Inter-varietal variations of rutin content in common buckwheat flour (Fagopyrum esculentum Moench.)

Euphytica ◽  
1995 ◽  
Vol 86 (3) ◽  
pp. 183-189
Author(s):  
Ryo Ohsawa ◽  
Tadahiro Tsutsumi
Keyword(s):  
Fagopyrum Esculentum ◽  
Common Buckwheat ◽  
Fagopyrum Esculentum Moench ◽  
Buckwheat Flour

Rutin and quercetin in common buckwheat and Tartary buckwheat flour / Rutin in kvercetin v moki iz navadne in tatarske ajde

2020 ◽  
Vol 61 (2) ◽  
pp. 257-280 ◽  
Author(s):  
Blanka Vombergar
Keyword(s):  
Direct Contact ◽  
Dry Matter ◽  
Fagopyrum Esculentum ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Apparent Concentration ◽  
Fagopyrum Esculentum Moench ◽  
Rutin And Quercetin ◽  
Buckwheat Flour

Samples of common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (F. tataricum Gaertn.) were used in milling, sieving and analysing experiments. Rutin and quercetin were analysed in buckwheat samples, in milling and sieving fractions and after the contact of flour particles with water, to simulate conditions in dough. The concentration of rutin in Tartary buckwheat was 1.17–1.75% in dry matter, while it was only 0.003% in dry matter of common buckwheat. Thus it is in Tartary buckwheat in this case 400 times more rutin in comparison to common buckwheat. In buckwheat dough with the time after mixing flour and water, the concentration of rutin diminished, the time needed was different in common and Tartary buckwheat dough, and quercetin appeared instead. Immediately after the direct contact of flour particles of common and Tartary buckwheat with water the rutin concentration changed from 11.7 to 0.79 mg/100 g dry matter (DM), and quercetin appeared (5.7 mg/100 g DM), in comparison in initial flour the concentration of quercetin was only 0.6 mg/100 g DM. In common buckwheat dough the apparent concentration of rutin changed from initial 0.0258 mg/g to 0.0263 mg/g DM, and after one hour after the beginning of contact of flour with water rutin concentration changed to only 0.0005 mg/g DM).  Keywords: common buckwheat, Tartary buckwheat, flavonoids, rutin, quercetin, milling, dough   Izvleček Raziskovali smo vzorce navadne ajde (Fagopyrum esculentum Moench) in tatarske ajde (F. tataricum Gaertn.). Vzorce smo mleli, presejavali, pripravljali testo (mešanica moke in vode) ter  izmerili vsebnost rutina in kvercetina. Tatarska ajda ima bistveno višjo vsebnost rutina kot navadna ajda. Vsebnost rutina v raziskovani tatarski ajdi je 1,17–1,75 % v suhi snovi (SS), v navadni ajdi ´siva´ pa le 0,003 %. V tatarski ajdovi moki smo izmerili okoli 400x več rutina kot v navadni ajdovi moki. Pri neposrednem stiku ajdove moke z vodo težko najdemo vzporednice med  tatarsko ajdo in navadno ajdo in dogajanji v povezavi z rutinom v testu.  Koncentracija rutina v testu se po določenem času (različen čas pri navadni in tatarski ajdi – 5 minut do 2 uri) močno zniža, pojavi se kvercetin. Pri neposrednem stiku moke z vodo se vsebnost rutina v tatarski ajdovi moki močno zniža  že po prvih 5 minutah delovanja (z 11,7 na 0,79 mg/100 g SS), pojavi pa se kvercetin (5,7 mg/100 g SS), v vzorcu moke ga je le 0,6 mg/100 g SS. Pri neposrednem stiku moke iz navadne ajde z vodo vsebnost rutina v moki (vzorec S) naraste v prvi uri z začetnih 0,0258 mg/g na 0,0263 mg/g SS (v začetnem času nekoliko manj enakomerno), v drugi uri stika moke in vode pa koncentracija rutina močno pade (na 0,0005 mg/g SS).  Ključne besede: navadna ajda, tatarska ajda, flavonoidi, rutin, kvercetin, mletje, testo

scholarly journals Flavonoid concentration in milling fractions of Tartary and common buckwheat

