Ivan Kreft (Author), Mateja Germ (Author), Aleksandra Golob (Author), Blanka Vombergar (Author), Francesco Bonafaccia (Author), Zlata Luthar (Author)

Abstract

Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known for its high concentration of rutin and other phenolic metabolites. Besides the grain, the other aboveground parts of Tartary buckwheat contain rutin as well. After the mixing of the milled buckwheat products with water, the flavonoid quercetin is obtained in the flour–water mixture, a result of rutin degradation by rutinosidase. Heating by hot water or steam inactivates the rutin-degrading enzymes in buckwheat flour and dough. The low buckwheat protein digestibility is due to the high content of phenolic substances. Phenolic compounds have low absorption after food intake, so, after ingestion, they remain for some time in the gastrointestinal tract. They can act in an inhibitory manner on enzymes, degrading proteins and other food constituents. In common and Tartary buckwheat, the rutin and quercetin complexation with protein and starch molecules has an impact on the in vitro digestibility and the appearance of resistant starch and slowly digestible proteins. Slowly digestible starch and proteins are important for the functional and health-promoting properties of buckwheat products.

Keywords

tartary buckwheat;phenolic substances;rutin;quercetin;protein;starch;nutrition;digestibility;flavonoid;

Data

Language: English
Year of publishing:
Typology: 1.02 - Review Article
Organization: UL BF - Biotechnical Faculty
UDC: 633
COBISS: 103180291 Link will open in a new window
ISSN: 1661-6596
Views: 129
Downloads: 80
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Other data

Secondary language: Slovenian
Secondary keywords: tatarska ajda;fenolne spojine;fenoli;rutin;kvercetin;škrob;prebavljivost;prehrana;flavonoidi;
Type (COBISS): Scientific work
Pages: 16 str.
Volume: ǂVol. ǂ23
Issue: ǂNo. ǂ7 (3923)
Chronology: 2022
DOI: 10.3390/ijms23073923
ID: 14910415