| Naslov: | UV absorbing compounds in buckwheat protect plants and provide health benefit for humans |
|---|
| Avtorji: | ID Lukšič, Lea (Avtor)
ID Golob, Aleksandra (Avtor)
ID Mravik, Maria (Avtor)
ID Germ, Mateja (Avtor) |
|---|
| Datoteke: |  URL - Izvorni URL, za dostop obiščite https://ojs.sazu.si/folia_bio_geo/article/view/7976/7464
 PDF - Predstavitvena datoteka, prenos (453,37 KB)
MD5: 5F744CF1806EC34111E264C736349961
|
|---|
| Jezik: | Angleški jezik |
|---|
| Tipologija: | 1.02 - Pregledni znanstveni članek |
|---|
| Organizacija: |  SAZU - Slovenska akademija znanosti in umetnosti
|
|---|
| Povzetek: | Buckwheat became a pan-Eurasian crop, when it expanded via Himalaya to Europe. Common buckwheat is one of the oldest domesticated crops in Asia, while Tartary buckwheat is still thriving as a wild or weedy plant. Buckwheat belongs to dicotyledonous crops that can tolerate poor soils and extreme environment conditions. Buckwheat grows on high elevation, where the intensities of UV radiation are usually high. Buckwheat is a fast-growing plant rich in flavonoids, which absorb UV radiation and have an antioxidant potential. Flavnoids have positive effect also on human health. Besides common buckwheat flour, Tartary buckwheat flour is more and more used in preparing dishes, due to its much higher content of flavonoids rutin and quercetin compared to common buckwheat. Therefore, the studies on how the technological procedures of preparing Tartary buckwheat bread affect the content, availability and efficacy of flavonoids in buckwheat bread have been made. Buckwheat is commonly used in the dishes in Japan (soba noodles), China (buckwheat noodles), Korea (buckwheat noodles), Italy (buckwheat polenta), France (galettes), Slovenia (kasha, žganci). Common buckwheat and Tartary buckwheat are plants suitable for designing foods with good functional value and healthy features. Therefore, it has been determined that different technological procedures, such as hydrothermal treatment of grain, sourdough fermentation, dough preparation and baking influences the availability and changes in the content of flavonoids, rutin and quercetin and antioxidant activity in sour bread and food products, made with buckwheat flour. |
|---|
| Ključne besede: | common buckwheat, tartary buckwheat, sourdough bread, rutin, quercetin, flavonoids, UV absorbing compounds |
|---|
| Status publikacije: | Objavljeno |
|---|
| Verzija publikacije: | Objavljena publikacija |
|---|
| Datum objave: | 05.05.2020 |
|---|
| Leto izida: | 2020 |
|---|
| Št. strani: | str. 75-87 |
|---|
| Številčenje: | letn. 61, št. 1 |
|---|
| PID: | 20.500.12556/DiRROS-25652  |
|---|
| UDK: | 57 |
|---|
| ISSN pri članku: | 1855-7996 |
|---|
| DOI: | 10.3986/fbg0070 |
|---|
| COBISS.SI-ID: | 40618501 |
|---|
| Avtorske pravice: | Imetniki avtorskih pravic na prispevkih so avtorji |
|---|
| Datum objave v DiRROS: | 26.01.2026 |
|---|
| Število ogledov: | 76 |
|---|
| Število prenosov: | 30 |
|---|
| Metapodatki: |    |
|---|
|
:
|
Kopiraj citat |
|---|
| | | | Objavi na: |  |
|---|
Postavite miškin kazalec na naslov za izpis povzetka. Klik na naslov izpiše
podrobnosti ali sproži prenos. |
