Näita lihtsat nimetuse kirjet

dc.contributor.authorBeitane, I.
dc.contributor.authorKrumina–Zemture, G.
dc.contributor.authorSabovics, M.
dc.date.accessioned2018-01-05T11:36:45Z
dc.date.available2018-01-05T11:36:45Z
dc.date.issued2018
dc.identifier.publicationAgronomy Research, 2018, vol. 16, Special Issue 2, pp. 1331-1340eng
dc.identifier.issn1406-894X
dc.identifier.urihttp://hdl.handle.net/10492/3786
dc.identifier.urihttp://dx.doi.org/10.15159/ar.18.005
dc.descriptionArticleeng
dc.description.abstractThe aim of the research was to determine the total phenolic content, antioxidant activity and phenolic compounds in raw and germinated common buckwheat grain and their extruded products in order to estimate the effect of germination and extrusion on the total phenolic content, antioxidant activity and phenolic compounds in buckwheat. A total of 10 buckwheat samples were analysed, where the raw buckwheat grain was the control sample, four samples were germinated and then extruded. The total phenolic content was determined using the Folin– Ciocalteu assay. The antioxidant activity was determined using a micro plate assay and phenolic compounds with Liquid Chromatography –Time of Flight Mass Spectrometer method. The results showed that germination of buckwheat significantly affected the total phenolic content, antioxidant activity, radical scavenging activity and content of phenolic compounds. The decrease of the total phenolic content, antioxidant activity, radical scavenging activity and the content of some phenolic compounds depended on germination time – 48 h of germination provided greater concentrations at the end of a 24 h germination period, whereas the content of some phenolic compounds like rutin, quercetin and vitexin increased substantially after germination, besides, the increase of phenolic compounds depended on the germination time. In total 26 different phenolic compounds were detected in raw and germinated buckwheat samples and only one compound with an m/z value 385.1282 was unidentified. The data of extrusion revealed a significant decrease of total phenolic content, antioxidant activity, radical scavenging activity and phenolic compounds content in buckwheat samples (P < 0.05). In the extruded buckwheat samples novel phenolic compounds like 4–hydroxybenzoic acid, homovanillic acid, catechin, ferulic acid, and hyperoside were detected.eng
dc.subjectbuckwheateng
dc.subjectgerminationeng
dc.subjectextrusioneng
dc.subjectphenolicseng
dc.subjectantioxidant activityeng
dc.subjectarticleseng
dc.titleEffect of germination and extrusion on the phenolic content and antioxidant activity of raw buckwheat (Fagopyrum esculentum Moench)eng
dc.typeArticleeng
dc.rights.holderCopyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestryeng


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Näita lihtsat nimetuse kirjet


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