Phenolics Content in Buckwheat Flour
References
- Bonafaccia, G., Marocchini, M., Kreft, I. (2003). Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem., 80, 9–15.
- Cai, Y. Z., Corke, H., Li, W. D. (2004). Buckwheat. In: Wrigley, C. W., Corke, H., Walker, C. E. (eds.). Encyclopedia of Grain Science. Vol. 1. Elsevier Academic Press, Oxford, pp. 120–128.
- Chao, P. L., Hsiu, S., Hou, Y. (2002). Flavonoids in herbs: Biological fates and potential interactions with xenobiotics. J. Food Drug Anal., 10, 219–228.
- Choy, A. L., Morrison, P. D., Hughes, J. G., Marriott, P. J., Small, D. M. (2013). Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour. J. Cereal Sci., 57, 281–287.
- Djordjevic, T., Šiler-Marinkovic, S. S., Dimitrijevic-Brankovic, S. I. (2011). Antioxidant activity and total phenolic content in some cereals and legumes. Int. J. Food Prop., 14, 175–184.
- Fabjan, N., Rode, J., Košir, I. J., Wang, Z., Zhang, Z., Kreft, I. (2003). Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin. J. Agr. Food Chem., 51, 6452–6455.
- Guo, X. D., Ma, Y. L., Parry, J., Gao, J. M., Yu, L. L., Wang, M. (2011). Phenolics content and antioxidant activity of tartary buckwheat from different locations. Molecules, 16, 9850–9867.
- Hertog, M. G. L., Kromhout, D., Aravanis, C., Blackburn, H., Buzina, R., Fidanza, F., Giampaoli, S., Jansen, A., Menotti, A., Nedeljkovic, S., Pekkarinen, M., Simic, B. S., Toshima, H., Feskens, E. J. M., Hollman, P. C. H., Katan, M. B. (1995). Flavonoid intake and long-term risk of coronary heart disease and cancer in seven countries study. Arch. Intern. Med., 155 (4), 381–386.
- Hęś, M., Dziedzic, K., Górecka, D., Drożdżyńska, A., Gujska, E. (2014). Effect of boiling in water of barley and buckwheat groats on the antioxidant properties and dietary fiber composition. Plant. Food Hum. Nutr., 69, 276–282.
- Holasova, M., Fiedlerova, V., Smrcinova, H., Orsak, M., Lachman, J., Vavreinova, S. (2002). Buckwheat—the source of antioxidant activity in functional foods. Food Res. Inter., 35, 207–211.
- Izydorczyk, M. S., McMillan, T., Bazin, S., Kletke, J., Dushnicky, L., Dexter, J. (2014). Canadian buckwheat: A unique, useful and under-utilized crop. Can. J. Plant Sci., 94, 509–524.
- Jiang, P., Burczynski, F., Campbell, C., Pierce, G., Austria, J. A., Briggs, C. J. (2007). Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicum and their protective effects against lipid peroxidation. Food Res. Int., 40, 356–364.
- Kerienė, I., Mankevičienė, A., Bliznikas, S., Jablonskytė-Raščė, D., Maikštėnienė, S., Česnulevičienė, R. (2015). Biologically active phenolic compounds in buckwheat, oats and winter spelt wheat. Zemdirbyste-Agriculture, 102 (3), 289–296.
- Krkoskova, B., Mrazova, Z. (2005). Prophylatic components of buckwheat. Food Res. Int., 38, 561–568.
- Li, F. H., Ya, Y. U. A. N., Yang, X. L., Tao, S. Y., Jian, M. I. N. G. (2013). Phenolic profiles and antioxidant activity of buckwheat (Fagopyrum esculentum Mõench and Fagopyrum tartaricum L. Gaerth) husks, brans, and fluors. J. Integr. Agr., 12, 1684–1693.
- Li, S., Zhang, Q. H. (2001). Advances in the development of functional foods from buckwheat. Crit. Rev. Food Sci. Nutr., 41, 451–464.
- Lin, L. Y., Liu, H. M., Yu, Y. W., Lin, S. D., Mau, J. L. (2009). Quality and antioxidant property of buckwheat enhanced wheat bread. Food Chem., 112, 987–991.
- Oomah, B. D., Mazza, G. (1996). Flavonoids and antioxidative activities in buckwheat. J. Agr. Food Chem., 44, 1746–1750.
- Roy, S. J., Prince, P. S.M. (2012). Protective effects of sinapic acid on lysosomal dysfunction in isoproterenol induced myocardial infarcted rats. Food Chem. Toxicol., 50, 3984–3989.
- Sedej, I. J., Sakač, M. B., Mišan, A. I. (2010). Antioxidant activity of wheat and buckwheat fluors. Matica Srpska J. Nat. Sci., 118, 59–68.
- Singleton, V. L., Orthofer, R., Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Method Enzymol., 29, 152–178.
- Uddin, R., Li, X., Park, W. T., Kim, Y. B., Kim, S. J., Kim, Y. S., Lee, Y., Park, C.H., Park, S. U. (2013). Phenolic compound content in different organs of Korean common buckwheat cultivars. Asian J. Chem., 25, 424–426.
- Wronkowska, M., Honke, J., Piskuła, M. K. (2015). Effect of solid-state fermentation with Rhizopus oligosporus on bioactive compounds and antioxidant capacity of raw and roasted buckwheat groats. Ital. J. Food Sci., 27, 424–431.
- Yu, L., Haley, S., Perret, J., Harris, M., Wilson, J., Haley, S. (2003). Antioxidant properties of bran extracts from Akron wheat grown at different locations. J. Agr. Food Chem., 51, 1566–1570.
- Zhao, H., Fan, W., Dong, J., Lu, J., Chen, J., Shan, L., Lin, Y., Kong, W. (2008). Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties. Food Chem., 107, 296–304.
- Zielińska, D., Szawara-Nowak, D., Michalska, A. (2007). Antioxidant capacity of thermally-treated buckwheat. Pol. J. Food Nutr. Sci., 57, 465–470.
Language: English
Page range: 75 - 79
Submitted on: Nov 7, 2016
Accepted on: Nov 8, 2017
Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Related subjects:
© 2018 Ilze Beitāne, Gita Krūmiņa-Zemture, Zanda Krūma, Ingmārs Cinkmanis, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.