Effect of germination and extrusion on the phenolic content and antioxidant activity of raw buckwheat (Fagopyrum esculentum Moench)
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Kuupäev
2018
Kättesaadav alates
Autorid
Beitane, I.
Krumina–Zemture, G.
Sabovics, M.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
The 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.
Kirjeldus
Article
Märksõnad
buckwheat, germination, extrusion, phenolics, antioxidant activity, articles