| Naslov: | Tartary buckwheat grain as a source of bioactive compounds in husked groats |
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| Avtorji: | ID Kreft, Ivan (Avtor)
ID Golob, Aleksandra (Avtor)
ID Vombergar, Blanka (Avtor)
ID Germ, Mateja (Avtor) |
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| Datoteke: |  URL - Izvorni URL, za dostop obiščite https://www.mdpi.com/2223-7747/12/5/1122
 PDF - Predstavitvena datoteka, prenos (2,51 MB)
MD5: 1E0AE6E2157CA023A6F8E1E2C32994DE
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| Jezik: | Angleški jezik |
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| Tipologija: | 1.02 - Pregledni znanstveni članek |
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| Organizacija: |  NUTRIS - Inštitut za nutricionistiko
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| Povzetek: | Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain regions of Western China, and is cultivated in China, Bhutan, Northern India, Nepal, and Central Europe. The content of flavonoids in Tartary buckwheat grain and groats is much higher than in common buckwheat (Fagopyrum esculentum Moench), and depends on ecological conditions, such as UV-B radiation. Buckwheat intake has preventative effects in chronic diseases, such as cardiovascular diseases, diabetes, and obesity, due to its content of bioactive substances. The main bioactive compounds in Tartary buckwheat groats are flavonoids (rutin and quercetin). There are differences in the bioactivities of buckwheat groats obtained using different husking technologies, based on husking raw or pretreated grain. Husking hydrothermally pretreated grain is among the traditional ways of consuming buckwheat in Europe and some parts of China and Japan. During hydrothermal and other processing of Tartary buckwheat grain, a part of rutin is transformed to quercetin, the degradation product of rutin. By adjusting the humidity of materials and the processing temperature, it is possible to regulate the degree of conversion of rutin to quercetin. Rutin is degraded to quercetin in Tartary buckwheat grain due to the enzyme rutinosidase. The high-temperature treatment of wet Tartary buckwheat grain is able to prevent the transformation of rutin to quercetin. |
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| Ključne besede: | Fagopyrum tataricum, Fagopyrum esculentum, flavonoids, rutin, quercetin, food, grain, groats, metabolites |
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| Status publikacije: | Objavljeno |
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| Verzija publikacije: | Objavljena publikacija |
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| Datum objave: | 01.01.2023 |
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| Leto izida: | 2023 |
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| Št. strani: | 13 str. |
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| Številčenje: | Vol. 12, iss. 5, [art.] 1122 |
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| PID: | 20.500.12556/DiRROS-24162  |
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| UDK: | 633 |
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| ISSN pri članku: | 2223-7747 |
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| DOI: | 10.3390/plants12051122 |
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| COBISS.SI-ID: | 144361475 |
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| Avtorske pravice: | © 2023 by the authors. Licensee MDPI, Basel, Switzerland. |
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| Opomba: | Nasl. z nasl. zaslona;
Opis vira z dne 7. 3. 2023;
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| Datum objave v DiRROS: | 19.11.2025 |
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| Število ogledov: | 144 |
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| Število prenosov: | 69 |
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| Metapodatki: |    |
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