Publication details

Effect of thermal processing on rutin content in buckwheat products

Authors

KREJZOVÁ Eliška BITTOVÁ Miroslava KUBÁŇ Vlastimil

Year of publication 2012
Type Article in Proceedings
Conference Acta Universitatis Palackianae Olomucensis Chemica 50S
MU Faculty or unit

Faculty of Science

Citation
Field Analytic chemistry
Keywords rutin buckwheat HPLC
Description Rutin (quercetin-3-rutinoside) belongs to the large-scale group of biologically important polyphenolic compounds with positive effect on human health. Its benefit consists in the prevention of blood vessels fragility associated with arteriosclerosis and in reducing of high blood pressure. Besides commonly known fruits and vegetables, rutin is presented in cereals and herbs, especially in buckwheat and buckwheat products. Nevertheless, the treatment and processing conditions (e.g. heating time and temperature) influences product properties such as hardness, integrity, colour and/or representation of analytes. In this study, high-performance liquid chromatography (HPLC) was used for determination of rutin in buckwheat raw materials and buckwheat food products. Content of rutin in buckwheat flour, broken groats, hulls and herbs was followed with respect to thermal processing and baked cereal breads were analyzed with respect to various portions of buckwheat flour. In addition, total antioxidant activity (TAA) and total amount of phenolic compounds (TPC) were spectrophotometrically examined.

You are running an old browser version. We recommend updating your browser to its latest version.

More info