Chemical, nutritional and bioactive properties of common buckwheat cultivars bred in Turkey
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wageningen Academic Publishers
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The objective of this study was to determine some chemical, nutritional and bioactive properties, such as total phenolic compound, antioxidant activity, dietary fibre, enzyme resistant starch, and rutin and quercetin contents of common buckwheat cultivars (Gunes cv. and Aktas cv.) bred in Turkey. They were prepared as wholegrain buckwheat and buckwheat groat flours. Protein contents were in the range of 14.4-15.4%. Average total dietary fibre, total starch and resistant starch contents of wholegrain buckwheat and buckwheat groat flours were 29.5 and 7.6%, 52.9 and 78.1%, 4.64 and 4.38%, respectively. Total phenolic compound contents and antioxidant activity were higher in wholegrain buckwheat flours than that of the buckwheat groat flours. Rutin flavonoid contents of the wholegrain buckwheat flours were higher than that of the buckwheat groat flours. An average quercetin flavonoid contents in wholegrain buckwheat flours and buckwheat groat flours were found as 10.8 and 11.23 mg/100 g of flour, respectively.
Açıklama
Anahtar Kelimeler
Wholegrain Buckwheat Flour, Buckwheat Groat Flour, Bioactive Compound, Nutritional Property, Flavonoids
Kaynak
Quality Assurance And Safety Of Crops & Foods
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
11
Sayı
2
