Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds,International Journal of Food Science & Technology

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Effect of commercial processing on polyphenols and antioxidant activity of buckwheat seeds
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-08 , DOI: 10.1111/ijfs.14714
Joanna Klepacka ₁ , Agnieszka Najda ₂

Affiliation

This study analysed the influence of technological processes used in the various buckwheat groat mills on the phenolic content and antioxidant activity of common buckwheat grains and groats. Dehulling, to a greater extent, influenced the quantitative changes in rutin and caused its lowering. Due to this process, the antioxidant activity decreased to a lower degree, and the content of most phenolic acids increased. The roasting process had a negative impact on the content of phenolic compounds, causing the greatest loss in the level of coumaric acid and rutin. It was found that in shaping the health benefits of buckwheat groats, the grain processing temperature is more important than the time of the treatment. In order to obtain the best health value of buckwheat groats, the roasting process should be carried out at a temperature close to 100 °C for a time that will ensure good sensory characteristics, even if it is for several hours.

中文翻译：

商业加工对荞麦种子多酚和抗氧化活性的影响

本研究分析了各种荞麦碎粒机所使用的工艺流程对常见荞麦粒和碎粒的酚含量和抗氧化活性的影响。脱壳在很大程度上影响了芦丁的定量变化并导致其降低。由于该过程，抗氧化剂活性降低到较低的程度，并且大多数酚酸的含量增加。焙烧过程对酚类化合物的含量有负面影响，导致香豆酸和芦丁水平的损失最大。已经发现，在塑造荞麦碎粒的健康益处时，谷物加工温度比处理时间更重要。为了获得最佳的荞麦去壳健康价值，

更新日期：2020-07-08

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