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Combined effect of heat treatment and humidity on the total polyphenol content of tartary buckwheat whole flour

TitleCombined effect of heat treatment and humidity on the total polyphenol content of tartary buckwheat whole flour
Publication TypeArticolo su Rivista peer-reviewed
Year of Publication2016
AuthorsBrunori, Andrea, Varga A., Ildikó S., and Végvári G.
JournalAnnals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology
Volume40
Pagination135-140
ISSN18435157
KeywordsAlcohols, Bakery products, Bioactive compounds, Cardio-vascular disease, Combined effect, Controlled humidities, Crops, Diseases, Fagopyrum tataricum, Heat treatment, Humidity control, Neurodegenerative Diseases, Physical treatments, Polyphenol content, Tartary buckwheat
Abstract

Minor crops are gaining new interest due to the high content of bioactive compounds available in their grain and the consequent opportunity to be employed as ingredients for the production of healthy foodstuff. Tartary buckwheat (Fagopyrum tataricum Gaertn.) grain is rich in flavonoids, the most important being represented by rutin, a compound possessing a high health value. When processing bakery products added with Tartary buckwheat whole flour, the key point is to prevent rutin from being hydrolysed to quercetin. In this view, a combination of heat treatment and controlled humidity level was applied for different lengths of time, in the attempt to deactivate the enzymes catalysing the reaction. Tartary buckwheat grain contains other polyphenols also capable to confer health properties. This class of compounds has been associated with the prevention of cardiovascular diseases, cancers, neurodegenerative diseases, diabetes, and osteoporosis. In this study it was observed how the physical treatments meant to preserve rutin would influence the overall content of polyphenols in Tartary buckwheat whole flour and dough. © 2016, Galati University Press. All rights reserved.

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URLhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85010840293&partnerID=40&md5=cb5ea96df5e1c72ee22b00547851582b
Citation KeyBrunori2016135