Buckwheat - the source of antioxidant activity in functional foods

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F00%3A00002432" target="_blank" >RIV/60460709:41210/00:00002432 - 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
Buckwheat - the source of antioxidant activity in functional foods
Original language description
Antioxidant activities of buckwheat seeds, dehulled seeds, hulls, straws and leaves were evaluated and compared with that of oats and barley. Schaall test at 70 oC with gravimetric indication and lard as the substrate was applied. Protection factors expressed as the ratio of induction periods of lard with the tested material addition and lard ranged from 1.3 to 8.0 and raised in the order: buckwheat straws < buckwheat hulls = oats < barley < buckwheat seeds < buckwheat dehulled seeds < buckwheat leaves.Methanol extract of buckwheat seeds showed higher antioxidant activity in comparison with petrolether extract, protection factors amounted to 2.9 and 1.9, resp. Total flavonoid, rutin and tocol contents in tested samples were determined and related to the antioxidant activities. Statistically significant relationship between total flavonoid content as well as rutin content and antioxidant activity of buckwheat material was observed ( R2 = 0.987, p < 0.002, R2 = 0.972, p < 0.002, resp.)
Czech name
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Czech description
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Publication year
2000
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Abstr. of 5th Karlsruhe Nutrition Congress "Functional Food Challenges for the New Millenium"
ISBN
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ISSN
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e-ISSN
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Number of pages
181
Pages from-to
91
Publisher name
Federal Research Centre for Nutrition Karlsruhe
Place of publication
Karlsruhe
Event location
Karlsruhe
Event date
Jan 1, 2001
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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