Quality and antioxidant property of buckwheat enhanced wheat bread

Food Chemistry

Volumn 112, Issue 4, 2009, Pages 987-991

  Lin, Li Yun ^a   Liu, Hsiu Man ^b   Yu, Ya Wen ^a   Lin, Sheng Dun ^a   Mau, Jeng Leun ^b  

^a HUNGKUANG UNIVERSITY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Bread; Buckwheat; Fagopyrium esculentum; Reducing power; Rutin; Scavenging ability

Indexed keywords

QUERCETIN; RUTOSIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; BREAD; BUCKWHEAT; FLOUR; RATING SCALE; SENSORY EVALUATION;

FAGOPYRUM ESCULENTUM; TRITICUM AESTIVUM;

EID: 50049099821     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.07.022     Document Type: Article

References (23)

1. AACC. (1988). Approved methods. St. Paul, MN, USA: The American Association of Cereal Chemists.
2. AOAC. Official methods of analysis. 15th ed. (1990), Association of Official Analytical Chemists, Washington, DC, USA
3. Baumgertel A., Grimm R., Eisenbeiß W., and Kreis W. Purification and characterization of flavonol 3-O-β-heterodisaccharidase from the dried herb of Fagopyrum esculentum Moench. Phytochemistry 64 (2003) 411-418
4. Bonafaccia G., Marocchini M., and Kreft I. Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chemistry 80 (2003) 9-15
5. CGPRDI. Bread making (1983), China Grain Products Research and Development Institute, Taipei, Taiwan
6. Dietrych-Szostak D., and Oleszek W. Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Moench) grain. Journal of Agricultural and Food Chemistry 47 (1999) 4384-4387
7. Fuleki T. Rutin, the main component of surface deposits on pickled green asparagus. Journal of Food Science 64 (1999) 252-254
8. Halosava M., Fiedlerova V., Smrcinova H., Orsak M., Lachman L., and Vavreinova S. Buckwheat-the source of antioxidant activity in functional foods. Food Research International 35 (2002) 207-211
9. Hozová B., Kuniak L., Moravčíková P., and Gajdošová A. Determination of water-insoluble β-d-glucan in the whole-grain cereals and pseudocereals. Czech Journal of Food Sciences 25 (2007) 316-324
10. Hsu C.L., Chen W., Weng Y.M., and Tseng C.Y. Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chemistry 83 (2003) 85-89
11. Kawa J.M., Taylor C.G., and Przybylski R. Buckwheat concentrate reduces serum glucose in streptozotocin-diabetic rats. Journal of Agricultural and Food Chemistry 51 (2003) 7287-7291
12. Kim C.D., Lee W.-K., No K.O., Park S.K., Lee M.H., Lim S.R., et al. Anti-allergic action of buckwheat (Fagopyrum esculentum Moench) grain extract. International Immunopharmacology 3 (2003) 129-136
13. Kreft I., Fabjan N., and Yasumoto K. Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chemistry 98 (2006) 508-512
14. Lingnert H., Vallentin K., and Eriksson C.E. Measurement of antioxidative effect in model system. Journal of Food Processing and Preservation 3 (1979) 87-103
15. Ohara T., Ohinata H., and Muramatsu N. Determination of rutin in buckwheat foods by high performance liquid chromatography. Nippon Shokuhin Kogyo Gakkaishi 36 (1989) 114-120
16. Oomah B.D., and Mazza G. Flavonoids and antioxidative activities in buckwheat. Journal of Agricultural and Food Chemistry 44 (1996) 1746-1750
17. Oyaizu M. Studies on products of browning reactions: Antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition 44 (1986) 307-315
18. Prestamo G., Pedrazuela A., Penas E., Lasuncion M.A., and Arroyo G. Role of buckwheat diet on rats as prebiotic and healthy food. Nutrition Research 23 (2003) 803-814
19. Quettier-Deleu C., Gressier B., Vasseur J., Dine T., Brunet C., Luyckx M., et al. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. Journal of Ethnopharmacology 72 (2000) 35-42
20. Sensoy I., Rosen R.T., Ho C.-T., and Karwe M.V. Effect of processing on buckwheat phenolics and antioxidant activity. Food Chemistry 99 (2006) 388-393
21. Shimada K., Fujikawa K., Yahara K., and Nakamura T. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry 40 (1992) 945-948
22. Sun T., and Ho C.-T. Antioxidant activities of buckwheat extracts. Food Chemistry 90 (2005) 743-749
23. Tian Q., Li D., and Patil B.S. Identification and determination of flavonoids in buckwheat (Fagopyrum esculentum Moench, Polygonaceae) by high-performance liquid chromatography with electrospray ionization mass spectrometry and photodiode array ultraviolet detection. Phytochemical Analysis 13 (2002) 251-256