Effect of thermal treatment on rutin content in selected buckwheat products using calcium as an internal tracer

Authors

  • Eliška Krejzová Masaryk University, Faculty of Science, Department of Chemistry, Kotlářská 2, 611 37 Brno
  • Miroslava Bittová Masaryk University, Faculty of Science, Department of Chemistry, Kotlářská 2, 611 37 Brno
  • Stanislav Kráčmar College of Business and Hotel Management, Department of Gastronomy, Bosonožská 9, 625 00 Brno
  • Petra Vojtí­šková Thomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 762 72 Zlí­n
  • Vlastimil Kubáň Kubáň Thomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 762 72 Zlí­n
  • Jozef Golian Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/853

Keywords:

rutin, buckwheat, Fagopyrum esculentum Moench, effect of thermal treatment, calcium, internal tracer

Abstract

Reversed-phase high-performance liquid chromatography (RP-HPLC) was used for rutin (quercetin-3-rutinoside) determination in selected buckwheat products (whole meal flour, broken seeds, seed hulls, herbs and baked cereal breads). The effect of various thermal procedures on content of rutin was evaluated using calcium as an internal tracker to correct changes in mass and composition of the buckwheat products. These factors are very seldom taken into account. The results show non-significant changes in rutin levels obtained in whole meal flour and broken seed samples after thermal treatment up to 150°C. Higher temperature already caused sudden fall in the observed rutin concentrations. The evaporation of some volatile compounds and degradation products can decrease the mass of the samples and formally increase the content of rutin (35.5 ±4.7 mg per 100 g for whole meal flour and 10.2 ±0.4 mg per100 g for broken seeds at 150°C). Serious decrease of rutin contents at elevated temperatures (>150°C) can be explained by its degradation (by breaking off the C-C bond in quercetin-3-rutinoside moiety) and/or evaporation (24.3 ±1.4 mg per 100 g for whole meal flour and 3.06 ±0.3 mg per100 g for broken seeds at 180°C). In case of baked cereal breads the level of rutin changed in dependence on the ratio between buckwheat and corn flour. Longer time leaching and higher temperature implicate higher rutin content in infusions prepared from buckwheat seed hulls and herbs.

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References

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Published

2017-12-08

How to Cite

Krejzová, E. ., Bittová, M. ., Kráčmar, S. ., Vojtí­šková, P. ., Kubáň, V. K. ., & Golian, J. . (2017). Effect of thermal treatment on rutin content in selected buckwheat products using calcium as an internal tracer. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 679–684. https://doi.org/10.5219/853

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