Informace o publikaci
Effect of thermal processing on rutin content in buckwheat products
| Autoři | |
|---|---|
| Rok publikování | 2012 |
| Druh | Článek ve sborníku |
| Konference | Acta Universitatis Palackianae Olomucensis Chemica 50S |
| Fakulta / Pracoviště MU | |
| Citace | |
| Obor | Analytická chemie, separace |
| Klíčová slova | rutin buckwheat HPLC |
| Popis | 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. |