particularly microwave cooking, contributed to the greatest losses of phenolics and antioxidant capacities in the common buckwheat samples, whereas boiling and steaming usually resulted in the lowest losses. For the tartary buckwheat samples, all thermal treatments (except roasting), especially boiling and steaming, led to significant increases in TPC, TFC, DPPH free radical scavenging activity, FRAP and ABTS free radical scavenging capacity. However, HPLC analyses indicated that all thermal treatments, especially microwave cooking, gave rise to the greatest losses of the total content of 14 phenolic acids and three flavonoids, whereas boiling led to the lowest losses. CONCLUSION: Both steaming and boiling treatments are recommended when preparing common or tartary buckwheat food products because they can minimize thermal degradation or promote their phenolic compounds and antioxidant capacities to the greatest extent.

show abstract

“…Comparing our results with other authors, Beitâne et al [61] performed a study about phenolics content in buckwheat flour and also identified luteolin and gallic acid, but not syriginc acid. On the other hand, Jubete et al [62] identified luteolin and syriginc acid in buckwheat seeds, but not gallic acid. In both studies, rutin was identified in buckwheat; however, in our study, this flavonol was not detected in the control bread, where the buckwheat flour level was higher, with a 43% share.…”

Section: Control A23% A35%mentioning

confidence: 97%

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

et al. 2020

View full text Add to dashboard Cite

Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties. The purpose of this study was to assess the use of acorn flour as a bioactive compounds source and natural GF ingredient for baking GF bread. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols, ortho-diphenols, and flavonoids. The phenolic profile was assessed by Reverse Phase–High-Performance Liquid Chromatography–Diode Array Detector (RP-HPLC-DAD). The antioxidant activity of the bread extracts was determined by 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), diphenyl-1-picrylhidrazyl radical (DPPH), and ferric reducing antioxidant power (FRAP) methodologies. Acorn flour can be considered a good source of bioactive compounds and antioxidants in GF bread. Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics.

show abstract

Phenolics Content in Buckwheat Flour

Cited by 9 publications

References 25 publications

Extraction and determination of bioactive compounds and antioxidant activity of buckwheat seed milling fractions

Extraction and determination of bioactive compounds and antioxidant activity of buckwheat seed milling fractions

Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

Contact Info

Product

Resources

About