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

Povzetek

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.

Ključne besede

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

Podatki

Jezik: Angleški jezik
Leto izida:
Tipologija: 1.02 - Pregledni znanstveni članek
Organizacija: UL BF - Biotehniška fakulteta
UDK: 633
COBISS: 103180291 Povezava se bo odprla v novem oknu
ISSN: 1661-6596
Št. ogledov: 129
Št. prenosov: 80
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Slovenski jezik
Sekundarne ključne besede: tatarska ajda;fenolne spojine;fenoli;rutin;kvercetin;škrob;prebavljivost;prehrana;flavonoidi;
Vrsta dela (COBISS): Znanstveno delo
Strani: 16 str.
Letnik: ǂVol. ǂ23
Zvezek: ǂNo. ǂ7 (3923)
Čas izdaje: 2022
DOI: 10.3390/ijms23073923
ID: 14910415