Contribution to the study of rutin stability in the achenes of Tartary buckwheat (Fagopyrum tataricum)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F18%3A43897825" target="_blank" >RIV/60076658:12220/18:43897825 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/86652079:_____/18:00488941

Výsledek na webu

<a href="https://doi.org/10.1016/j.foodchem.2018.03.090" target="_blank" >https://doi.org/10.1016/j.foodchem.2018.03.090</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2018.03.090" target="_blank" >10.1016/j.foodchem.2018.03.090</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Contribution to the study of rutin stability in the achenes of Tartary buckwheat (Fagopyrum tataricum)

Popis výsledku v původním jazyce

Tartary buckwheat achenes are rich in rutin. However, its utilisation as a food is low due to the bitter taste of the products because of the transformation of rutin to quercetin. The aim of this study was to determine the stability of rutin and selected flavonoids, which are influenced by the different sample preparations exposing the achenes to higher temperatures (60 degrees C, 100 degrees C, and 140 degrees C), and also to determine the specificity of the rutin degrading enzymes in Tartary buckwheat. The achenes were directly extracted with methanol pre-extracted with hexane, or lyophilised before extraction. The rutin and quercetin contents were determined by HPLC. The rutin-degrading enzymes in Tartary buckwheat achenes were not inactivated after a heat treatment up to 140 degrees C acting on them for three hours; neither to lyophilisation nor pre-extraction with hexane. The rutin-degrading enzymes probably caused the deglycosylation of kaempferol-3-O-rutinoside, kaempferol-3-O-beta-D-glucoside and piceid. Rutin-degrading enzymes were inactivated with 100% methanol.

Název v anglickém jazyce

Contribution to the study of rutin stability in the achenes of Tartary buckwheat (Fagopyrum tataricum)

Popis výsledku anglicky

Tartary buckwheat achenes are rich in rutin. However, its utilisation as a food is low due to the bitter taste of the products because of the transformation of rutin to quercetin. The aim of this study was to determine the stability of rutin and selected flavonoids, which are influenced by the different sample preparations exposing the achenes to higher temperatures (60 degrees C, 100 degrees C, and 140 degrees C), and also to determine the specificity of the rutin degrading enzymes in Tartary buckwheat. The achenes were directly extracted with methanol pre-extracted with hexane, or lyophilised before extraction. The rutin and quercetin contents were determined by HPLC. The rutin-degrading enzymes in Tartary buckwheat achenes were not inactivated after a heat treatment up to 140 degrees C acting on them for three hours; neither to lyophilisation nor pre-extraction with hexane. The rutin-degrading enzymes probably caused the deglycosylation of kaempferol-3-O-rutinoside, kaempferol-3-O-beta-D-glucoside and piceid. Rutin-degrading enzymes were inactivated with 100% methanol.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10611 - Plant sciences, botany

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

—

Svazek periodika

258

Číslo periodika v rámci svazku

august

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

314-320

Kód UT WoS článku

000430241500041

EID výsledku v databázi Scopus

2-s2.0-85044721074