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Contribution to the study of rutin stability in the achenes of Tartary buckwheat (Fagopyrum tataricum)
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SYSNO ASEP 0488941 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Contribution to the study of rutin stability in the achenes of Tartary buckwheat (Fagopyrum tataricum) Author(s) Kalinová Pexová, J. (CZ)
Vrchotová, Naděžda (UEK-B) RID, SAI, ORCID
Tříska, Jan (UEK-B) RID, ORCID, SAISource Title Food Chemistry. - : Elsevier - ISSN 0308-8146
Roč. 258, aug (2018), s. 314-320Number of pages 7 s. Language eng - English Country NL - Netherlands Keywords hexane ; lyophilisation ; methanol ; quercetin ; rutin-degradating enzyme ; temperature Subject RIV CE - Biochemistry OECD category Biochemistry and molecular biology R&D Projects LO1415 GA MŠMT - Ministry of Education, Youth and Sports (MEYS) Institutional support UEK-B - RVO:86652079 UT WOS 000430241500041 EID SCOPUS 85044721074 DOI 10.1016/j.foodchem.2018.03.090 Annotation 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 °C, 100 °C, and 140 °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 °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-β-d-glucoside and piceid. Rutin-degrading enzymes were inactivated with 100% methanol. Workplace Global Change Research Institute Contact Nikola Šviková, svikova.n@czechglobe.cz, Tel.: 511 192 268 Year of Publishing 2019
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