Determination of fagopyrins, rutin, and quercetin in Tartary buckwheat products. (June 2017)

• Record Type: Journal Article
• Authors: Kočevar Glavač, Nina; Stojilkovski, Katja; Kreft, Samo; Park, Cheol Ho; Kreft, Ivan
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 79(2017)
• Page Start: 423
• Page End: 427
• Publication Date: 2017-06
• Subjects: Tartary buckwheat -- Fagopyrum tataricum -- Fagopyrin -- Rutin -- Quercetin; Fagopyrin (PubChem CID:5488537) -- Rutin (PubChem CID:5280805) -- Quercetin (PubChem CID:5280343); Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2017.01.068
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Buckwheat grain is a valuable source of various phytochemicals: health promoting flavonoids (rutin), as well as substances such as phototoxic fagopyrin. In this study, total fagopyrins, rutin, and quercetin were determined in Tartary buckwheat grains, milled fractions, and food products. HPLC was used for analyses; fagopyrins were detected by fluorescence, flavonoids by UV/VIS. After steaming, the fagopyrin content in the grain decreased. The remaining fagopyrins were unequally distributed; minor amounts were found in groats and higher concentration in hulls. Similarly, the concentration of rutin decreased, although to a lesser extent. Unlike fagopyrins, rutin was concentrated in groats. In the bread making procedure, a minor decrease of fagopyrins was seen comparing its concentration in grains, dough, and bread, while large amounts of rutin were degraded into quercetin during baking. Our results may stimulate further research on edible parts and products of buckwheat, particularly, the quantitative evaluation of total fagopyrin content in relation to flavonoids, providing information about the treatment process needed to prepare buckwheat products with the highest utilization value. Highlights: Fagopyrins are the phototoxic substances in Tartary buckwheat grain. Content of total fagopyrins, rutin, and quercetin changes during the preparation of food products. Fagopyrins are sensitive to steaming of the grain, but not affected by the bread making process. Rutin is sensitive to steaming of the grain as well as to the breadmaking process. Quercetin is the product of degradation of rutin.