Effect of thermal processing on rutin content in buckwheat products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F12%3A00060400" target="_blank" >RIV/00216224:14310/12:00060400 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effect of thermal processing on rutin content in buckwheat products
Original language description
Rutin (quercetin-3-rutinoside) belongs to the large-scale group of biologically important polyphenolic compounds with positive effect on human health. Its benefit consists in the prevention of blood vessels fragility associated with arteriosclerosis andin reducing of high blood pressure. Besides commonly known fruits and vegetables, rutin is presented in cereals and herbs, especially in buckwheat and buckwheat products. Nevertheless, the treatment and processing conditions (e.g. heating time and temperature) influences product properties such as hardness, integrity, colour and/or representation of analytes. In this study, high-performance liquid chromatography (HPLC) was used for determination of rutin in buckwheat raw materials and buckwheat food products. Content of rutin in buckwheat flour, broken groats, hulls and herbs was followed with respect to thermal processing and baked cereal breads were analyzed with respect to various portions of buckwheat flour.
Czech name
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Czech description
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Acta Universitatis Palackianae Olomucensis Chemica 50S
ISBN
9788024431154
ISSN
0232-0061
e-ISSN
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Number of pages
2
Pages from-to
116-117
Publisher name
Palacký University, Olomouc
Place of publication
Olomouc
Event location
Olomouc
Event date
Jun 11, 2012
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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