Extraction of rutin from Tartary buckwheat milling fractions and evaluation of its thermal stability in an instant fried noodle system

Food Chemistry

Volumn 176, Issue , 2015, Pages 40-44

  Cho, Yong Jin ^a   Lee, Suyong ^a  

^a Sejong University   (South Korea)

Author keywords

Frying; Instant fried noodles; Rutin; Tartary buckwheat; Thermal stability

Indexed keywords

DETERIORATION; ETHANOL; EXTRACTION; MILLING (MACHINING); OILS AND FATS; PARTICLE SIZE; THERMODYNAMIC STABILITY;

ANTI-OXIDANT ACTIVITIES; EXTRACTION CONDITIONS; FRYING; FRYING TEMPERATURE; INSTANT FRIED NOODLES; MILLING FRACTIONS; RUTIN; TARTARY BUCKWHEAT;

CROPS;

ALCOHOL; QUERCETIN; RUTOSIDE; SOYBEAN OIL; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; BUCKWHEAT; CONTROLLED STUDY; FRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; TEMPERATURE; THERMOSTABILITY; ANALYSIS; CHEMISTRY; COOKING; FAGOPYRUM; FLOUR; FOOD HANDLING; FOOD QUALITY; ISOLATION AND PURIFICATION; MECHANICS; PROCEDURES;

FAGOPYRUM TATARICUM; TRITICUM AESTIVUM;

COOKING; FAGOPYRUM; FLOUR; FOOD HANDLING; FOOD QUALITY; FOOD TECHNOLOGY; MECHANICAL PHENOMENA; RUTIN; TEMPERATURE;

EID: 84919799293     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.12.020     Document Type: Article

References (15)

1. I.B. Afanas'eva, E.A. Ostrakhovitch, E.V. Mikhal'chik, G.A. Ibragimova, and L.G. Korkina Enhancement of antioxidant and anti-inflammatory activities of bioflavonoid rutin by complexation with transition metals Biochemical Pharmacology 61 6 2001 677 684
2. Brunori, A.; Sándor, G.; Baviello, G.; Zannettino, C.; Corsini, G.; & Végvari, G. (2009). The use of Tartary buckwheat whole flour to introduce rutin in preventive amounts in bread typical of the region of Tuscany (Central Italy). In Proceedings of the International Symposium Euro-aliment 2009, Galati, Romania.
3. N. Buchner, A. Krumbein, S. Rohn, and L.W. Kroh Effect of thermal processing on the flavonols rutin and quercetin Rapid Communications in Mass Spectrometry 20 21 2006 3229 3235
4. X.D. Guo, C.S. Wu, Y.J. Ma, J. Parry, Y.Y. Xu, and H. Liu Comparison of milling fractions of Tartary buckwheat for their phenolics and antioxidant properties Food Research International 49 1 2012 53 59
5. S. Heo, S.M. Lee, I.Y. Bae, H.-G. Park, H.G. Lee, and S. Lee Effect of Lentinus edodes β-glucan-enriched materials on the textural, rheological, and oil-resisting properties of instant fried noodles Food and Bioprocess Technology 6 2 2013 553 560
6. M. Holasova, V. Fiedlerova, H. Smrcinova, M. Orsak, J. Lachman, and S. Vavreinova Buckwheat - the source of antioxidant activity in functional foods Food Research International 35 2 2002 207 211
7. I. Kreft, N. Fabjan, and K. Yasumoto Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products Food Chemistry 98 3 2006 508 512
8. D.P. Makris, and J.T. Rossiter Heat-induced, metal-catalyzed oxidative degradation of quercetin and rutin (quercetin 3-O-rhamnosylglucoside) in aqueous model systems Journal of Agricultural and Food Chemistry 48 9 2000 3830 3838
9. V. Nepote, M.G. Mestrallet, and N.R. Grosso Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina International Journal of Food Science & Technology 41 8 2006 900 909
10. N. Oh, P. Seib, and D. Chung Noodles. III. Effects of processing variables on quality characteristics of dry noodles Cereal Chemistry 62 6 1985 437 440
11. K.J. Steadman, M.S. Burgoon, B.A. Lewis, S.E. Edwardson, and R.L. Obendorf Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions Journal of the Science of Food and Agriculture 81 11 2001 1094 1100
12. S.R. Volate, D.M. Davenport, S.J. Muga, and M.J. Wargovich Modulation of aberrant crypt foci and apoptosis by dietary herbal supplements (quercetin, curcumin, silymarin, ginseng and rutin) Carcinogenesis 26 8 2005 1450 1456
13. Y. Yang, and F. Zhang Ultrasound-assisted extraction of rutin and quercetin from Euonymus alatus (Thunb.) Sieb Ultrasonics Sonochemistry 15 4 2008 308 313
14. J. Yoo, Y. Kim, S.H. Yoo, G.E. Inglett, and S. Lee Reduction of rutin loss in buckwheat noodles and their physicochemical characterisation Food Chemistry 132 4 2012 2107 2111
15. C.P. Yu, P.P. Wu, Y.C. Hou, S.P. Lin, S.Y. Tsai, and C.T. Chen Quercetin and rutin reduced the bioavailability of cyclosporine from Neoral, an immunosuppressant, through activating P-glycoprotein and CYP 3A4 Journal of Agricultural and Food Chemistry 59 9 2011 4644 4648