Effect of thermal processing on rutin content in buckwheat
products

D 2012

Effect of thermal processing on rutin content in buckwheat products

KREJZOVÁ, Eliška; Miroslava BITTOVÁ a Vlastimil KUBÁŇ

Základní údaje

Originální název

Effect of thermal processing on rutin content in buckwheat products

Autoři

KREJZOVÁ, Eliška; Miroslava BITTOVÁ a Vlastimil KUBÁŇ

Vydání

Olomouc, Acta Universitatis Palackianae Olomucensis Chemica 50S, od s. 116-117, 2 s. 2012

Nakladatel

Palacký University, Olomouc

Další údaje

Jazyk

angličtina

Typ výsledku

Stať ve sborníku

Obor

10406 Analytical chemistry

Stát vydavatele

Česká republika

Utajení

není předmětem státního či obchodního tajemství

Forma vydání

tištěná verze "print"

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/12:00060400

Organizační jednotka

Přírodovědecká fakulta

ISBN

978-80-244-3115-4

ISSN

Klíčová slova anglicky

rutin buckwheat HPLC

Štítky

AKR, rivok

Změněno: 18. 1. 2013 19:48, Mgr. Miroslava Bittová, Ph.D.

Anotace

V originále

Rutin (quercetin-3-rutinoside) belongs to the large-scale group of biologically important polyphenolic compounds with positive effect on human health. Its benefit consists in the prevention of blood vessels fragility associated with arteriosclerosis and in reducing of high blood pressure. Besides commonly known fruits and vegetables, rutin is presented in cereals and herbs, especially in buckwheat and buckwheat products. Nevertheless, the treatment and processing conditions (e.g. heating time and temperature) influences product properties such as hardness, integrity, colour and/or representation of analytes. In this study, high-performance liquid chromatography (HPLC) was used for determination of rutin in buckwheat raw materials and buckwheat food products. Content of rutin in buckwheat flour, broken groats, hulls and herbs was followed with respect to thermal processing and baked cereal breads were analyzed with respect to various portions of buckwheat flour. In addition, total antioxidant activity (TAA) and total amount of phenolic compounds (TPC) were spectrophotometrically examined.

Citovat

KREJZOVÁ, Eliška; Miroslava BITTOVÁ a Vlastimil KUBÁŇ. Effect of thermal processing on rutin content in buckwheat products. In Acta Universitatis Palackianae Olomucensis Chemica 50S. Olomouc: Palacký University, Olomouc, 2012, s. 116-117. ISBN 978-80-244-3115-4.

@inproceedings{987298,
   author = {Krejzová, Eliška and Bittová, Miroslava and Kubáň, Vlastimil},
   address = {Olomouc},
   booktitle = {Acta Universitatis Palackianae Olomucensis Chemica 50S},
   keywords = {rutin buckwheat HPLC},
   howpublished = {tištěná verze "print"},
   language = {eng},
   location = {Olomouc},
   isbn = {978-80-244-3115-4},
   pages = {116-117},
   publisher = {Palacký University, Olomouc},
   title = {Effect of thermal processing on rutin content in buckwheat products},
   year = {2012}
}

TY  - CONF
ID  - 987298
AU  - Krejzová, Eliška - Bittová, Miroslava - Kubáň, Vlastimil
PY  - 2012
TI  - Effect of thermal processing on rutin content in buckwheat products
PB  - Palacký University, Olomouc
CY  - Olomouc
SN  - 9788024431154
KW  - rutin buckwheat HPLC
N2  - Rutin (quercetin-3-rutinoside) belongs to the large-scale group of biologically important polyphenolic compounds with positive effect on human health. Its benefit consists in the prevention of blood vessels fragility associated with arteriosclerosis and in reducing of high blood pressure. Besides commonly known fruits and vegetables, rutin is presented in cereals and herbs, especially in buckwheat and buckwheat products. Nevertheless, the treatment and processing conditions (e.g. heating time and temperature) influences product properties such as hardness, integrity, colour and/or representation of analytes. In this study, high-performance liquid chromatography (HPLC) was used for determination of rutin in buckwheat raw materials and buckwheat food products. Content of rutin in buckwheat flour, broken groats, hulls and herbs was followed with respect to thermal processing and baked cereal breads were analyzed with respect to various portions of buckwheat flour. In addition, total antioxidant activity (TAA) and total amount of phenolic compounds (TPC) were spectrophotometrically examined.
ER  -

KREJZOVÁ, Eliška; Miroslava BITTOVÁ a Vlastimil KUBÁŇ. Effect of thermal processing on rutin content in buckwheat products. In \textit{Acta Universitatis Palackianae Olomucensis Chemica 50S}. Olomouc: Palacký University, Olomouc, 2012, s.~116-117. ISBN~978-80-244-3115-4.

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