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Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages
Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea. Samples (6 g) of roasted Tartary buckwheat bran...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704535/ https://www.ncbi.nlm.nih.gov/pubmed/34961131 http://dx.doi.org/10.3390/plants10122662 |
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author | Noda, Takahiro Ishiguro, Koji Suzuki, Tatsuro Morishita, Toshikazu |
author_facet | Noda, Takahiro Ishiguro, Koji Suzuki, Tatsuro Morishita, Toshikazu |
author_sort | Noda, Takahiro |
collection | PubMed |
description | Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea. Samples (6 g) of roasted Tartary buckwheat bran and grain were rinsed with 300 mL of hot water (>95 °C) for 0.5 min. For the first infusion test, the tea infusion sample of roasted Tartary buckwheat bran contained a distinctly higher amount of rutin (389 mg/L) than that of the roasted Tartary buckwheat grain (68 mg/L). Overall, rutin was more effectively extracted from roasted Tartary buckwheat bran, as compared to roasted Tartary buckwheat grain. |
format | Online Article Text |
id | pubmed-8704535 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-87045352021-12-25 Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages Noda, Takahiro Ishiguro, Koji Suzuki, Tatsuro Morishita, Toshikazu Plants (Basel) Communication Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea. Samples (6 g) of roasted Tartary buckwheat bran and grain were rinsed with 300 mL of hot water (>95 °C) for 0.5 min. For the first infusion test, the tea infusion sample of roasted Tartary buckwheat bran contained a distinctly higher amount of rutin (389 mg/L) than that of the roasted Tartary buckwheat grain (68 mg/L). Overall, rutin was more effectively extracted from roasted Tartary buckwheat bran, as compared to roasted Tartary buckwheat grain. MDPI 2021-12-03 /pmc/articles/PMC8704535/ /pubmed/34961131 http://dx.doi.org/10.3390/plants10122662 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Communication Noda, Takahiro Ishiguro, Koji Suzuki, Tatsuro Morishita, Toshikazu Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages |
title | Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages |
title_full | Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages |
title_fullStr | Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages |
title_full_unstemmed | Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages |
title_short | Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages |
title_sort | roasted tartary buckwheat bran as a material for producing rutin-rich tea beverages |
topic | Communication |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704535/ https://www.ncbi.nlm.nih.gov/pubmed/34961131 http://dx.doi.org/10.3390/plants10122662 |
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