Chemical, nutritional and bioactive properties of common buckwheat cultivars bred in Turkey
Main Article Content
Keywords
wholegrain buckwheat flour, buckwheat groat flour, bioactive compound, nutritional property, flavonoids
Abstract
The objective of this study was to determine some chemical, nutritional and bioactive properties, such as total phenolic compound, antioxidant activity, dietary fibre, enzyme resistant starch, and rutin and quercetin contents of common buckwheat cultivars (Güne? cv. and Akta? cv.) bred in Turkey. They were prepared as wholegrain buckwheat and buckwheat groat flours. Protein contents were in the range of 14.4-15.4%. Average total dietary fibre, total starch and resistant starch contents of wholegrain buckwheat and buckwheat groat flours were 29.5 and 7.6%, 52.9 and 78.1%, 4.64 and 4.38%, respectively. Total phenolic compound contents and antioxidant activity were higher in wholegrain buckwheat flours than that of the buckwheat groat flours. Rutin flavonoid contents of the wholegrain buckwheat flours were higher than that of the buckwheat groat flours. An average quercetin flavonoid contents in wholegrain buckwheat flours and buckwheat groat flours were found as 10.8 and 11.23 mg/100 g of flour, respectively.
References
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Wijngaard, H.H. and Arendt, E.K., 2006. Buckwheat. Cereal Chemistry 83: 391-401.
Yu, L., Haley, S., Perret, J., Haris, M., Wilson, J. and Qian, M., 2002. Free radical scavenging properties of wheat extracts. Journal of Agricultural and Food Chemistry 50: 1619-1624.
Zheng, G.H., Sosulski, F.W. and Tyler, R.T., 1998. Wet-milling, composition and functional properties of starch and protein isolated from buckwheat groats. Food Research International 30: 493-502.
Zielinski, H. and Kozlowska, H., 2000. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural and Food Chemistry 48: 2008-2016.
Zielinski, H., Michalska, A., Amigo-Benavent, M., Dolores del Castillo, M. and Piskula, M.K., 2009. Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting. Journal of Agricultural and Food Chemistry 57: 4771-4776.
American Association of Cereal Chemists International (AACCI), 2010. Approved methods of analysis, 11th edition. Methods No: 44-15.02, 46-12.01, 30-25.01 and 08-01.01. AACCI, St. Paul, MN, USA.
Biacs, P., Aubrecht, E., Leder, I. and Lajos, J., 2002. Buckwheat. In: Belton, P., Taylor, J. (eds.) Pseudocereals and less common cereals grain properties and utilization potential. Springer-Verlag, Berlin, Germany, pp. 123-151.
Bonafaccia, G., Marocchini, M. and Kreft, I., 2003. Composition and technological properties of the flour and bran from common and Tartary buckwheat. Food Chemistry 80: 9-15.
Dziadek, K., Kope, A., Pastucha, E., Piatkowska, E., Leszczynska, T., Pisulewska, E., Witkowicz, R. and Francik, R., 2016. Basic chemical composition and bioactive compounds content in selected cultivars of buckwheat whole seeds, dehulled seeds and hulls. Journal of Cereal Science 69: 1-8.
Gallardo, C., Jiménez, L. and García-Conesa, M.T., 2006. Hydroxycinnamic acid composition and in-vitro antioxidant activity of selected grain fractions. Food Chemistry99: 455-463.
Gorinstein, S., Medina Vargas, O.J., Jaramillo, N.O., Salas, I.A., Martinez Ayala, A.L., Arancibia-Avila, P., Toledo, F., Katrich, E. and Trakhtenberg, S., 2007. The total polyphenols and the antioxidant potentials of some selected cereals and pseudocereals. European Food Research and Technology 225: 321-328.
Gutfinger, T., 1981. Polyphenols in olive oils. Journal of the American Oil Chemists Society 58: 966-968.
Inglett, G.E., Rose, D.J., Chen, D., Stevenson, D.G. and Biswas, A., 2010. Phenolic content and antioxidant activity of extracts from whole buckwheat (Fagopyrum esculentum Moench) with or without microwave irradiation. Food Chemistry 119: 1216-1219.
Jiang, P., Burczynski, F., Campbell, C.J. and Briggs, C.J., 2006. Development and validation of a HPLC assay for rutin in three buckwheat species: F. esculentum, F. tataricum, and F. homotropicum. Fagopyrum 23: 37-43.
Kreft, I., Fabjan, N. and Yasumoto, K., 2006. Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chemistry 98: 508-512.
