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1

Influence of technological processes on selected phenolic compounds in buckwheat

100%
Dziedzic K., Gorecka D., Drozdzynska A., Hes M., Czaczyk K., Jeszka M.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
2

The influence of selected hypotensive drugs on the bioavailability of minerals from buckwheat groats in vitro enzymatic digestion

86%
Saliburska J., Bogdanski P., Chiniewicz B.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2011
|
tom 10
|
nr 4
Background. The mineral status in hypertensive patients may be affected by hypotensive drugs. The aim of this study was to estimate the influence of hypotensive drugs (angiotensine converting enzyme inhibitors (ACE-I), P-blockers, Ca-antagonists, diuretics) on the potential bioavailability of magnesium, iron, zinc and copper from buckwheat groats in vitro enzymatic digestion. Material and methods. The degree of release of magnesium, iron, zinc and copper from buckwheat groats was determined with and without (the control sample) an addition of hypotensive drugs. Four antihypertensive drugs in one dose (one tablet per sample) were analysed: metocard (a (3-blocker), cardilopin (a Ca-antagonist), apo-perindox (ACE-I) and indapen (a diuretic). The samples were subjected to enzymatic digestion under in vitro conditions. The content of minerals in buckwheat groats before and after enzymatic digestion was determined by flame atomic absorption spectrometry (AAS). Results. It was found that cardilopin (amlodipine) and indapen (indapamide) significantly increased the release of zinc from groats. The degree of release of magnesium was higher and the release of iron was lower in samples with apo-perindox (perindopril) than in the control group. The release of copper was significantly decreased by indapen (indapamid). Conclusions. Amlodipine, perindopril and indapamide affected the release of magnesium, iron, zinc and copper from buckwheat groats in vitro enzymatic digestion.
3

Contents of selected bioactive components in buckwheat groats

72%
Gorecka D., Hes M., Szymandera-Buszka K., Dziedzic K.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2009
|
tom 08
|
nr 2
75-83
Background. Nutritive value of food is determined by its content of basic nutrients essential for the proper functioning of the human organism. Buckwheat grain is one of the most valuable raw materials for production of groats as well as functional food. It is characterized by high contents of starch, protein as well as dietary fibre. Apart from the above mentioned nutrients, buckwheat groats contain flavonoid compounds, playing the role of antioxidants. The aim of this study was to determine contents of dietary fibre and its fraction composition, thiamine and phenolic compounds in roasted buckwheat groats, as well as antioxidant properties of ethanol buckwheat groats extracts. Material and methods. Experimental material comprised roasted buckwheat groats purchased at a grocery shop. Contents of neutral detergent dietary fibre (NDF) and its fractions were determined by the detergent method according to Van Soest. Thermostable α -amylase (Termamyl 120 L) was used in the digestion of starch. Contents of total dietary fibre (TDF), soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) were determined according to Asp et al. The content of thiamine was determined by the thiochrome method. Total polyphenol content was determined by colorimetry according to the Folina-Ciocalteu method. Antioxidant properties of extracts were estimated based on the capacity of extracts to scavenge the DPPH• radical (1,1-diphenyl-2 picrylhydrazyl) and towards linolic acid. The capacity to inhibit self-oxidation of linolic acid was determined according to Lingnert et al. Results. The NDF and TDF contents in buckwheat groats, amounting to 5.63 and 8.4%, respectively. The fraction found in biggest amounts was the hemicellulose fraction (3.42%). The level of the IDF fraction was much higher (5.94%) than that of SDF (2.46%). Thiamine content was 0.519 mg/100 g product, while the total content of phenolic compounds extracted from buckwheat groats was 30.592 μg·cm-3. Ethanol extract of buckwheat groats was characterized by a high DPPH• radical scavenging capacity (80.8%) and exhibited high capacity to inhibit self-oxidation of linolic acid W0 = 0.86. Conclusions. Investigations showed that buckwheat groats, widely used in Polish diet, due to their content of biologically active substances, may be a raw material for the production of functional food
4
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Fe[II], Cu[II] and Zn[II] chelating activity of buckwheat and buckwheat groats tannin fractions

