Evaluation of essential and toxic element concentrations in buckwheat by experimental and chemometric approaches

Journal of Integrative Agriculture

Volumn 13, Issue 8, 2014, Pages 1691-1698

  Peng, Lian xin ^a,b   Huang, Yan fei ^a,b,c   Liu, Yuan ^b   Zhang, Zhi feng ^b   Lu, Lu yang ^b   Zhao, Gang ^a  

^a CHENGDU UNIVERSITY   (China)

^b SOUTHWEST UNIVERSITY FOR NATIONALITIES   (China)

^c HUBEI UNIVERSITY OF CHINESE MEDICINE   (China)

Author keywords

Buckwheat; Chemometrics; ICP OES; Toxic element; Trace element

Indexed keywords

EID: 84905457206     PISSN: 20953119     EISSN: None     Source Type: Journal    
DOI: 10.1016/S2095-3119(13)60724-8     Document Type: Article

References (18)

1. Bonafaccia G, Gambelli L, Fabjan N, Kreft I Trace elements in flour and bran from common and tartary buckwheat. Food Chemistry 2003, 83:1-5.
2. Bowman B A, Russell R M Present Knowledge in Nutrition 2006, 369-498. The International Life Sciences Institute, Washington, D.C. 9th ed.
3. Christa K, Soral-Smietana M Buckwheat grains and buckwheat products - Nutritional and prophylactic value of their components - a review. Czech Journal of Food Sciences 2008, 26:153-162.
4. Gou J B, Hu H L, Wu Q, Ruan J J, Chen Y, Chen H Principal component analysis and cluster analysis of metal elements in buckwheat. Food Science 2011, 32:318-321.
5. Huang Y F, Peng L X, Liu Y, Zhang Z F, Lu L Y, Zhao G Evaluation of essential and toxic element concentrations in different parts of buckwheat. Czech Journal of Food Science 2013, 31:249-255.
6. Kara D Evaluation of trace metal concentrations in some herbs and herbal teas by principal component analysis. Food Chemistry 2009, 114:347-354.
7. Kim D W, Hwang I K, Lim S S, Yoo K Y, Li H, Kim Y S, Kwon D Y, Moon W K, Kim D W, Won M H Germinated buckwheat extract decreases blood pressure and nitrotyrosine immunoreactivity in aortic endothelial cells in spontaneously hypertensive rats. Phytotherapy Research 2009, 23:993-998.
8. Kim S H, Cui C B, Kang I J, Kim S Y, Ham S S Cytotoxic effect of buckwheat (Fagopyrum esculentum Moench) hull against cancer cells. Journal of Medicinal Food 2007, 10:232-238.
9. Inglett G E, Chen D J, Berhow M, Lee S Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions. Food Chemistry 2011, 125:923-929.
10. Lin L Y, Peng C C, Yang Y L, Peng R Y Optimization of bioactive compounds in buckwheat sprouts and their effect on blood cholesterol in hamsters. Journal of Agricultural and Food Chemistry 2008, 56:1216-1223.
11. Liu Q, Wang M, Sun L, Wang Y Analysis of contents of metal elements in different parts of buckwheat. Chinese Journal of Health Laboratory Technology 2007, 17:1218-1219.
12. Llobet J M, Falco G, Casas C, Teixido A, Domingo J L Concentrations of arsenic, cadmium, mercury, and lead in common foods and estimated daily intake by children, adolescents, adults, and seniors of Catalonia, Spain. Journal of Agricultural and Food Chemistry 2003, 51:838-842.
13. Mestek O, Polak J, Koplik R, Kominkova J, Santrucek J, Kodicek M, Kvasnicka F Analysis of element species fractions in buckwheat and amaranth flours by SEC/ICP-MS and MALDI-MS. European Food Research and Technology 2007, 225:895-904.
14. Peng L X, Wang J B, Hu L X, Zhao J L, Xiang D B, Zou L, Zhao G Rapid and simple method for the determination of emodin in tartary buckwheat (Fagopyrum tataricum) by high-performance liquid chromatography coupled to a diode array detector. Journal of Agricultural and Food Chemistry 2013, 61:854-857.
15. Pomeranz Y, Robbinas G S Amino acid composition of buckwheat. Journal of Agricultural and Food Chemistry 1972, 20:270-274.
16. Wang H, Liu Y Evaluation of trace and toxic element concentrations in Paris polyphylla from China with empirical and chemometric approaches. Food Chemistry 2006, 121:887-892.
17. Wijngaard H H, Arendt E K Buckwheat. Cereal Chemistry 2006, 83:391-401.
18. Yao Y, Shan F, Bian J S, Chen F, Wang M F, Ren G X D-chiro-inositol-enriched tartary buckwheat bran extract lowers the blood glucose level in KK-A(y) mice. Journal of Agricultural and Food Chemistry 2008, 56:10027-10031.