The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough. (15th June 2019)

• Record Type: Journal Article
• Authors: Germ, Mateja; Árvay, Július; Vollmannová, Alena; Tóth, Tomáš; Golob, Aleksandra; Luthar, Zlata; Kreft, Ivan
• Is Part Of: Food chemistry. Volume 283(2019)
• Page Start: 28
• Page End: 31
• Publication Date: 2019-06-15
• Subjects: Tartary buckwheat (Fagopyrum tataricum) -- Rutin -- Quercetin -- Hydrothermally treated dough; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.01.038
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: In non-treated Tartary buckwheat flour, most of the rutin was extracted in 20 min. By hydrothermal treatments at 25, 40 and 60 °C, most of the rutin was degraded. After hydrothermal treatments at 80 and 95 °C, rutin was retained in flour. Buckwheat flour-water mixture produced at 95 °C contained 12 mg rutin/g dry matter. 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.