Chemical composition of buckwheat plant parts and selected buckwheat products

Authors

  • Petra Vojtí­šková Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, náměstí­ T. G. Masaryka 275, 762 72 Zlí­n, Czech Republic
  • Pavel Švec Mendel University in Brno, Faculty of Agronomy, Department of Chemistry and Biochemistry; Zemědělská 1, 613 00 Brno
  • Vlastimil Kubáň Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, náměstí­ T. G. Masaryka 275, 762 72 Zlí­n
  • Eliška Krejzová Masaryk University, Faculty of Science, Department of Chemistry, Kotlářská 2, 611 37 Brno
  • Miroslava Bittová Masaryk University, Faculty of Science, Department of Chemistry, Kotlářská 2, 611 37 Brno
  • Stanislav Kráčmar Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, náměstí­ T. G. Masaryka 275, 762 72 Zlí­n
  • Blanka Svobodová Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, náměstí­ T. G. Masaryka 275, 762 72 Zlí­n

DOI:

https://doi.org/10.5219/385

Keywords:

chemical composition, buckwheat products, Fagopyrum esculentum Moench, moisture

Abstract

hemical composition plant parts (roots, stalks, leaves, blossoms) of common buckwheat (Fagopyrum esculentum Moench) and selected products made from its seeds (peels, whole seed, wholemeal flour, broken seeds, crunchy products Natural and Cocoa, flour, and pasta) was determined. Samples were dried and ground to a fine powder. All analyses were performed according to the Commission Regulation no. 152/2009, while rutin concentration was determined by the modified HPLC method. The lowest content of moisture was found in roots (4.3%) and in peels (almost 8%) and the highest moisture (nearly 11%) was discovered in seeds. The lowest amount of crude protein (3.5%) was found in peels, the highest crude protein amount (>13%) in both flours and leaves (23%). The starch content (>50% in dry matter) differs from one sample to another. Only in peels the content of starch was about 3.5%. From all examined samples, the lowest content of fat was found in crunchy products Cocoa, 1.7%. The lowest amount of histidine was determined in all studied samples, except peels, the highest content of glutamic acid was determined in almost all samples, except peels. Whole-meal flour is very rich source of Ca and Fe. The content of these elements was 1172 mg.kg-1 and 45.9 mg.kg-1, respectively. On the other hand, the highest content of Pb (>1 mg.kg-1) was found in broken seeds. The greatest concentration of rutin was determined in blossoms and leaves (83.6 and 69.9 mg.g-1), respectively. On the other hand, the lowest concentrations of rutin were found in buckwheat products (generally less then 1 mg.g-1, i.e. in wholemeal flour, 702 μg.kg-1, the lowest (almost 10 μg.kg-1) in pasta.

Downloads

Download data is not yet available.

References

Buňka, F., Hrabě, J., Kráčmar, S. 2004. The effect of sterilisation on amino acid contents in processed cheese. International Dairy Journal, vol. 14, no. 9, p. 829-831. https://doi.org/10.1016/j.idairyj.2004.02.008

Commission Regulation 2009. Methods of sampling and analysis for the official control of feed (No. 152/2009). Official Journal of the European Union, L 54/12-L 54/19. ISSN 1725-2555.

Deineka, V. I., Grigorev, A. M., Staroverov, V. M. 2004. HPLC analysis of flavonoids: determining rutin in plant extracts. Pharmaceutical Chemistry Journal, vol. 38, no. 9, p. 487-489. https://doi.org/10.1007/s11094-004-0004-9

Edwardson, S. 1996. Buckwheat: Pseudocereal and Nutraceutical. J. Janick (Ed.): Progress in new crops., p. 195-207. Alexandria: ASHS Press. [online] [cit. 2014-04-15] Available at: https://www.hort.purdue.edu/newcrop/proceedings1996/V3-195.html

Gokarn, V., Dighe, V., Menon, S., Khairnar, B. 2010. Online HPLC-DAD/UV-MS determination of major flavonoids rutin and isoquercitrin in two Morus species. International Journal of Pharmaceutical Research & Development, vol. 2, no. 6, p. 1-15. [online] [cit. 2012-12-03] Available at: http://www.oalib.com/paper/2734866#.U61-0_l_tuI

Hagels, H. 1999. Fagopyrum esculentum Moench. Chemical Review. Proceeding from the conference, BFUL, vol. 73, p. 29-38.

