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Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions

Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and bran). Hul...

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Autores principales: Martín-García, Beatriz, Pasini, Federica, Verardo, Vito, Gómez-Caravaca, Ana María, Marconi, Emanuele, Caboni, Maria Fiorenza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963307/
https://www.ncbi.nlm.nih.gov/pubmed/31842252
http://dx.doi.org/10.3390/foods8120670
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author Martín-García, Beatriz
Pasini, Federica
Verardo, Vito
Gómez-Caravaca, Ana María
Marconi, Emanuele
Caboni, Maria Fiorenza
author_facet Martín-García, Beatriz
Pasini, Federica
Verardo, Vito
Gómez-Caravaca, Ana María
Marconi, Emanuele
Caboni, Maria Fiorenza
author_sort Martín-García, Beatriz
collection PubMed
description Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and bran). Hull is removed before the milling of buckwheat to obtain flours. In order to evaluate the phenolic composition in dehulled buckwheat milling fractions, it was carried out a determination of free and bound phenolic compounds in dehulled whole buckwheat flour, light flour, bran flour, and middling flour by high-performance liquid chromatography-mass spectrometry (HPLC–MS). The most abundant free phenolic compounds were rutin and epiafzelchin–epicatechin-O-dimethylgallate, whereas the most abundant bound phenolic compounds were catechin and epicatechin in all buckwheat flours. Besides, the highest content of free phenolic compounds was obtained in bran flour (1249.49 mg/kg d.w.), whereas the greatest bound phenolic content was in middling (704.47 mg/kg d.w.) and bran flours (689.81 mg/kg d.w.). Thus, middling and bran flours are naturally enriched flours in phenolic compounds that could be used to develop functional foods.
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spelling pubmed-69633072020-02-26 Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions Martín-García, Beatriz Pasini, Federica Verardo, Vito Gómez-Caravaca, Ana María Marconi, Emanuele Caboni, Maria Fiorenza Foods Article Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and bran). Hull is removed before the milling of buckwheat to obtain flours. In order to evaluate the phenolic composition in dehulled buckwheat milling fractions, it was carried out a determination of free and bound phenolic compounds in dehulled whole buckwheat flour, light flour, bran flour, and middling flour by high-performance liquid chromatography-mass spectrometry (HPLC–MS). The most abundant free phenolic compounds were rutin and epiafzelchin–epicatechin-O-dimethylgallate, whereas the most abundant bound phenolic compounds were catechin and epicatechin in all buckwheat flours. Besides, the highest content of free phenolic compounds was obtained in bran flour (1249.49 mg/kg d.w.), whereas the greatest bound phenolic content was in middling (704.47 mg/kg d.w.) and bran flours (689.81 mg/kg d.w.). Thus, middling and bran flours are naturally enriched flours in phenolic compounds that could be used to develop functional foods. MDPI 2019-12-12 /pmc/articles/PMC6963307/ /pubmed/31842252 http://dx.doi.org/10.3390/foods8120670 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Martín-García, Beatriz
Pasini, Federica
Verardo, Vito
Gómez-Caravaca, Ana María
Marconi, Emanuele
Caboni, Maria Fiorenza
Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions
title Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions
title_full Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions
title_fullStr Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions
title_full_unstemmed Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions
title_short Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions
title_sort distribution of free and bound phenolic compounds in buckwheat milling fractions
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963307/
https://www.ncbi.nlm.nih.gov/pubmed/31842252
http://dx.doi.org/10.3390/foods8120670
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