Ivan Kreft (Author), Aleksandra Golob (Author), Blanka Vombergar (Author), Mateja Germ (Author)

Abstract

Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain regions of Western China, and is cultivated in China, Bhutan, Northern India, Nepal, and Central Europe. The content of flavonoids in Tartary buckwheat grain and groats is much higher than in common buckwheat (Fagopyrum esculentum Moench), and depends on ecological conditions, such as UV-B radiation. Buckwheat intake has preventative effects in chronic diseases, such as cardiovascular diseases, diabetes, and obesity, due to its content of bioactive substances. The main bioactive compounds in Tartary buckwheat groats are flavonoids (rutin and quercetin). There are differences in the bioactivities of buckwheat groats obtained using different husking technologies, based on husking raw or pretreated grain. Husking hydrothermally pretreated grain is among the traditional ways of consuming buckwheat in Europe and some parts of China and Japan. During hydrothermal and other processing of Tartary buckwheat grain, a part of rutin is transformed to quercetin, the degradation product of rutin. By adjusting the humidity of materials and the processing temperature, it is possible to regulate the degree of conversion of rutin to quercetin. Rutin is degraded to quercetin in Tartary buckwheat grain due to the enzyme rutinosidase. The high-temperature treatment of wet Tartary buckwheat grain is able to prevent the transformation of rutin to quercetin.

Keywords

Fagopyrum tataricum;Fagopyrum esculentum;flavonoids;rutin;quercetin;food;grain;groats;metabolites;

Data

Language: English
Year of publishing:
Typology: 1.02 - Review Article
Organization: UL BF - Biotechnical Faculty
UDC: 633
COBISS: 144361475 Link will open in a new window
ISSN: 2223-7747
Views: 10
Downloads: 2
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: Slovenian
Secondary keywords: navadna ajda;tatarska ajda;flavonoidi;rutin;hrana;žito;zdrob;sekundarni metaboliti;
Type (COBISS): Article
Pages: 13 str.
Volume: ǂVol. ǂ12
Issue: ǂiss. ǂ5, [art.] 1122
Chronology: 2023
ID: 18187515