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Ivan Kreft - One of the best experts on this subject based on the ideXlab platform.
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The temperature threshold for the transformation of rutin to quercetin in Tartary Buckwheat dough
Food Chemistry, 2019Co-Authors: Mateja Germ, Aleksandra Golob, Július Árvay, Alena Vollmannová, Tomáš Tóth, Zlata Luthar, Ivan KreftAbstract:Abstract The aim was to determine conditions under which rutin can be retained during production of Tartary Buckwheat (Fagopyrum tataricum) dough. Tartary Buckwheat flour was hydrothermally treated by mixing with water at 25, 40, 60, 80 and 95 °C, with unprocessed Tartary Buckwheat flour as control. With hydrothermal treatments at 25, 40 and 60 °C, most of the rutin was transformed to quercetin. However, for hydrothermal treatments at 80 and 95 °C, rutin was retained due to denaturation of the rutin-degrading enzymes during hydrothermal treatment. This is the first report to describe a temperature threshold for denaturation of rutin-degrading enzymes in any Buckwheat material. Tartary Buckwheat dough produced at 95 °C contained 12 mg rutin/g dry matter. Based on these characteristics, dough from hydrothermally treated Tartary Buckwheat is a promising, rutin-rich functional food material.
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Sulphur interferes with selenium accumulation in Tartary Buckwheat plants
Plant Physiology and Biochemistry, 2016Co-Authors: Aleksandra Golob, Ivan Kreft, Drena Gadžo, Vekoslava Stibilj, Mirha Djikic, Teofil Gavrić, Mateja GermAbstract:Tartary Buckwheat (Fagopyrum tataricum Gaertn.) and common Buckwheat (Fagopyrum esculentum Moench.) plants grown in the field were treated foliarly with 126 μM solutions of selenate and/or sulphate in order to study the effect of sulphur (S) on selenium (Se) concentration in plants. In both species, the concentration of Se in all plant parts was similar in control and S treated plants. In Tartary Buckwheat the concentration of Se was higher in S and Se treated plants than in plants treated with Se alone. S was shown to enhance Se accumulation in Tartary Buckwheat. It was also shown that it is possible to produce grain and herb of Tartary and common Buckwheat containing appropriate amounts of Se for food without affecting the yield of the plants.
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The Feasibility of Using Tartary Buckwheat as a Se-Containing Food Material
Journal of Chemistry, 2015Co-Authors: Aleksandra Golob, Ivan Kreft, Vekoslava Stibilj, Mateja GermAbstract:Tartary Buckwheat (Fagopyrum tataricum) is a semiwild plant grown in the Himalaya region. Due to its high concentration of flavonoids and trace elements it is of interest for cultivation in other countries as well. The feasibility of increasing the concentration of Se in grain and in green parts of Tartary Buckwheat has not yet been investigated. The aim of this investigation was thus to determine the concentration of Se in different edible parts of Tartary Buckwheat treated with different concentrations of Na selenate using different techniques. In plants grown in soil fertilized once with 0.5 and 10 mg Se L−1, Se was efficiently translocated from the roots to the leaves and seeds. Foliar spraying with 0.5 mg Se L−1 increased Se content in leaves and seeds. Among the edible parts of Tartary Buckwheat plants the highest content of Se in control and in treated groups was found in leaves, followed by seeds and stems. Regarding recommended Se concentration, edible parts of Tartary Buckwheat were safe for human consumption. Soil fertilization with 0.5 and 10 mg Se L−1 and foliar fertilization with 0.5 mg Se L−1 are applicable for cultivation of Tartary Buckwheat as a functional food enriched with Se.
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development of gluten free bread using Tartary Buckwheat and chia flour rich in flavonoids and omega 3 fatty acids as ingredients
Food Chemistry, 2014Co-Authors: Lara Costantini, G. Bonafaccia, Ivan Kreft, Lea Luksic, Romina Molinari, Laura Manzi, Nicolo MerendinoAbstract:In this study, chia seed flour, which is rich in omega-3 alpha-linolenic acid, and common and Tartary Buckwheat flour, which has a high antioxidant activity, were integrated into different types of bread with the aim of improving their nutritional value and healthy features. Our results indicate that bread made with chia and Tartary Buckwheat flour was more acceptable in many nutritional aspects compared to the control (common wheat bread); it contained a higher amount of protein (20%), insoluble dietary fibres (74%), ash (51%), and alpha-linolenic acid (67.4%). Moreover, this bread possessed lower energy (14%) and carbohydrate contents (24%) compared to the control. Tartary Buckwheat also improved the total antioxidant capacity of the bread (about 75%) and provided a considerable amount of flavonoids, which are healthy non-nutritional compounds. Overall, chia and Tartary Buckwheat represent excellent raw materials for the formulation of gluten-free bread with high nutritional value.