72%
Karamac M.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 3
357-362
Phenolic compounds were extracted from buckwheat and buckwheat groats into 80% acetone (v/v). The crude extracts were separated with Sephadex LH-20 column chromatography into low molecular weight phenolic compounds and tannin fractions. The tannin fractions were characterised by colour reaction with vanillin/HCl reagent, ability for protein precipitation as well as SE-HPLC method. Chelation of Cu(II) and Zn(II) by tannin fractions was determined by reaction with tetramethylmurexide (TMM) whereas Fe(II) chelation was investigated by forming complexes with ferrozine. The tannin fractions obtained from buckwheat and buckwheat groats gave similar results in vanillin test; A500/mg was 1.04. Also results obtained using precipitation method were comparable. SE-HPLC chromatograms showed that in tannin fraction of buckwheat groats polymers with molecular weight ≥ tannic acid were present. On the chromatogram of buckwheat tannins peaks were shifted to lower molecular weight compounds. Tannins of buckwheat were stronger chelators of all metal ions tested (Fe(II), Cu(II) and Zn(II)) than tannins of buckwheat groats. Ions of copper were chelated the most effectively; 1 mg of buckwheat and buckwheat groats tannin fractions added per assay bound 86.0% and 72.9% of Cu(II), respectively. Buckwheat tannins used in the test at a level of 2.5 mg/assay bound approximately twice more Fe(II) than the same addition of buckwheat groats tannins. Zn(II) was chelated to the lowest extent, 17.2% was bound by buckwheat tannins and 13.5% by buckwheat groats tannins (5 mg of tannin/assay).
5

Wplyw zabiegow technologicznych stosowanych podczas produkcji kaszy gryczanej na wlasciwosci funkcjonalne blonnika pokarmowego

58%
Gorecka D., Dziedzic K., Graczykowski L.
Bromatologia i Chemia Toksykologiczna
|
2009
|
tom 42
|
nr 3
319-323
6

Analiza HPLC antocyjanidyn po hydrolizie proantycyjanidyn gryki i kaszy gryczanej

51%
Amarowicz R.
Bromatologia i Chemia Toksykologiczna
|
2006
|
tom 39
|
nr 2
189-195
7

Kasze zrodlem tiaminy i niacyny w diecie czlowieka

44%
Czaja J., Lebiedzinska A., Dawidowska A., Panasiuk K., Szefer P.
Bromatologia i Chemia Toksykologiczna
|
2009
|
tom 42
|
nr 3
831-835
8
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Ocena procesu nawilzania ziarniakow gryki przeznaczonych do produkcji platkow gryczanych

44%
Panasiewicz M.
Acta Agrophysica
|
2003
|
tom 02
|
nr 4[98]
833-839
9

Aktywnosc przeciwutleniajaca wysokotaninowych ekstraktow z surowcow roslinnych

37%
Amarowicz R., Troszynska A., Karamac M.
Bromatologia i Chemia Toksykologiczna
|
2005
|
tom 38
|
nr Supl.
193-195
Z nasion fasoli adzuki, gryki, kaszy gryczanej orzechów włoskich i laskowych oraz migdałów otrzymano ekstrakty związków fenolowych stosując 80% aceton. Zawartość fenoli ogółem i tanin w ekstraktach oznaczono metodami kolorymetrycznymi. Ekstrakty wykazywały zróżnicowaną aktywność przeciwutleniającą i antyrodnikową oraz różną zdolność do chelatowania Fe(II).
10

Badania aktywnosci przeciwutleniajacej nasion pieciu odmian gryki [Fagopyrum esculentum Moench]

37%
Barton H. J., Folta M., Chlopicka J., Zachwieja Z., Gumul D.
Bromatologia i Chemia Toksykologiczna
|
2005
|
tom 38
|
nr Supl.
71-74
Badano nasiona pięciu odmian gryki (Luba, Hruszowska, Panda, Emka, Kera) oraz łuski i kasze. Materiał scharakteryzowano poprzez zawartość cukrów ogółem, skrobi, białka i tłuszczu. Oznaczono wartości trzech wskaźników potencjału an ty oksydacyjnego opartych o proces zmiatania rodników DPPH (1,1-diphenyl-2-picrylhydrazyl) i ABTS (3- ethylbenzothiazoline-6-sulphonate) oraz redukcji jonów żelaza (Fe+3) (FRAP - ferrum reducing antioxidant potential) dla ekstraktów metanolowo-acetonowych. Najwyższą aktywność antyoksydacyjną wykazały łuski i otręby, o ok. połowę niższą nasiona a jeszcze niższą kasza.
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