Effect of technological processing on antioxidant concentration in buckwheat products
2001
Dietrych-Szostak, D. (Instytut Uprawy Nawozenia i Gleboznawstwa, Pulawy (Poland). Zaklad Biochemii i Jakosci Plonow) | Oleszek, W.
The quality and quantity of some phenolic antioxidants (flavonoids) in buckwheat groats and hulls have been researched. Buckwheat samples processed under different technological roasting regiments (heat, steam), differing in the color from light to dark brown were analysed. The groats contained only rutin and isovitexin and their total concentration in control sample was 18,8 mg/100g d.m. The hulls contained six flavonoids: rutin, quercetin, orientin, isoorientin, vitexin, isovitexin. Rutin was a dominant flavonoid in groats and hulls
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