Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour
Minor crops are gaining new interest due to the high content of bioactive compounds available in their grain and the consequent opportunity to be employed as ingredients for the production of healthy foodstuff. Tartary buckwheat (Fagopyrum tataricum Gaertn.) grain is rich in flavonoids, the most imp...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Galati University Press
2016-12-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202016/vol%202/11%20Brunori%20et%20al.pdf |
| _version_ | 1818527956769701888 |
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| author | Andrea BRUNORI Andrea VARGA Szedlják ILDIKÓ György VÉGVÁRI |
| author_facet | Andrea BRUNORI Andrea VARGA Szedlják ILDIKÓ György VÉGVÁRI |
| author_sort | Andrea BRUNORI |
| collection | DOAJ |
| description | Minor crops are gaining new interest due to the high content of bioactive compounds available in their grain and the consequent opportunity to be employed as ingredients for the production of healthy foodstuff. Tartary buckwheat (Fagopyrum tataricum Gaertn.) grain is rich in flavonoids, the most important being represented by rutin, a compound possessing a high health value. When processing bakery products added with Tartary buckwheat whole flour, the key point is to prevent rutin from being hydrolysed to quercetin. In this view, a combination of heat treatment and controlled humidity level was applied for different lengths of time, in the attempt to deactivate the enzymes catalysing the reaction. Tartary buckwheat grain contains other polyphenols also capable to confer health properties. This class of compounds has been associated with the prevention of cardiovascular diseases, cancers, neurodegenerative diseases, diabetes, and osteoporosis. In this study it was observed how the physical treatments meant to preserve rutin would influence the overall content of polyphenols in Tartary buckwheat whole flour and dough. |
| first_indexed | 2024-12-11T06:43:17Z |
| format | Article |
| id | doaj.art-2ad354b9483f47c2b2a85f93e4ee5cce |
| institution | Directory Open Access Journal |
| issn | 1843-5157 2068-259X |
| language | English |
| last_indexed | 2024-12-11T06:43:17Z |
| publishDate | 2016-12-01 |
| publisher | Galati University Press |
| record_format | Article |
| series | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| spelling | doaj.art-2ad354b9483f47c2b2a85f93e4ee5cce2022-12-22T01:17:09ZengGalati University PressAnnals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology1843-51572068-259X2016-12-01402135140Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflourAndrea BRUNORI0Andrea VARGA1Szedlják ILDIKÓ2György VÉGVÁRI3SSPT-BIOAG-PROBIO, CR Casaccia, ENEA, Roma, ItalyCorvinus University of Budapest, HungaryCorvinus University of Budapest, HungaryKaposvár University, Kaposvár, HungaryMinor crops are gaining new interest due to the high content of bioactive compounds available in their grain and the consequent opportunity to be employed as ingredients for the production of healthy foodstuff. Tartary buckwheat (Fagopyrum tataricum Gaertn.) grain is rich in flavonoids, the most important being represented by rutin, a compound possessing a high health value. When processing bakery products added with Tartary buckwheat whole flour, the key point is to prevent rutin from being hydrolysed to quercetin. In this view, a combination of heat treatment and controlled humidity level was applied for different lengths of time, in the attempt to deactivate the enzymes catalysing the reaction. Tartary buckwheat grain contains other polyphenols also capable to confer health properties. This class of compounds has been associated with the prevention of cardiovascular diseases, cancers, neurodegenerative diseases, diabetes, and osteoporosis. In this study it was observed how the physical treatments meant to preserve rutin would influence the overall content of polyphenols in Tartary buckwheat whole flour and dough.http://www.ann.ugal.ro/tpa/Anale%202016/vol%202/11%20Brunori%20et%20al.pdfTartary buckwheattotal polyphenol content |
| spellingShingle | Andrea BRUNORI Andrea VARGA Szedlják ILDIKÓ György VÉGVÁRI Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology Tartary buckwheat total polyphenol content |
| title | Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour |
| title_full | Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour |
| title_fullStr | Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour |
| title_full_unstemmed | Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour |
| title_short | Combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour |
| title_sort | combined effect of heat treatment and humidity on total polyphenol content of tartary buckwheat wholeflour |
| topic | Tartary buckwheat total polyphenol content |
| url | http://www.ann.ugal.ro/tpa/Anale%202016/vol%202/11%20Brunori%20et%20al.pdf |
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