He, J., Klang, M. J., Whelton, M. J., Mo, J. P., Chen, J. Y., Qian, M. C., Mo, P. S., He, G. S. 1995. Oats and buckwheat intakes and cardiovascular disease risk factors in an ethnic minority in China. American Journal of Clinical Nutrition, vol. 61, no. 2, p. 366-372. PMid:7840076

Ikeda, S., Yamashita, Y. 1994. Buckwheat as a dietary source of zinc, copper and manganese. Fagopyrum, vol. 14, p. 29-34. [cit. 2012-02-05] Retrieved from the web: http://lnmcp.mf.uni-lj.si/Fago/Fagopyrum/Fagopyrum/Each/Fag(14)/Fag(14)-29.pdf

Janovská, D., Kalinová, J., Michalová, A. 2009. Metodika pěstování pohanky v ekologickém a konvenčním zemědělství. Metodika pro praxi. (Methods of cultivation of buckwheat in organic and conventional farming, in Czech)

Praha 6 - Ruzyně: Výzkumný ústav rostlinné výroby, v. v. i. ISBN 978-80-7427-000-0.

Kreft, S., Knapp, M., Kreft, I. 1999. Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and determination by capillary electrophoresis. Journal of Agricultural and Food Chemistry, vol. 47, no. 11, p. 4649-4652. https://doi.org/10.1021/jf990186p

Kreft, I., Skrabanja, V. 2002. Nutritional properties of starch in buckwheat noodles. Journal of Nutritional Science and Vitaminology, vol. 48, no. 1, p. 47-50. https://doi.org/10.3177/jnsv.48.47

Kreft, I., Fabjan, N., Yasumoto, K. 2006. Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chemistry, vol. 98, no. 3, p. 508-512. https://doi.org/10.1016/j.foodchem.2005.05.081

Lazárková, Z., Buňka, F., Buňková, L., Holáň, F., Kráčmar, S., Hrabě, J. 2011. The effect of different heat sterilization regimes on the quality of canned cheese. Journal of Food Process Engineering, vol. 34, no. 6, p. 1860-1878. https://doi.org/10.1111/j.1745-4530.2009.00376.x

Rozema, J., Björn, L. O., Bornmann, J. F., Gaberščik, A., Häder, D. P., Trošt, T., Germ, M., Klish, M., Gronigen, A., Sinha, R. P., Lebert, M., He, Y. Y., Buffoni-Hall, R., deBakker, N. V. J., van de Staaij, J., Meijkamp, B. B. 2002. The role of UV-B radiation in aquatic and terrestrial ecosystems - an experimental and functional analysis of the evolution of UV-B absorbing compounds. Journal of Photochemistry and Photobiology B, vol. 66, no. 1, p. 2-12. https://doi.org/10.1016/S1011-1344(01)00269-X PMid:11849977

Skrabanja, V., Liljeberg, E. H. G. M., Kreft, I., Björck, I. M. E. 2001. Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. Journal of Agricultural and Food Chemistry, vol. 49, no. 1, p. 490-496. https://doi.org/10.1021/jf000779w PMid:11170616

Skrabanja, V., Kreft, I., Golob, T., Modic, M., Ikeda, S., Ikeda, K., Kreft, S., Bonafaccia, G., Knapp, M., Kosmelj, K. 2004. Nutrient Content in Buckwheat Milling Fractions. Cereal Chemistry, vol. 81, no. 2, p. 172-176. https://doi.org/10.1094/CCHEM.2004.81.2.172

Snedecor, G. W., Cochran, W. G. 1967. Statistical Methods, 6th ed., p. 579. Iowa: Iowa State University Press, USA.

Watanabe, M. 1998. Catechins as antioxidants from buckwheat (Fagopyrum esculentum Moench) seeds. Journal of Agricultural and Food Chemistry, vol. 46, no. 3,

p. 839-845. https://doi.org/10.1021/jf9707546

Wijngaard, H. H., Arendt, E. K. 2006. Buckwheat. Cereal Chemistry, vol. 83, no. 4, p. 391-401. https://doi.org/10.1094/CC-83-0391

Downloads

Published

2014-11-17

How to Cite

Vojtí­šková, P. ., Švec, P. ., Kubáň, V. ., Krejzová, E. ., Bittová, M. ., Kráčmar, S. ., & Svobodová, B. . (2014). Chemical composition of buckwheat plant parts and selected buckwheat products. Potravinarstvo Slovak Journal of Food Sciences, 8(1), 247–253. https://doi.org/10.5219/385

Issue

Vol. 8 No. 1 (2014): Potravinarstvo

Section

Articles

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Crossref
Scopus
Google Scholar
Europe PMC

Most read articles by the same author(s)

1 2 > >>