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Hybrids between sporophytic self-incompatible common buckwheat F. esculentum and self-fertilizing F. homotropicum are promising with respect to an improvement of agronomic productivity. However, the nutritional potential of these hybrids regarding their flavonoid phenolics profiles exhibit wide variability which is based on the metabolic differences between the two species. In F. homotropicum the flavan 3-ol content is dominating whereas rutin – being the focus of interest for buckwheat consumers – was represented in higher amounts in F. esculentum. Four classes of phenolic compounds, namely benzoic acids, hydroxycinnamic acids, flavonols and flavan 3-ols, were quantified in the grains of breeding lines and hybrids. Based on these data it could be shown that the metabolic channeling within the flavonoid biosynthesis is inherited. Two main regulatory steps of the phenylpropanoid/flavonoid pathway are postulated which seems to be responsible for different flavonoid phenotypes, rutin-and flavan 3-ol-phenotypes, in particular. Metabolomic studies by using HPLC/DAD and HPLC/CRD methods allow the description of the flavonoid phenotypes for selection of appropriate parents and valuable hybrids as a basis for breeding of varieties with optimized phenolic profiles.
Food chemistry
Comparison of phenolic profiles and antioxidant properties of European Fagopyrum esculentum cultivars2015 •
The purpose of this study was to investigate composition and content of phenolic compounds in seeds of common buckwheat (Fagopyrum esculentum Moench) cultivars from Western, Central and Southeastern Europe grown in the Balkan area, and to compare them with cultivars from the Balkan. Mostly detected hydroxycinnamic acids in seeds of the investigated cultivars were caffeic and chlorogenic acid derivatives. More than ten different flavanols were detected in the investigated seeds, based on which all tested buckwheat cultivars were divided into two groups: those with high propelargonidins (epiafzelechin-epicatechin) and those with high procyanidins contents. 'Novosadska' had the highest level of phenolic acids, proanthocyanidins, flavones and most of the flavonols. However, 'Bosna 1' and 'Bosna 2' were highlighted with the greatest rutin content (up to 46 times higher than in other cultivars). All buckwheat cultivars had quite high antioxidant capacity (more than...
Journal of the American Oil Chemists' Society
Antioxidant Activity of Tannin Fractions Isolated from Buckwheat Seeds and Groats2010 •
Phenolic compounds were extracted with 80% (v/v) aqueous acetone from buckwheat seeds and groats. Tannin fractions were obtained from the crude extracts by Sephadex LH-20 column chromatography. Total phenolic contents of isolated fractions from buckwheat seeds and groats were 477 and 371 mg catechin equiv/g, respectively. The analyzed samples were characterized by electrophoretic separations using capillary zone electrophoresis. Both fractions exhibited strong antioxidant activity. The tannin fraction of buckwheat seeds reduced 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH·) and [2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] diammonium salt radical cations (ABTS·+) stronger than the fraction of buckwheat groats. The EC50 values amounted to 0.019 and 0.020 mg while Trolox equivalent antioxidant capacity values were 4.06 and 3.55 mmol Trolox equiv/g for tannin fractions of buckwheat seeds and groats, respectively. Similarly, antioxidant activity of the tannin fraction of buckwheat seeds measured by photochemiluminescence assay, was higher than antioxidant activity noted for the fraction obtained from groats. However, both fractions inhibited oxidation to the same extent in applied lipid models: β-carotene-linoleic acid emulsion and l-α-lecithin liposomes. In β-carotene-linoleic acid emulsion system, 1 mg of tannin fractions exhibited similar antioxidant activity to 0.5 mg butylated hydroxyanisole (BHA).
The biological bases for intake of low molecular weight antioxidants and other biologically active compounds present in the buckwheat seeds in relation to the reduction of risk for chronic diseases have been discussed in this article.
Buckwheat, frequently classified as a pseudocereal, is one of the minor crops cultivated by ethnic groups in developed and developing countries which is an integral part of their diet and culture. When views on food components changed from only a source of basic nutrients into a resource of health promoting compounds, suddenly buckwheat was recognized as a food ingredient offering a variety of unique nutrients and nutraceuticals. The importance of buckwheat components is currently reflected by the large volume of research on nutritional and health aspects of this crop. In this paper we appraise recent findings in the macronutrients, nutraceuticals and unique components with astonishing properties present in buckwheat seed and plant.
Advances in Carbohydrate Chemistry and Biochemistry
Phenolic composition and total antioxidant capacity of the fresh and commercial Tunisian apple juiceItalian Journal of Food Science
Polyphenol profiles of Tunisian apples and evaluation of their total antioxidant capacityInternational Journal of Molecular Sciences
Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review2014 •
2014 •
Journal of the Institute of Brewing
Determination of Optimised Malting Conditions for the Enrichment of Rutin, Vitexin and Orientin in Common Buckwheat (Fagopyrum esculentum Moench)2008 •
Life Sciences
Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer2004 •
2000 •
2015 •
Food Chemistry
Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts2004 •
Journal of Agricultural and Food Chemistry
Interaction between Phenolics and Gut Microbiota: Role in Human Health2009 •
Comprehensive Reviews in Food Science and Food Safety
Bioavailability and Antioxidant Activity of Black Chokeberry (Aronia melanocarpa) Polyphenols: in vitro and in vivo Evidences and Possible Mechanisms of Action. A ReviewFood Chemistry
A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables2011 •
2007 •
2013 •
2011 •
Scientia Horticulturae
Influence of bicarbonate salts, used against apple scab, on selected primary and secondary metabolites in apple fruit and leaves2012 •
Journal of Horticultural Science and Biotechnology
Response of the phenylpropanoid pathway to Venturia inaequalis infection in maturing fruit of 'Braeburn' appleInternational Journal of Food Science & Technology
Characterisation of phenolic acids, flavonoids, proanthocyanidins and antioxidant activity of water extracts from seed coats of marama bean [Tylosema esculentum] - an underutilised food legume2012 •
Frontiers in plant science
Flavonoids: a metabolic network mediating plants adaptation to their real estate2014 •
Plant Physiology and Biochemistry
A targeted metabolomics approach to understand differences in flavonoid biosynthesis in red and yellow raspberries2013 •
Separation and Purification Technology
Optimization of extraction of phenolics from Inga edulis leaves using response surface methodology2007 •
International journal of food sciences and nutrition
Phenolic profile and antioxidant capacity of the principal apples produced in Brazil2013 •
2011 •
Journal of Agricultural and Food Chemistry
Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordô Grape ( Vitis labrusca ) Using HPLC–DAD–ESI-MS/MS2011 •