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degradation of rutin and polyphenols during the preparation of Tartary Buckwheat bread
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Maja Vogrincic, Alena Vollmannová, Maria Timoracka, S Melichacova, Ivan KreftAbstract:The impact of bread making and baking procedure on rutin, quercetin and polyphenol concentration and antioxidant activity of Tartary Buckwheat (Fagopyrum tataricum) bread and breads made of mixtures of Tartary Buckwheat and wheat flour was studied. A decrease in polyphenol concentration through baking was observed in all samples. The high DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging capacity in mixed breads (32−56%) and in Tartary Buckwheat bread (85−90%) decreased slightly through the bread making process, while an increase of antioxidant activity in bread made of 100% wheat flour during bread making was observed. With the addition of water to mixtures containing Tartary Buckwheat during the preparation of the dough, rutin concentration decreased, while quercetin concentration increased. The rutin concentration continued to decrease during the bread baking process, while the concentration of quercetin remained stable. After baking, rutin (0.47 mg/g) was present only in bread made of 100% Tartary buckw...
G. Bonafaccia - One of the best experts on this subject based on the ideXlab platform.
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development of gluten free bread using Tartary Buckwheat and chia flour rich in flavonoids and omega 3 fatty acids as ingredients
Food Chemistry, 2014Co-Authors: Lara Costantini, G. Bonafaccia, Ivan Kreft, Lea Luksic, Romina Molinari, Laura Manzi, Nicolo MerendinoAbstract:In this study, chia seed flour, which is rich in omega-3 alpha-linolenic acid, and common and Tartary Buckwheat flour, which has a high antioxidant activity, were integrated into different types of bread with the aim of improving their nutritional value and healthy features. Our results indicate that bread made with chia and Tartary Buckwheat flour was more acceptable in many nutritional aspects compared to the control (common wheat bread); it contained a higher amount of protein (20%), insoluble dietary fibres (74%), ash (51%), and alpha-linolenic acid (67.4%). Moreover, this bread possessed lower energy (14%) and carbohydrate contents (24%) compared to the control. Tartary Buckwheat also improved the total antioxidant capacity of the bread (about 75%) and provided a considerable amount of flavonoids, which are healthy non-nutritional compounds. Overall, chia and Tartary Buckwheat represent excellent raw materials for the formulation of gluten-free bread with high nutritional value.
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trace elements in flour and bran from common and Tartary Buckwheat
Food Chemistry, 2003Co-Authors: G. Bonafaccia, L Gambelli, N Fabjan, Ivan KreftAbstract:The contents of Se, Cr, Rb, Zn, Fe, Co, Sb, Ba, Ni, Ag, Hg and Sn were analysed in the flour and bran of common and Tartary Buckwheat, obtained by milling in a stone mill. In both species most trace elements are concentrated mainly in the bran. However, there are relatively small differences in the contents of iron, antimony, and chromium between flour (extraction rate 55%) and bran fractions. In Tartary Buckwheat fine flour (extraction rate 42%) there is a lower trace element content than in normal flour. The potential use of Buckwheat bran as a dietary source of Zn, and Se, is indicated.
