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Effect of Processing on the Flavonoid Content in Buckwheat (Fagopyrum esculentum Möench) Grain
Abstract
Six flavonoids have been isolated and identified in buckwheat grain. These are rutin, orientin, vitexin, quercetin, isovitexin, and isoorientin. Rutin and isovitexin are the only flavonoid components of buckwheat seeds while hulls contain all six identified compounds. The total flavonoid concentration in the seeds was 18.8 and in the hulls 74 mg/100 g of dry matter. Dehulling the grain by using different temperature regimes resulted in drastic reductions of the total flavonoid concentration in the grain (by 75% of the control) and smaller but significant (15-20%) reduction in the hulls.
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Citations
Cited by
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Antioxidant Activity of Grains
Adom, K. K., & Liu, R. H. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0205099 · Cited by 1,755
Distribution and biological activities of the flavonoid luteolin
Lopez-Lazaro, M. (2009) · Mini-Reviews in Medicinal Chemistry · doi:10.2174/138955709787001712 · Cited by 1,106
Whole grain phytochemicals and health
Liu, R. H. (2007) · Journal of Cereal Science · doi:10.1016/j.jcs.2007.06.010 · Cited by 988
Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., & Gallagher, E. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.07.032 · Cited by 736
Metadata
- Authors
- Dietrych-Szostak, D., & Oleszek, W.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1999-09-18
- Volume
- 47
- Issue
- 10
- Pages
- 4384-4387
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1971543631
- Cited by
- 223
- References
- 0
- FWCI
- 5.70
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Effect of Processing on the Flavonoid Content in Buckwheat (Fagopyrum esculentum Möench) Grain. https://app.cochat.ai/papers/10.1021/jf990121m
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- Dietrych-Szostak, D., & Oleszek, W. (1999). Effect of Processing on the Flavonoid Content in Buckwheat (Fagopyrum esculentum Möench) Grain. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf990121m
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