Fagopyrum ◽  
2020 ◽  
Vol 37 (1) ◽  
pp. 11-21
Author(s):  
Blanka Vombergar ◽  
Vida Škrabanja ◽  
Mateja Germ
Keyword(s):  
Direct Contact ◽  
Fagopyrum Esculentum ◽  
Tartary Buckwheat ◽  
Common Buckwheat ◽  
Apparent Concentration ◽  
Fagopyrum Esculentum Moench ◽  
Buckwheat Flour

Common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (F. tataricum Gaertn.) samples were used in milling, sieving and analysing experiments. Flavonoids were analysed in buckwheat samples, in milling and sieving fractions and after the contact of flour particles with water, to simulate conditions in dough. In Tartary buckwheat, there was even more than 100-times higher content of flavonoids flour in comparison to respective fractions of common buckwheat flour. The highest concentration of flavonoids in milling fractions of Tartary buckwheat flour (granulation over 100 |im up to including 1000 |im) was established as 3.5-4.5% flavonoids/DM. Immediately after the direct contact of flour particles of common and Tartary buckwheat with water the apparent concentration of flavonoids rose (even for 100% or more) in the first 5-30 minutes of contact. After one hour, due to the degradation of flavonoids, their concentration decreased. Concentration of flavonoids are after 24 hours of contact of flavonoids with water in all milling fractions lower in comparison to the value after first 5 minutes of contact with water.

scholarly journals Concentrations of Phenolic Acids Are Differently Genetically Determined in Leaves, Flowers, and Grain of Common Buckwheat (Fagopyrum esculentum Moench)

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1142
Author(s):  
Alena Vollmannová ◽  
Janette Musilová ◽  
Judita Lidiková ◽  
Július Árvay ◽  
Marek Šnirc ◽  
...  
Keyword(s):  
Chlorogenic Acid ◽  
Caffeic Acid ◽  
Phenolic Acids ◽  
Sinapic Acid ◽  
Fagopyrum Esculentum ◽  
Blood Cholesterol ◽  
Common Buckwheat ◽  
High Concentration ◽  
Phenolic Substances ◽  
Fagopyrum Esculentum Moench

Common buckwheat (Fagopyrum esculentum Moench) is a valuable source of proteins, B vitamins, manganese, tryptophan, phytochemicals with an antioxidant effect, and the natural flavonoid rutin. Due to its composition, buckwheat supports the human immune system, regulates blood cholesterol, and is suitable for patients with diabetes or celiac disease. The study aimed to compare the allocation of selected phenolic acids (neochlorogenic acid, chlorogenic acid, trans-caffeic acid, trans-p-coumaric acid, trans-sinapic acid, trans-ferulic acid) and flavonoids (rutin, vitexin, quercetin, kaempferol) in the leaves, flowers, and grain of buckwheat cultivars of different origin. The content of individual phenolics was determined by the HPLC-DAD method. The results confirmed the determining role of cultivar on the relative content of chlorogenic acid, trans-caffeic acid, trans-sinapic acid, vitexin, and kaempferol in buckwheat plants. A significantly negative correlation among concentrations of phenolic acids in different common buckwheat plant parts shows that there are different mechanisms of genetic influences on the concentration of phenolic substances in common buckwheat flowers, leaves, and grain. These differences should be taken into account when breeding buckwheat for a high concentration of selected phenolic substances.

scholarly journals Influence of Indole-3-Acetic Acid and Gibberellic Acid on Phenylpropanoid Accumulation in Common Buckwheat (Fagopyrum esculentum Moench) Sprouts

Molecules ◽  
2017 ◽  
Vol 22 (3) ◽  
pp. 374 ◽  
Author(s):  
Chang Park ◽  
Hyeon Yeo ◽  
Yun Park ◽  
Abubaker Morgan ◽  
Mariadhas Valan Arasu ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Gibberellic Acid ◽  
Fagopyrum Esculentum ◽  
Common Buckwheat ◽  
Fagopyrum Esculentum Moench ◽  
Indole 3 Acetic Acid
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