JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Evaluation of quality characteristics of Korean and Chinese buckwheats
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 2,  2016, pp.225-232
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.2.225
 Title & Authors
Evaluation of quality characteristics of Korean and Chinese buckwheats
Cho, MyoungLae; Choi, Sun-il; Lee, Jin-Ha; Cho, Bong-Jae; Lee, Hyo-ku; Rhee, Seong-Kap; Lim, Jeong-Ho; Lee, Ok-Hwan;
  PDF(new window)
 Abstract
This study investigated the quality characteristics (chemical composition, amino acid content, lipid content, and rutin content) of common and tartary buckwheats cultivated from Korea and China. The moisture, crude protein, crude fat, crude ash, and carbohydrate contents of various common and tartary buckwheats were 8.78~13.37%, 11.00~12.11%, 2.87~3.18%, 1.80~2.58%, and 70.2~73.8%, respectively. The major amino acids in Korean and Chinese buckwheats were aspartic acid (1,105.1~1,403.5 mg/100 g), glutamine (2,250.9~2,996.1 mg/100 g), and arginine (932.5~1,388.6 mg/100 g). The major minerals were K (423.7~569.4 mg/100 g), Mg (181.8~255.9 mg/100 g), and P (328.6~555.0 mg/100 g). Palmitic acid (14.2~16.1%) was the major saturated fatty acid, and oleic (37.0~40.8%) and linoleic (31.7~38.6%) acids were the major unsaturated fatty acids. Tartary buckwheats (261.0~265.0 mg/g) had significantly higher rutin contents than that of common buckwheats (4.39~5.68 mg/g). These results suggested that common and tartary buckwheats cultivated in Korea and China contain naturally occurringnutrients in an abundance.
 Keywords
tartary buckwheats;common buckwheats;quality characteristics;Korean;Chinese;
 Language
Korean
 Cited by
 References
1.
Durkee AB (1977) Polyphenols of the bran-aleurone fraction of buckwheat weed (Fagopyrum sagitatum Gilib). J Agric Food Chem, 25, 286-287 crossref(new window)

2.
Park BJ, Kwon SM, Park JI, Chang KJ, Park CH (2005) Phenolic compounds in common and tartary buckwheat. Korean J Crop Sci, 50, 175-180

3.
Tsurunaga Y, Takahashi T, Katsube T, Kudo A, Kuramitsu O, Ishiwata M, Matsumoto S (2013) Effects of UV-B irradiation on the levels of anthocyanin, rutin and radical scavenging activity of buckwheat sprouts. Food Chem, 141, 552-556 crossref(new window)

4.
Lee CC, Shen SR, Lai YJ, Wu SC (2013) Rutin and quercetin, bioactive compounds from tartary buckwheat, prevent liver inflammatory injury. Food Funct, 4, 794-802 crossref(new window)

5.
Rhee SK (2008) Bioactive function and application techniques of process in buckwheat. Food J, 134, 76-79

6.
Gulpinar AR, Orhan IE, Kan A, Senol FS, Celik SA, Kartal M (2012) Estimation of in vitro neuroprotective properties and quantification of rutin and fatty acids in buckwheat (Fagopyrum esculentum Moench) cultivated in Turkey. Food Res Int, 46, 536-543 crossref(new window)

7.
Choi JY, Lee JM, Lee DG, Cho SH, Yoon YH, Cho EJ, Lee SH (2015) The n-butanol fraction and rutin from tartary buckwheat improve cognition and memory in an in vivo model of amyloid-${\beta}$-induced alzheimer's disease. J Med Food, 18, 631-641 crossref(new window)

8.
Yoon BR, Cho BJ, Lee HK, Kim DJ, Rhee SK, Hong HD, Kim KT, Cho CW, Choi HS, Lee BY, Lee OH (2012) Antioxidant and anti-adipogenic effects of ethanolic extracts from tartary and common buckwheats. Korean J Food Preserv, 19, 123-130 crossref(new window)

9.
Tsai H, Deng H, Tsai S, Hsu Y (2012) Bioactivity comparison of extracts from various parts of common and tartary buckwheat: evaluation of the antioxidant and angiotensin-converting enzyme inhibitory activities. Chem Cent J, 6, 78 crossref(new window)

10.
Bonafaccia G, Gambelli L, Fabjan N, Kreft I (2003) Trace elements in flour and bran from common and tartary buckwheat. Food Chem, 83, 1-5 crossref(new window)

11.
AOAC (1990) Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington DC, USA

12.
Waters AccQ-Tag (1993) Amino acid Analysis System. Operator's Manual

13.
AOAC (1995) Official Methods of Analysis. 16th ed. The scientific association dedicated to analytical excellence. Washington DC, USA, p 11-15

14.
AOAC (1995) Official Methods of Analysis. 16th ed. The scientific association dedicated to analytical excellence. Washington DC, USA, p 71-73

15.
Zhao G, Peng LX, Wang S, Hu YB, Zou L (2012) HPLC fingerprint-antioxidant properties study of buckwheat. J Int Agric, 11, 1111-1118 crossref(new window)

16.
Maeng YS, Park HK, Kwon TB (1990) Analysis of rutin contents in buckwheat and buckwheat foods. Korean J Food Sci Technol, 22, 732-737

17.
Lee SY, Shim HH, Ham SS, Rhee HI, Choi YS, Oh SY (1991) The nutritional components of buckwheat flours and physicochemical properties of freeze-dried buckwheat noodles. J Korean Soc Food Nutr, 20, 354-362

18.
Kim JK, Kim SK (2005) Compositions and pasting properties of Fagopyrum esculentum and Fagopyrum tartaricum Endosperm flour. Korean J Food Sci Technol, 37, 149-153

19.
Shibata S, Imai T, Chikubu S, Miyahara T (1979) The composition of buckwheat flour of various varieties and cultivated at various periods. Rept Natl Food Res Inst, 34, 1-7

20.
Woo SH, Kamal AHM, Park SM, Kwon SO, Park SU, Roy SK, Lee JY, Choi JS (2013) Relative distribution of free amino acids in buckwheat. Food Sci Biotechnol, 22, 665-669 crossref(new window)

21.
Pomeranz Y, Robbins GS (1972) Amino acid composition of buckwheat. J Agric Food Chem, 20, 270-274 crossref(new window)

22.
Lee EH, Kim CJ (2008) Nutritional changes of buckwheat during germination. Koean J Food Culture, 23, 121-129

23.
Shim TH, Lee HH, Lee SY, Choi YS (1998) Composition of buckwheat (Fagopyrum esculentum Moench) cultivars from Korea. Korean J Food Sci Technol, 30, 1259-1266

24.
Han CK, Lee BH, Song KS, Lee NH, Yoon CS (1996) Effects of antihypertensive diets mainly consisting of buckwheat, potato, and perilla seed on blood pressures and plasma lipids in normotensive and spontaneously hypertensive rats. J Nutr Health, 29, 1087-1095

25.
Morishita T, Yamaguchi H, Degi K (2007) The contribution of polyphenols to antioxidative activity in common buckwheat and tartary buckwheat grain. Plant Prod Sci, 10, 99-104 crossref(new window)

26.
Park BJ, Park JI, Chang KJ, Park CH (2005) Comparison in rutin content of tartary buckwheat (Fagopyrum tataricum). Korean J Plant Res, 18, 246-250