Composition of Buckwheat (Fagopyrum esculentum Moench) Cultivars from Korea

한국산 메밀의 성분

  • Shim, Tae-Heum (Division of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Heok-Hwa (Division of Food Science and Biotechnology, Kangwon National University) ;
  • Lee, Sang-Young (Division of Food Science and Biotechnology, Kangwon National University) ;
  • Choi, Yong-Soon (Division of Food Science and Biotechnology, Kangwon National University)
  • 심태흠 (강원대학교 농업생명과학대학 식품생명공학부) ;
  • 이혁화 (강원대학교 농업생명과학대학 식품생명공학부) ;
  • 이상영 (강원대학교 농업생명과학대학 식품생명공학부) ;
  • 최용순 (강원대학교 농업생명과학대학 식품생명공학부)
  • Published : 1998.12.01

Abstract

To clarify the values and varieties of the buckwheats as a dietary source of nutritional and functional components, thirteen different samples of buckwheat were analyzed for this investigation. Six developed seeds were given by RDA, Korea or RDA branch of Kangwondo, and seven land race seeds were collected from a farmhouse. Amino acid analysis showed that glutamate, arginine and asparagine were major amino acids, whereas tryptophan, methionine and cysteine were minor ones of buckwheat. In addition, tryptophan content of buckwheat cultivars from Korea was 195 mg% on average. The content of rutin tended to be higher in developed cultivars than land races. On the other hand, the contents of phytic acid in buckwheats were in the range of 7.0 to 13.6 mg/g. In the tocopherol homologues of the buckwheats analyzed by HPLC, mean ${\gamma}-tocopherol$ contents were 6.16 mg/100 g with the actual range of $4.67{\sim}8.58\;mg/100g$, whereas ${\beta}-form$ was very low or zero. There were a big variations in the iron content of the buckwheats of the minerals. SDS-PAGE showed that total proteins from buckwheats exhibited a relatively similar electrophoretic patterns on the whole. The results show that CV Suwon 1 has good quality, judged from the distribution of the components of buckwheats analyzed.

Keywords

buckwheat (Fagopyrum esculentum Moench);phytic acid;rutin;minerals