The DOI matches its Crossref record; 5 of the 5 references it cites were found in a registry or an index.
Tartary Buckwheat (Fagopyrum tataricum Gaertn.) as a Source of Dietary Rutin and Quercitrin
Abstract
Two samples of tartary buckwheat (Fagopyrum tataricum Gaertn.) from China and one from Luxembourg were studied by high-performance liquid chromatography (HPLC) to reveal the possibilities of growing tartary buckwheat herb as a possible source of rutin, quercetin, and quercitrin. The content of rutin was determined as up to 3% dry weight (DW) in tartary buckwheat herb. Quercitrin values were in the range of 0.01-0.05% DW. Only traces of quercetin were detected in just some of the samples. Tartary buckwheat seeds contained more rutin (about 0.8-1.7% DW) than common buckwheat seeds (0.01% DW). Rutin and quercetin content in seeds depends on variety and growing conditions. Tartary buckwheat seeds contained traces of quercitrin and quercetin, which were not found in common buckwheat seeds.
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Cites
The phenylpropanoid pathway and plant defence—a genomics perspective
Dixon, R. A., Achnine, L., Kota, P., Liu, C., Reddy, M. S. S., & Wang, L. (2002) · Molecular Plant Pathology · doi:10.1046/j.1364-3703.2002.00131.x · Cited by 1,487
Composition and technological properties of the flour and bran from common and tartary buckwheat
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Self-citationARIMA, H., ASHIDA, H., & DANNO, G.-I. (2002) · Bioscience, Biotechnology, and Biochemistry · doi:10.1271/bbb.66.1009 · Cited by 243
Catechins as Antioxidants from Buckwheat (Fagopyrum esculentum Moench) Groats
Watanabe, M. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9707546 · Cited by 232
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Bound phenolics in foods, a review
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Cytotoxicity of dietary flavonoids on different human cancer types
Sak, K. (2014) · Pharmacognosy Reviews · doi:10.4103/0973-7847.134247 · Cited by 461
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Saturni, L., Ferretti, G., & Bacchetti, T. (2010) · Nutrients · doi:10.3390/nu2010016 · Cited by 392
Bioactive compounds in functional buckwheat food
Zhang, Z.-L., Zhou, M.-L., Tang, Y., Li, F.-L., Tang, Y.-X., Shao, J.-R., Xue, W.-T., & Wu, Y.-M. (2012) · Food Research International · doi:10.1016/j.foodres.2012.07.035 · Cited by 276
Self-citationNutritional constituents of pseudo cereals and their potential use in food systems: A review
Mir, N. A., Riar, C. S., & Singh, S. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.03.016 · Cited by 174
Metadata
- Authors
- Fabjan, N., Rode, J., Košir, I. J., Wang, Z., Zhang, Z., & Kreft, I.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-09-26
- Volume
- 51
- Issue
- 22
- Pages
- 6452-6455
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1988306530
- Cited by
- 536
- References
- 5
- FWCI
- 6.84
- Type
- journal article
- Language
- en
- Open access
- closed
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- Fabjan, N., Rode, J., Košir, I. J., Wang, Z., Zhang, Z., & Kreft, I. (2003). Tartary Buckwheat (Fagopyrum tataricum Gaertn.) as a Source of Dietary Rutin and Quercitrin. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf034543e
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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