Effect of traditional cooking on the content of some phenolic compounds in buckwheat groats
2003
Dietrych-Szostak, D. (Institute of Soil Science and Plant Cultivation, Pulawy (Poland). Dept. of Biochemistry and Crop Quality)
Some phenolic antioxidants (flavonoids) in three buckwheat groats, before and after traditional cooking have been researched. The samples of buckwheat groats processed under different technological roasting regimes (heat, steam, time), different in colour from light to dark brown were analysed. All groats contained two flavonoids - rutin and isovitexin. The highest concentration of flavonoids was detected in light beckwheat groat (respectively 12.8 mg/100 g and 0.57 mg/100 g) whereas the lowest in darkbrown groat
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