Premium
Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions
Author(s) -
Steadman Kathryn J,
Burgoon Monica S,
Lewis Betty A,
Edwardson Steven E,
Obendorf Ralph L
Publication year - 2001
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.914
Subject(s) - rutin , fagopyrum tataricum , bran , phytic acid , aleurone , endosperm , antinutrient , chemistry , food science , quercetin , tannin , fagopyrum , polyphenol , composition (language) , tannic acid , polygonaceae , proanthocyanidin , botany , raw material , biology , biochemistry , antioxidant , organic chemistry , linguistics , philosophy
The composition of common buckwheat ( Fagopyrum esculentum Moench) seed milling fractions depends upon the relative abundance of various seed tissues in each. Fancy (light) flour contains mainly central endosperm, while the bran milling fraction has seed coat and some embryo tissues. Phytate, found in protein bodies of embryo and aleurone cells, is the major storage form of phosphorus, potassium, magnesium and some microelements in seeds. Phytic acid (35–38 g kg −1 ) and minerals are concentrated in bran, a milling fraction with high concentrations of phytate‐rich tissues. Polyphenolics, including condensed tannins (proanthocyanidins), are also concentrated in bran (11–15 g kg −1 ). Rutin is concentrated in the hull of common buckwheat (0.8–4.4 g kg −1 ). Rutin concentration is low (0.2–0.3 g kg −1 ) in groats of common buckwheat but higher (0.7–0.8 g kg −1 ) in bran containing hull fragments. Rutin is 300‐fold more concentrated (81 g kg −1 ) in groats of tartary buckwheat ( Fagopyrum tataricum (L) Gaertn) than in groats of common buckwheat. Only small amounts of quercetin were detected. Bran is a concentrated source of phytic acid and tannins, a consideration in consumption of large amounts of buckwheat bran for nutritional or medicinal purposes. © 2001 Society of Chemical Industry