Li, S. and Zhang, Q.H. 2001. Advances in the development of functional foods from buckwheat. Critical Review in Food Science and Nutrition 41: 451-464.
Masatcioglu, M.T., Yalç?n, E., Hwan, P.J., Ryu, G.-H., Celik, S. and Köksel, H., 2014. Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process. Innovative Food Science and Emerging Technologies 26: 302-309.
Masatcioglu, M.T., Yalcin, E., Kim, M., Ryu, G.-H., Celik, S. and Köksel, H., 2013. Physical and chemical properties of tomato, green tea and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process. European Food Research and Technology 237: 801-809.
Min, B., Lee, S.M., Yoo, S.H., Inglett, G.E. and Lee, S., 2010. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking. Journal of the Science of Food and Agriculture 90: 2208-2213.
Oomah, B.D. and Mazza, G., 1996. Flavonoids and antioxidative activities in buckwheat. Journal of Agricultural and Food Chemistry 44: 1746-1750.
Qian, J., Rayas-Duarte, P. and Grant, L., 1998. Partial characterization of buckwheat (Fagopyrum esculentum) starch. Cereal Chemistry 75: 365-373.
Ragaee, S., Abdel-Aal, E.S.M. and Noaman, M., 2006. Antioxidant activity and nutrient composition of selected cereals for food use. Food Chemistry 98: 32-38.
Ratan, P. and Kothiyal, P., 2011. Fagopyrum esculentum Moench (common buckwheat) edible plant of Himalayas: a review. Asian Journal of Pharmacy and Life Science 1: 426-442.
Sakac, M., Torbica, A., Sedej, I. and Hadnadev, M., 2011. Influence of breadmaking on antioxidant capacity of gluten-free breads based on rice and buckwheat flours. Food Research International 44: 2806-2813.
Sedej, I., Mandi?, A., Saka?, M., Mišan, A. and Tumbas, V., 2010. Comparison of antioxidant components and activity of buckwheat and wheat flours. Cereal Chemistry 87: 387-392.
Sedej, I., Saka?, M., Mandi?, A., Mišan, A., Tumbas, V. and ?anadanovi?-Brunet, J., 2012. Buckwheat (Fagopyrum esculentum Moench) grain and fractions: antioxidant compounds and activities. Journal of Food Science 77: C954-C959.
?ensoy, ?., Rosen, R.T., Ho, C.T. and Karwe, M.V., 2006. Effect of processing on buckwheat phenolics and antioxidant activity. Food Chemistry 99: 388-393.
Singh, J. and Singh, N., 2003. Studies on the morphological and rheological properties of granular cold water soluble corn and potato starches. Food Hydrocolloids 17: 63-72.
Singleton, V.L., Orthofer, R. and Lamuela-Raventos, R.M., 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 299: 152-178.
Steadman, K.J., Burgoon, M.S., Lewis, B.A., Edwardson, S.E. and Obendorf, R.L., 2001a. Buckwheat seed milling fractions: description, macronutrient composition and dietary fibre. Journal of Cereal Science 33: 271-278.
Steadman, K.J., Burgoon, M.S., Lewis, B.A., Edwardson, S.E. and Obendorf, R.L., 2001b. Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions. Journal of the Science of Food and Agriculture 81: 1094-1100.
Sun, T. and Ho, C.-T., 2005. Antioxidant activities of buckwheat extracts. Food Chemistry 90: 743-749.
Turkish Standards Institution (TSI), 2010. Turkish wheat flour standard, 4500/June 2010 Acidity Method. TSI, Ankara, Turkey.
Wijngaard, H.H. and Arendt, E.K., 2006. Buckwheat. Cereal Chemistry 83: 391-401.
Yu, L., Haley, S., Perret, J., Haris, M., Wilson, J. and Qian, M., 2002. Free radical scavenging properties of wheat extracts. Journal of Agricultural and Food Chemistry 50: 1619-1624.
Zheng, G.H., Sosulski, F.W. and Tyler, R.T., 1998. Wet-milling, composition and functional properties of starch and protein isolated from buckwheat groats. Food Research International 30: 493-502.
Zielinski, H. and Kozlowska, H., 2000. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural and Food Chemistry 48: 2008-2016.
Zielinski, H., Michalska, A., Amigo-Benavent, M., Dolores del Castillo, M. and Piskula, M.K., 2009. Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting. Journal of Agricultural and Food Chemistry 57: 4771-4776.
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Published
Feb 15, 2019
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