Buckwheat (Fagopyrum esculentum Moench) Grain and Fractions: Antioxidant Compounds and Activities

Journal of Food Science

Volumn 77, Issue 9, 2012, Pages

  Sedej, Ivana ^a   Sakač, Marijana ^a   Mandić, Anamarija ^a   Mišan, Aleksandra ^a   Tumbas, Vesna ^b   Čanadanović Brunet, Jasna ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Antioxidant activity; Buckwheat (Fagopyrum esculentum Moench) grain; Fractions; Phenolics; Tocopherols

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; FLAVONOID; PHENOL DERIVATIVE; PICRIC ACID; SUPEROXIDE; TOCOPHEROL;

ARTICLE; CHEMISTRY; FAGOPYRUM; FLOUR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PLANT SEED;

ANTIOXIDANTS; BIPHENYL COMPOUNDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FAGOPYRUM; FLAVONOIDS; FLOUR; PHENOLS; PICRATES; SEEDS; SUPEROXIDES; TOCOPHEROLS;

FAGOPYRUM ESCULENTUM; POLYGONACEAE;

EID: 84866022285     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02867.x     Document Type: Article

References (39)

1. Adom KK, Liu RH. 2002. Antioxidant activity of grains. J Agric Food Chem 51:7825-34.
2. Alvarez-Jubete L, Wijngaard H, Arendt EK, Gallagher E. 2010. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa, buckwheat and wheat as affected by sprouting and baking. Food Chem 119:770-8.
3. Bonafaccia G, Marocchini M, Kreft I. 2003a. Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem 80:9-15.
4. Bonafaccia G, Gambelli L, Fabjan N, Kreft I. 2003b. Trace elements in flour and bran from common and tartary buckwheat. Food Chem 83:1-5.
5. Cao W, Chen W-J, Suo Z-R, Yao Y-P. 2008. Protective effects of ethanolic extracts of buckwheat groats on DNA damage caused by hydroxyl radicals. Food Res Intl 41:924-9.
6. Ćetković G, Čanadanović-Brunet J, D{stroke}ilas S, Savatović S, Mandić A, Tumbas V. 2008. Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace. Food Chem 109:340-7.
7. Decker EA, Welch B. 1990. Role of ferritin as a lipid oxidation catalyst in muscle food. J Agric Food Chem 38:674-7.
8. Dietrych-Szostak D, Oleszek W. 1999. Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Möench) grain. J Agric Food Chem 47:4383-7.
9. Engelsten MM, Hansen Å. 2009. Tocopherol and tocotrienol content in commercial wheat mill streams. Cereal Chem 86:499-502.
10. Gallardo C, Jimenez L, Garcia-Conesa M-T. 2006. Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions. Food Chem 99:455-63.
11. Hatano T, Kagawa H, Yasuhara T, Okuda T. 1988. Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effects. Chem Pharm Bull 36:2090-7.
12. Holasova M, Fiedlerova V, Smrcinova H, Orsak M, Lachman J, Vavreinova S. 2002. Buckwheat: the source of antioxidant activity in functional foods. Food Res Intl 35:207-11.
13. Hung PV, Morita N. 2008. Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities. Food Chem 109:325-31.
14. Ihme N, Kiesewetter H, Jung F, Hoffmann KH, Birk A, Müller A, Grützner KI. 1996. Leg oedema protection from buckwheat herb tea in patients with chronic venous insufficiency: a single-centre, randomised, doubleblind, placebo-controlled clinical trial. Eur J Clin Pharm 50:443-7.
15. Jiang P, Burczynski F, Campbell C, Pierce G, Austria JA, Briggs CJ. 2007. Rutin and flavonoid in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicum and their protective effects against lipid peroxidation. Food Res Intl 40:356-64.
16. Kim SL, Kim SK, Park CH. 2002. Comparison of lipid, fatty acids and tocopherols of different buckwheat species. Food Sci Biotechnol 11:332-6.