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Composition and technological properties of the flour and bran from common and Tartary Buckwheat
Food Chemistry, 2003Co-Authors: G. Bonafaccia, M. Marocchini, Ivan KreftAbstract:Common Buckwheat and Tartary Buckwheat were milled in a stone mill. The contents of protein, lipid, starch, dietary fibre and vitamins B1, B2 and B6 were analysed in the flour and bran. There was a prevalence of unsaturated fatty acids - C18:1, C18:2, C18:3 and C20:1. In both species most lipid substances are concentrated in the bran. In common Buckwheat bran, protein content was 21.6%, and in Tartary Buckwheat, 25.3%. There were relatively small differences in the contents of vitamins B1 and B2 between the two main utilisable milling fractions, but more substantial differences in the contents of vitamins B6 (up to 0.61 mg/100 g in the Tartary Buckwheat bran fraction). Total B vitamin content was higher in Tartary Buckwheat than in common Buckwheat. On the basis of these analyses, it can be concluded that Tartary Buckwheat bran is an excellent food material with a potential for preventative nutrition. © 2002 Elsevier Science Ltd. All rights reserved.
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composition and technological properties of the flour and bran from common and Tartary Buckwheat
Food Chemistry, 2003Co-Authors: G. Bonafaccia, M. Marocchini, Ivan KreftAbstract:Abstract Common Buckwheat and Tartary Buckwheat were milled in a stone mill. The contents of protein, lipid, starch, dietary fibre and vitamins B1, B2 and B6 were analysed in the flour and bran. There was a prevalence of unsaturated fatty acids—C18:1, C18:2, C18:3 and C20:1. In both species most lipid substances are concentrated in the bran. In common Buckwheat bran, protein content was 21.6%, and in Tartary Buckwheat, 25.3%. There were relatively small differences in the contents of vitamins B1 and B2 between the two main utilisable milling fractions, but more substantial differences in the contents of vitamins B6 (up to 0.61 mg/100 g in the Tartary Buckwheat bran fraction). Total B vitamin content was higher in Tartary Buckwheat than in common Buckwheat. On the basis of these analyses, it can be concluded that Tartary Buckwheat bran is an excellent food material with a potential for preventative nutrition.
Fang Shan - One of the best experts on this subject based on the ideXlab platform.
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Regeenera of Tartary Buckwheat Seedlings
Applied Mechanics and Materials, 2014Co-Authors: Hong Mei Li, Yun Long Li, Jun Jun Hu, Jun Sheng Bian, Fang ShanAbstract:Regeneration of Tartary Buckwheat seedlings is a new cultural technology concerning One-year-two-harvest of Tartary Buckwheat. Buckwheat was planted 30-40 days ahead in a frost-free period of 120-130 days in main Buckwheat-producing regions so that the soil can be made full use during dormant phase. Then, Buckwheat can be harvested twice. Firstly, when the Tartary Buckwheat seedlings grow up, it could be harvested during bud period to the beginning of florescence as a green vegetable. And then the Tartary Buckwheat grains were harvested after autumn. The technology allows farmers increase production of Buckwheat, extends the processing industry chain of agricultural product and promotes economic growth in rural origin. Through introducing and trial planting Tartary Buckwheat variaties of Heifeng1, Hunan7-2, Ding 98-1, 2518, Liner, Huating, Zhuanglang, Tongxin, Gewan. et.al were selected for seeding regeneration.
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flavonoid composition antibacterial and antioxidant properties of Tartary Buckwheat bran extract
Industrial Crops and Products, 2013Co-Authors: Lijun Wang, Xiushi Yang, Fang ShanAbstract:Abstract The Tartary Buckwheat [Fagopyrum tataricum (L.) Gaench] bran, which is an important by-product during the production of Tartary Buckwheat tea, is a good source of flavonoids but has not been made full use of. Some studies reveal its antioxidant activity. However no research is found for its antibacterial activities against Propionibacterium and Staphylococci species. The 60% (v/v) EtOH extract of the Tartary Buckwheat bran (TBBE) was prepared at room temperature and the flavonoids content was determined by HPLC. Rutin (541.3 ± 9.3 mg/g), isoquercetin (9.33 ± 0.16 mg/g) and quercetin (66.3 ± 1.14 mg/g) were detected in the TBBE. The inhibition zone of TBBE against four bacterial strains varied from 7.6 mm to 11.6 mm; minimum inhibition concentration (MIC) values were from 512 μg/mL to 2048 μg/mL. IC50 of DPPH scavenging activity and relative ORAC values were 8.36 ± 0.27 μg/mL and 11,090 ± 1278 μmol TE/g, respectively. For the constituents of TBBE querectin showed higher antioxidant and antibacterial properties than TBBE and its glycosides (isoquercetin and rutin). These results suggest that TBBE might be useful to develop new types of antibacterial substance and new skin care cosmetics to prevent or improve acne.
