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Effect of thermal treatment on rutin content in selected buckwheat products using calcium as an internal tracer

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dc.title Effect of thermal treatment on rutin content in selected buckwheat products using calcium as an internal tracer en
dc.contributor.author Krejzová, Eliška
dc.contributor.author Bittová, Miroslava
dc.contributor.author Kráčmar, Stanislav
dc.contributor.author Vojtíšková, Petra
dc.contributor.author Kubáň, Vlastimil
dc.contributor.author Golian, Jozef
dc.relation.ispartof Potravinarstvo Slovak Journal of Food Sciences
dc.identifier.issn 1338-0230 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2017
utb.relation.volume 11
utb.relation.issue 1
dc.citation.spage 679
dc.citation.epage 684
dc.type article
dc.language.iso en
dc.publisher HACCP Consulting
dc.identifier.doi 10.5219/853
dc.relation.uri http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/853
dc.subject Buckwheat en
dc.subject Calcium en
dc.subject internal tracer en
dc.subject Effect of thermal treatment en
dc.subject Fagopyrum esculentum Moench en
dc.subject Rutin en
dc.description.abstract Reversed-phase high-performance liquid chromatography (RP-HPLC) was used for rutin (quercetin-3-rutinoside) determination in selected buckwheat products (whole meal flour, broken seeds, seed hulls, herbs and baked cereal breads). The effect of various thermal procedures on content of rutin was evaluated using calcium as an internal tracker to correct changes in mass and composition of the buckwheat products. These factors are very seldom taken into account. The results show non-significant changes in rutin levels obtained in whole meal flour and broken seed samples after thermal treatment up to 150°C. Higher temperature already caused sudden fall in the observed rutin concentrations. The evaporation of some volatile compounds and degradation products can decrease the mass of the samples and formally increase the content of rutin (35.5 ±4.7 mg per 100 g for whole meal flour and 10.2 ±0.4 mg per100 g for broken seeds at 150°C). Serious decrease of rutin contents at elevated temperatures ( > 150°C) can be explained by its degradation (by breaking off the C-C bond in quercetin-3-rutinoside moiety) and/or evaporation (24.3 ±1.4 mg per 100 g for whole meal flour and 3.06 ±0.3 mg per100 g for broken seeds at 180°C). In case of baked cereal breads the level of rutin changed in dependence on the ratio between buckwheat and corn flour. Longer time leaching and higher temperature implicate higher rutin content in infusions prepared from buckwheat seed hulls and herbs. © 2017 Potravinarstvo Slovak Journal of Food Sciences, License. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1007692
utb.identifier.obdid 43877042
utb.identifier.scopus 2-s2.0-85038234006
utb.source j-scopus
dc.date.accessioned 2018-01-15T16:31:40Z
dc.date.available 2018-01-15T16:31:40Z
dc.rights Attribution 3.0 Unported
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.fulltext.affiliation Eliška Krejzová, Miroslava Bittová, Stanislav Kráčmar, Petra Vojtíšková, Vlastimil Kubáň, Jozef Golian Masaryk University, Faculty of Science, Department of Chemistry, Kotlářská 2, 611 37 Brno, Czech Republic, E-mail: krejzova@sci.muni.cz Masaryk University, Faculty of Science, Department of Chemistry, Kotlářská 2, 611 37 Brno, Czech Republic, E-mail: bittova@sci.muni.cz College of Business and Hotel Management, Department of Gastronomy, Bosonožská 9, 625 00 Brno, Czech Republic, E-mail: kracmar@hotskolabrno.cz Thomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 762 72 Zlín, Czech Republic, E-mail: VojtiskovaPetra@seznam.cz Thomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavrečkova 275, 762 72 Zlín, Czech Republic, E-mail: kuban@ft.utb.cz Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, E-mail: jozef.golian@uniag.sk
utb.fulltext.dates Received: 19 April 2017 Accepted: 12 March 2017 Available online: 18 December 2017
utb.scopus.affiliation Masaryk University, Faculty of Science, Department of Chemistry, Kotlárská 2, Brno, Czech Republic; College of Business and Hotel Management, Department of Gastronomy, Bosonožská 9, Brno, Czech Republic; Thomas Bata University in Zlín, Faculty of Technology, Department of Food Technology, Vavreckova 275, Zlín, Czech Republic; Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, Nitra, Slovakia
utb.fulltext.faculty Faculty of Technology
utb.fulltext.faculty Faculty of Technology
utb.fulltext.ou Department of Food Technology
utb.fulltext.ou Department of Food Technology
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