Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicum and their protective effects against lipid peroxidation

Jiang, Peiyuan; Burczynski, Frank J.; Campbell, C. G.; Pierce, Grant N.; Austria, J. Alejandro; Briggs, Colin J.

doi:10.1016/j.foodres.2006.10.009

Cited by 255 publications

(184 citation statements)

References 31 publications

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“…Recently, the potential medical properties of quercetin-3-O--rutinoside (rutin) have been discussed [Zhang et al, 2012] in the light of its impact on diabetes and its complications [Hao et Pashikanti et al, 2010] were proved to have the ability to inhibit AGEs formation. In comparison to other plant species, common buckwheat (Fagopyrum esculentum) is a good source of rutin [Jiang et al, 2007]. Thereby, the confirmation of high anti-glycation potential of extracts from wheat bread enhanced with buckwheat has been recently reported by Szawara-Nowak et al [2014].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Przygodzka¹,

Zieliński²

2015

Pol. J. Food Nutr. Sci.

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In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA)-glucose and BSA-methylglyoxal (MGO) systems. The antioxidant capacity was measured by 2,2-diphenyl--1-picrylhydrazyl (DPPH) and cyclic voltammetry (CV), rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC) by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation.

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Section: Introductionmentioning

confidence: 99%

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Przygodzka¹,

Zieliński²

2015

Pol. J. Food Nutr. Sci.

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“…The predominating LMW phenolic compound is rutin (quercetin-3-O-rutinoside) [Zielińska et al, 2007;Ölschläger et al, 2008;Kiprovski et al, 2015]. In a study by Jiang et al [2007], rutin contribution in seeds of F. esculentum reached 0.02% and was found to play a signifi cant role in the antioxidant capacity of buckwheat seeds. These authors demonstrated a strong correlation between rutin content assayed for seeds of various cultivars/accessions and their antioxidant capacity (r 2 =0.976).…”

Section: Introductionmentioning

confidence: 99%

Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity

Karamać¹,

Biskup²,

Kulczyk³

2015

Pol. J. Food Nutr. Sci.

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Five fractions of phenolic compounds were obtained from the extract of common buckwheat seed (Fagopyrum esculentum Moench) using Sephadex LH-20 column chromatography with methanol as a mobile phase. The total phenolics content ranged from 19.8±1.5 (fraction I) to 164±2.2 mg (+)-catechin eq/g (fraction IV). The profi les of phenolic acids and fl avonoids in the fractions were analysed using RP-HPLC-DAD. The antioxidant activity was tested as ABTS •+ and DPPH • scavenging activity and capability to reduce the Fe(III)/2,4,6-Tris(2-pyridyl)-s-triazine complex to the ferrous form. Results were expressed as Trolox equivalent antioxidant capacity (TEAC), IC 50 and ferric reducing antioxidant power (FRAP) values, respectively. The highest antioxidant activity was noted for fraction IV that was predominated by fl avones. TEAC, IC 50 and FRAP values were: 1.47±0.01 mmol Trolox eq/g, 0.058±0.003 mg/assay and 2.18±0.05 mmol Fe(II)/g, respectively. Rutin constituted 77.7% of the compounds identifi ed in fraction III. The antiradical activity and reducing capability of this fraction were lower compared to fraction IV, but signifi cantly higher than in fractions I and II. The main phenolic compounds of fractions I and II were phenolic acids (caffeic, 5-O-caffeoylquinic and p-coumaric). The antioxidant activity of fraction V was similar to that of fraction III. Unauthenticated Download Date | 5/11/18 5:42 PM

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“…is a regional specialty in Bongpyeong of Korea. It is a good source of nutritionally valuable protein, lipid, dietary fiber, minerals, flavonoids, fagopyrin, tocopherols, and phenolic substances such as 3‐flavanols, rutin, phenolic acids, and their derivatives (Holasova et al., 2002; Jiang et al., 2007; Oomah, Campbell, & Mazza, 1996). Among buckwheat species, common buckwheat ( Fagopyrum esculentum ) and Tartary buckwheat ( Fagopyrum tataricum ) are cultivated as human food sources.…”

Section: Introductionmentioning

confidence: 99%

“…Common buckwheat has a sweet taste with a large seed size whereas Tartary buckwheat has a bitter taste with a small seed size. Tartary buckwheat seeds contain 100‐fold higher amounts of rutin compared to common buckwheat seeds (Fabjan et al., 2003; Jiang et al., 2007). Common buckwheat fermentation by using Rhizopus oligosporus has been reported in our previous study (Park et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

Park

Nguyen

Lee

et al. 2018

Food Science & Nutrition

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Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l‐carnitine were utilized to brew l‐carnitine fortified Makgeolli with rice. Makgeolli was prepared in two‐stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8‐fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%–65.7%). The amounts of l‐carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8–1.0, and 1.0–1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l‐carnitine and flavonols, but also made effective alcohol production (2.8%–8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.

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Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicum and their protective effects against lipid peroxidation

Cited by 255 publications

References 31 publications

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Fractionation of Buckwheat Seed Phenolics and Analysis of Their Antioxidant Activity

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

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