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Chemical composition of buckwheat plant parts and selected buckwheat products

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dc.title Chemical composition of buckwheat plant parts and selected buckwheat products en
dc.contributor.author Vojtíšková, Petra
dc.contributor.author Švec, Pavel
dc.contributor.author Kubáň, Vlastimil
dc.contributor.author Krejzová, Eliška
dc.contributor.author Bittová, Miroslava
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Svobodová, Blanka
dc.relation.ispartof Potravinárstvo
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2014
utb.relation.volume 8
utb.relation.issue 1
dc.citation.spage 247
dc.citation.epage 253
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/385
dc.relation.uri http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/385
dc.subject Buckwheat products en
dc.subject Chemical composition en
dc.subject Fagopyrum esculentum Moench en
dc.subject Moisture en
dc.description.abstract Chemical composition plant parts (roots, stalks, leaves, blossoms) of common buckwheat (Fagopyrum esculentum Moench) and selected products made from its seeds (peels, whole seed, wholemeal flour, broken seeds, crunchy products Natural and Cocoa, flour, and pasta) was determined. Samples were dried and ground to a fine powder. All analyses were performed according to the Commission Regulation no. 152/2009, while rutin concentration was determined by the modified HPLC method. The lowest content of moisture was found in roots (4.3%) and in peels (almost 8%) and the highest moisture (nearly 11%) was discovered in seeds. The lowest amount of crude protein (3.5%) was found in peels, the highest crude protein amount (>13%) in both flours and leaves (23%). The starch content (>50% in dry matter) differs from one sample to another. Only in peels the content of starch was about 3.5%. From all examined samples, the lowest content of fat was found in crunchy products Cocoa, 1.7%. The lowest amount of histidine was determined in all studied samples, except peels, the highest content of glutamic acid was determined in almost all samples, except peels. Whole-meal flour is very rich source of Ca and Fe. The content of these elements was 1172 mg.kg-1 and 45.9 mg.kg-1, respectively. On the other hand, the highest content of Pb (>1 mg.kg-1) was found in broken seeds. The greatest concentration of rutin was determined in blossoms and leaves (83.6 and 69.9 mg.g-1), respectively. On the other hand, the lowest concentrations of rutin were found in buckwheat products (generally less then 1 mg.g-1, i.e. in wholemeal flour, 702 μg.kg-1, the lowest (almost 10 μg.kg-1) in pasta. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1004528
utb.identifier.obdid 43873280
utb.identifier.scopus 2-s2.0-84928228395
utb.source j-scopus
dc.date.accessioned 2015-05-28T11:39:11Z
dc.date.available 2015-05-28T11:39:11Z
dc.rights Attribution 3.0 International
dc.rights.uri https://creativecommons.org/licenses/by/3.0/
dc.rights.access openAccess
utb.contributor.internalauthor Vojtíšková, Petra
utb.contributor.internalauthor Kubáň, Vlastimil
utb.contributor.internalauthor Kráčmar, Stanislav
utb.contributor.internalauthor Svobodová, Blanka
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