Jongdae Park - One of the best experts on this subject based on the ideXlab platform.
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contribution of flavonoids to the antioxidant properties of common and Tartary Buckwheat
Journal of Cereal Science, 2016Co-Authors: Eunji Choi, Jungmin Sung, Hyunwook Choi, Yunsang Choi, Jongdae ParkAbstract:The objective of this study was to characterize the flavonoid compounds found in the different grain parts of common and Tartary Buckwheat, and to determine the contribution of these flavonoids to the antioxidant properties of Buckwheat. Eight flavonoid compounds were quantified and their antioxidant activity determined by FRAP, DPPH, and ABTS assays. Of the flavonoid compounds identified rutin was the most abundant, particularly in Tartary Buckwheat, in which it comprised approximately 90% of total flavonoid content. Flavan-3-ols were detected in common but not Tartary Buckwheat, and quercetin was detected only in Tartary Buckwheat. Flavonoid content—in particular, levels of rutin, orientin, and/or epicatechin gallate—was found to influence the total antioxidant activity of Buckwheat. Results from this study indicate that antioxidant activity is not only closely associated with flavonoid content, but that different flavonoids contribute differently to the total antioxidant activity of common and Tartary Buckwheat.
Min Wang - One of the best experts on this subject based on the ideXlab platform.
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Effect of rutin and quercetin on the physicochemical properties of Tartary Buckwheat starch
Starch-starke, 2017Co-Authors: Caian He, Yun Long Li, Zhen Zhang, Min WangAbstract:Tartary Buckwheat is rich in phenolics and is an excellent healthy food source. To evaluate the endogenous phenolics affecting the physicochemical properties of the starch in Tartary Buckwheat products during processing, varying concentrations (0.5% 1.0% or 1.5%) of the predominant phenols, rutin and quercetin, was co-cooked with Tartary Buckwheat starch (TBS). Rutin and quercetin reduced the peak and final temperatures and enthalpy of TBS during gelatinization, lowered the aging enthalpy of retrograded TBS, and increased the trough and final viscosity of TBS paste and reduced its breakdown. The two additives also reduced the hardness and cohesiveness of TBS gels, while improving their water-binding capacity. The morphologies of gelatinized and retrograded TBS were greatly altered with the presence of rutin and quercetin. The interaction between rutin or quercetin and TBS may be responsible for these changes, and the starch-phenolic binding force was much weaker than that in the iodine-starch complex. Our study provides insight into the physicochemical effects of the phenol-starch interactions in the Tartary Buckwheat food matrix in a model system.
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phenolics content and antioxidant activity of Tartary Buckwheat from different locations
Molecules, 2011Co-Authors: John Parry, Liangli Yu, Min WangAbstract:Two Tartary Buckwheat samples (Xingku No.2 and Diqing) grown at three locations were analyzed for free and bound phenolic content and antioxidant properties. Moreover, the relative contributions of variety and growing environment to phenolic content and antioxidant properties were determined, as well as correlations of these properties to growing conditions. The total phenolic contents varied from 5,150 to 9,660 μmol of gallic acid equivalents per 100 gram of dry weight (DW) of Tartary Buckwheat and the free phenolics accounted for 94% to 99%. Rutin content was in the range from 518.54 to 1,447.87 mg per 100 gram of DW of Tartary Buckwheat. p-Hydroxybenzoic, ferulic and protocatechuic acids were the prominent phenolic acids and other phenolics, including p-coumaric, gallic, caffeic, vanillic and syringic acids were also detected. Tartary Buckwheat exhibited higher DPPH· and ABTS·+ scavenging activities and was more effective at preventing the bleaching of β-carotene in comparison with reference antioxidant and plant phenolics constituents. Additionally, growing conditions and the interaction between variety and environment may have more contribution than variety to individual phenolics and antioxidant properties of Tartary Buckwheat. Environmental parameters such as higher altitudes may also have an increasing effect on rutin and phenolic acids. This study suggests that Tartary Buckwheat has potential health benefits because of its high phenolic content and antioxidant properties. These components could also be enhanced by optimizing the growing conditions of a selected variety.