17. Kreft I, Fabjan N, Yasumoto K. 2006. Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chem 98:508-12.
18. Markham KR. 1989 Flavones, flavonols and their glycosides. In: Harborne JB, Dey PM, editors. Methods in plant biochemistry. London: Academic Press. p 193-237.
19. Mišan AČ, Mimica-Dukić NM, Mandić AI, Sakač MB, Milovanović ILj, Sedej IJ. 2011. Development of a rapid resolution HPLC method for the separation and determination of 17 phenolic compounds in crude plant extracts. Cent Eur J Chem 9(1):133-42.
20. Moure A, Cruz JM, Franco D, Domínguez JM, Sineiro J, Domínguez H, Núñez MJ, Parajó JC. 2001. Natural antioxidants from residual sources. Food Chem 72:145-71.
21. Oyaizu M. 1986. Studies on products of browing reaction: antioxidant activities of products of browing reaction prepared from glucoamine. Jpn J Nutr 44:307-15.
22. Quettier-Deleu C, Gressier B, Vasseur J, Dine T, Brunet C, Luyckx M, Cazin M, Cazin J-C, Bailleul F, Trotin F. 2000. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J Ethnopharm 72:35-42.
23. Ryan E, Galvin K, O'Connor TP, Maguire AR, O'Brien NM. 2007. Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. Plant Foods Hum Nutr 62:85-91.
24. Sedej I, Mandić A, Sakač M, Mišan A, Tumbas V. 2010. Comparison of antioxidant components and activity of buckwheat and wheat flours. Cereal Chem 87(5):387-92.
25. Sedej I, Sakač M, Mandić A, Mišan A, Tumbas V, Hadnad{stroke}ev M. 2011a. Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions. J Cereal Sci 54(3):347-53.
26. Sedej I, Sakač M, Mandić A, Mišan A, Pestorić M, Šimurina O, Čanadanović-Brunet J. 2011b. Quality assessment of gluten-free crackers based on buckwheat flour. LWT-Food Sci Technol 44:694-9.
27. Sensoy I, Rosen RT, Ho C-T, Karwe MV. 2006. Effect of processing on buckwheat phenolics and antioxidant activity. Food Chem 99:388-93.
28. Severino JF, Goodman BA, Kay CWM, Stolze K, Tunega D, Reichenauer TG, Pirker KF. 2009. Free radicals generated during oxidation of green tea polyphenols: electron paramagnetic resonance spectroscopy combined with density functional theory calculations. Free Radical Biol Med 46:1076-88.
29. Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol 299:152-78.
30. Skrabanja V, Kreft I, Golob T, Modic M, Ikeda S, Ikeda K, Kreft S, Bonafaccia G, Knapp M, Kosmelj K. 2004. Nutrient content in buckwheat milling fractions. Cereal Chem 81:172-6.
31. StatSoft, Inc. 2011. STATISTICA (data analysis software system), version 10. Available from: http://www.statsoft.com. Accessed Nov 30, 2011.
32. Steadman KJ, Burgoon MS, Lewis BA, Edwardson SE, Obendorf RL. 2001. Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions. J Sci Food Agric 81:1094-100.
33. Stephens JW, Khanolkar MP, Bain SC. 2009. The biological relevance and measurement of plasma markers of oxidative stress in diabetes and cardiovascular disease. Atherosclerosis 2:321-9.
34. Sun T, Ho C-T. 2005. Antioxidant activities of buckwheat extracts. Food Chem 90:743-9.
35. Velioglu YS, Mazza G, Gao L, Oomah BD. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables and grain products. J Agric Food Chem 46:4113-7.
36. Wijngaard HH, Arendt EK. 2006. Buckwheat: review. Cereal Chem 83:391-401.
37. Yu L, Zhou K. 2004. Antioxidant properties of bran extracts from 'Platte' wheat grown at different locations. Food Chem 90:311-6.
38. Zielinski H, Ciska E, Kozlowska H. 2001. The cereal grains: focus on vitamin E. Czech J Food Sci 19:182-8.
39. Zielinski H, Michalska A, Piskula MK, Kozlowska H. 2006. Antioxidants in thermally treated buckwheat groats. Mol Nutr Food Res 50:824-32.