Preliminary results of the effect of storage on functional properties of buckwheat
Škrobot, Dubravka (Institute of Food Technology, Novi Sad (Serbia)) | Mišan, Aleksandra (Institute of Food Technology, Novi Sad (Serbia)) | Sakač, Marijana (Institute of Food Technology, Novi Sad (Serbia)) | Mandić, Anamarija (Institute of Food Technology, Novi Sad (Serbia)) | Pestorić, Mladenka (Institute of Food Technology, Novi Sad (Serbia)) | Belović, Miona (Institute of Food Technology, Novi Sad (Serbia))
Cereal grains mostly belong to warm-season crops, but the processing of and demand for cereal grains are notable throughout the year, which emphasizes the paramount importance of storage in maintaining a sufficient supply of cereals in all seasons. However, storage facilities, grain condition and storage period are critical factors for preserving the quality of cereal grains. Furthermore, different cereals require different storage conditions for grain quality preservation. The present study provides the preliminary results of the effect of storage in shopping centres on the phenolic compounds content of buckwheat whole grains. A total of fifteen free and bound phenolic compounds were identified and quantified in fresh buckwheat grains and those stored for one year using the high-performance liquid chromatography (HPLC). The results obtained indicate that storage exerted detrimental effects on the free phenolic content examined, while the content of bound phenolic compounds significantly increased during the storage period under consideration.
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