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Antioxidant properties of extracts from buckwheat by-products.
Acta Sci Pol Technol Aliment. 2012 Apr 02; 11(2):167-74.AS

Abstract

BACKGROUND

In the course of production of buckwheat groats by-products are produced, such as bran and hull, which apart from high content of dietary fiber, may also constitute valuable sources of antioxidants. The aim of these investigations was to determine the antioxidant activity of extracts from by-products produced during processing of buckwheat for groats.

MATERIAL AND METHOD

Analyses were conducted on bran and hull of buckwheat cv. Kora. Extraction was run using acetone, methanol and water at room temperature for 24 h. The level of phenolics was determined spectrophotometrically with the Folin-Ciocalteau reagent, using (+) catechin as a standard. Antioxidant activity of extracts was analysed in relation to linoleic acid, running incubation for 19 h, by scavenging of stable radicals of DPPH (2,2-diphenyl-1-picrylhydrazyl) and on the basis of metal chelating ability. Recorded results were compared with the activity of BHT (butylated hydroxytoluene).

RESULTS

The highest content of polyphenols was found in the methanol extract of hull (168.5 mg/g d.m.), which was also characterised by the best antiradical properties. The lowest content of total phenols was found for water extracts of bran after grinding and final bran, at 20.3 mg/g d.m. and 10.2 mg/g d.m. In the emulsion system the highest activity was found for methanol extracts of hull and bran after grinding (Wo = 0.89), as well as the extract of final bran (Wo = 0.85). A higher chelating ability in relation to Fe (II) ions was observed for bran extracts (after grinding - 76.1%, final bran - 62.2%) than for hull extracts (26%).

CONCLUSIONS

Extracts obtained from by-products of buckwheat were characterised by high antioxidant activity in the applied model systems.

Authors+Show Affiliations

Department of Food Service and Catering, Poznań University of Life Science, Wojska Polskiego 31, Poznań, Poland. marzahes@up.poznan.plNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

22493158

Citation

Hęś, Marzanna, et al. "Antioxidant Properties of Extracts From Buckwheat By-products." Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 11, no. 2, 2012, pp. 167-74.
Hęś M, Górecka D, Dziedzic K. Antioxidant properties of extracts from buckwheat by-products. Acta Sci Pol Technol Aliment. 2012;11(2):167-74.
Hęś, M., Górecka, D., & Dziedzic, K. (2012). Antioxidant properties of extracts from buckwheat by-products. Acta Scientiarum Polonorum. Technologia Alimentaria, 11(2), 167-74.
Hęś M, Górecka D, Dziedzic K. Antioxidant Properties of Extracts From Buckwheat By-products. Acta Sci Pol Technol Aliment. 2012 Apr 2;11(2):167-74. PubMed PMID: 22493158.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant properties of extracts from buckwheat by-products. AU - Hęś,Marzanna, AU - Górecka,Danuta, AU - Dziedzic,Krzysztof, PY - 2012/4/12/entrez PY - 2012/4/12/pubmed PY - 2012/8/1/medline SP - 167 EP - 74 JF - Acta scientiarum polonorum. Technologia alimentaria JO - Acta Sci Pol Technol Aliment VL - 11 IS - 2 N2 - BACKGROUND: In the course of production of buckwheat groats by-products are produced, such as bran and hull, which apart from high content of dietary fiber, may also constitute valuable sources of antioxidants. The aim of these investigations was to determine the antioxidant activity of extracts from by-products produced during processing of buckwheat for groats. MATERIAL AND METHOD: Analyses were conducted on bran and hull of buckwheat cv. Kora. Extraction was run using acetone, methanol and water at room temperature for 24 h. The level of phenolics was determined spectrophotometrically with the Folin-Ciocalteau reagent, using (+) catechin as a standard. Antioxidant activity of extracts was analysed in relation to linoleic acid, running incubation for 19 h, by scavenging of stable radicals of DPPH (2,2-diphenyl-1-picrylhydrazyl) and on the basis of metal chelating ability. Recorded results were compared with the activity of BHT (butylated hydroxytoluene). RESULTS: The highest content of polyphenols was found in the methanol extract of hull (168.5 mg/g d.m.), which was also characterised by the best antiradical properties. The lowest content of total phenols was found for water extracts of bran after grinding and final bran, at 20.3 mg/g d.m. and 10.2 mg/g d.m. In the emulsion system the highest activity was found for methanol extracts of hull and bran after grinding (Wo = 0.89), as well as the extract of final bran (Wo = 0.85). A higher chelating ability in relation to Fe (II) ions was observed for bran extracts (after grinding - 76.1%, final bran - 62.2%) than for hull extracts (26%). CONCLUSIONS: Extracts obtained from by-products of buckwheat were characterised by high antioxidant activity in the applied model systems. SN - 1898-9594 UR - https://www.unboundmedicine.com/medline/citation/22493158/Antioxidant_properties_of_extracts_from_buckwheat_by_products_ L2 - https://medlineplus.gov/dietaryfiber.html DB - PRIME DP - Unbound Medicine ER -
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