Antioxidative and Anti-Glycation Activity of Buckwheat Hull Tea Infusion

Retention of bioactive compounds during technological steps of the production of bread enriched with roasted buckwheat hulls

The retention of bioactive compounds in the blend of wheat and rye flours and 4% roasted buckwheat hulls, dough before and after fermentation, and obtained bread were determined. In parallel, the content of Maillard reaction products (MRPs) and antioxidant capacity (AC) during technological steps of bread production were studied. The dough formation and fermentation process increased the content of phenolic acids and flavonoids and reduced the content of tocopherols, and no changes in glutathione as compared to the blend were noted. Moreover, the increased level of available lysine and AC were observed after dough fermentation. The baking process resulted in further increased phenolic acids, and flavonoids and decreased the tocopherols and glutathione contents. The bread was characterized by the highest values of parameters related to MRPs, such as the content of fluorescent intermediary compounds and final browning index compared to other analyzed steps.

Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed

The resurgence of interest in amaranth and buckwheat as nutrient-rich and versatile grains has incited extensive research aimed at exploring their potential benefits for sustainable agriculture and human nutrition. Amaranth is renowned for its gluten-free nature and exceptional nutritional profile, offering high-quality proteins, fiber, minerals, and bioactive compounds. Similarly, buckwheat is recognized for its functional and nutraceutical properties, offering a plethora of health benefits attributed to its diverse array of biologically active constituents; flavonoids, phytosterols, and antioxidants. This comprehensive review comprehends the existing understanding of the composition, anti-nutritional factors, biological activity, and potential application of these grains, emphasizing their pivotal role in addressing global food insecurity. Developed functional foods using these grains are having enhanced physicochemical properties, mineral content, phenolic content and overall sensory acceptability. In addition, the consumption of developed functional food products proved their health benefits against various type of anomalies. Moreover, enrichment of both grains in the animal feeds also showing positive health benefits.

Ultrasonic-assisted resting of Tartary buckwheat dough: Study on its effect and mechanism

Utilizing natural hypoglycemic ingredients in staple foods is a safe and effective way to improve diabetes. High Tartary buckwheat noodles have garnered research interest due to their hypoglycemic properties. However, increasing the Tartary buckwheat content poses challenges in noodle processing and affects their edible quality. Effective resting is a critical link to improve the processing performance of noodle and edible quality of noodle. Therefore, research was conducted on ultrasound assisted resting of Tartary buckwheat dough (TBD) to explore its feasibility and mechanism in improving the quality of Tartary buckwheat noodle. The results indicated that ultrasound treatment effectively promoted the migration of weakly-bound water towards strongly-bound water, thereby enhancing the gluten protein network structure and increasing the α-helix and β-sheet contents significantly (p < 0.05). Furthermore, Texture analysis indicated decreased hardness and adhesion, and increased elasticity and stretching distance in the final noodles. Ultrasound-assisted maturation pre-treatment shortens TBD's dough's resting time and improves noodle quality, according to this study.

Unveiling the Aromas and Sensory Evaluation of Hakko Sobacha: A New Functional Non-Dairy Probiotic Fermented Drink

At the dawn of a food transition encouraging the consumption of healthy and sustainable non-dairy probiotic products, the development of a fermented functional drink based on Sobacha is considered. Sobacha is an infusion of roasted buckwheat seeds widely consumed in Asian countries for its health benefits. As fermentation improves the nutritional and organoleptic status of grains, the mixed fermentation process involved in the development of kombucha beverages (fermented sweet tea) is conducted by inoculating a symbiotic culture of bacteria and yeasts into the transposable matrix (Sobacha instead of tea). Sobacha, a healthy pseudo-cereal matrix with promising aromas, could be fermented to potentially develop an innovative drink, named "Hakko Sobacha". This neologism would reveal the fermented character of the infusion, Hakko meaning fermented in Japanese. Considering the beverage characterization, the kinetics of the volatile organic compound syntheses were determined using stir-bar sorptive extraction followed by gas chromatography coupled to mass spectrometry analysis. Odor-active compounds were theoretically calculated to estimate the flavor composition. Finally, sensory analyses highlighted the appreciation and preferences of the consumer towards the beverages. The fermentative yield differences observed between the two buckwheat concentration modalities tested seemed to be correlated with the sugar and nutrient levels available from the starch (buckwheat) matrix. Having characterized Hakko Sobacha, this study proposed the possibility of developing new beverages by monitoring the fermentative process. This should enable improved control and enhancement of their sensorial properties, which could in turn lead to greater customer acceptability.

Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten-free products: An updated overview

In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health-related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten-free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids, d-fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten-free products to target celiac people (1.4% of the world population) and other health-related diseases.

Buckwheat hull, a valuable bakery product ingredient: assessment of bioaccessible phenolics and antioxidant capacity

In this study, the bioaccessible total phenolic compounds (TPC) and antioxidant capacity (AC) of commonly consumed bakery products enriched with raw (BH) or roasted (RBH) buckwheat hull were evaluated. The soluble and insoluble fractions obtained after in vitro enzymatic digestion of mixed rye/wheat bread with 4% of RBH (BRBH), wheat bread with 3% of BH (BBH), and their control counterparts were separated (C-BRBH and C-BBH, respectively). The addition of buckwheat hull, raw and roasted, significantly increased the values of analyzed parameters compared to control samples. Before the digestion, the highest values of TPC and AC were found for bread with 4% of RBH. After in vitro digestion of the bakery products, the content of TPC and AC in the soluble fraction was 75–90% higher compared to the values found in the undigested fraction. Generally, a decrease in the bioaccessibility index of enriched bakery products compared to control samples was observed. The obtained results indicate that buckwheat by-products may be used as a valuable ingredient for commonly used bakery products. Also, it was shown that the in vitro digestion model may be of relevance in assessing the bioaccessibility of bioactive compounds in commonly used bakery products.

Effects of Novel Extraction Strategies on the Recovery of Phenolic Compounds and Associated Antioxidant Properties from Buckwheat Hull (Fagopyrum esculentum)

This study investigated the effects of novel extraction technologies, including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pulsed electric field (PEF), high-pressure processing (HPP), enzyme-assisted extraction (EAE), and conventional extraction, on the recovery of phenolic compounds and associated antioxidant properties from buckwheat hull (Fagopyrum esculentum). Initially, twenty-four extraction strategies were investigated. Based on the results of the total phenolic content and antioxidant properties (DPPH and FRAP), twelve strategies (i.e., US (n = 2), PEF (n = 1), MW (n = 4), HPP (n = 4), and a control method) were selected for phenolic profiling carried out using liquid chromatography-mass spectrometry (LC-MS). Forty-one phenolic compounds were identified in the extracts, and a scanning electron microscope (SEM) analysis was also carried out on the treated residues to analyze the surface damage post-treatments. The results showed that samples treated with US (16.14 ± 0.06), PEF (9.94 ± 0.02), MW (12.63 ± 0.13), and HPP (21.76 ± 0.78) contained the highest total phenolic content (mg GAE/100 mg of DW). In the case of the antioxidant activities, the highest DPPH activities were obtained using HPP, MAE, and UAE, while no clear pattern was recorded in the case of FRAP activities. The highest DPPH and FRAP activities observed were 80.91 ± 0.22% and 23.98 ± 0.2 mg Trolox equivalents/100 mg, respectively. Additionally, the LC-MS results identified eleven different groups of phenolic compounds in buckwheat hull extracts, including anthocyanin, flavanol, flavanones, flavones, flavonol, phenolic acids, isoflavones, lignans, and quinones.

Effect of Germination on Alfalfa and Buckwheat: Phytochemical Profiling by UHPLC-ESI-QTOF-MS/MS, Bioactive Compounds, and In-Vitro Studies of Their Diabetes and Obesity-Related Functions

Germination can be used to enhance nutritional value and health functions of edible seeds. Sprouts are considered healthier than raw seeds because they are richer in the basic nutritional components (carbohydrates, protein, vitamins, and minerals) and also contain more bioactive components responsible for various biological activities. The effect of sprouting on the antioxidant, antidiabetic, antiobesity activities, and metabolite profiles of alfalfa and buckwheat seeds was investigated in this study. DPPH radical scavenging activity was highest in buckwheat sprouts followed by alfalfa sprout, buckwheat seed, and alfalfa seed, respectively. ABTS radical scavenging potential showed a similar trend as DPPH with buckwheat sprouts exerting the best scavenging capacity. Alfalfa sprout and buckwheat seed exhibited the highest percentage inhibitory activity of α-glucosidase (96.6 and 96.5%, respectively). Alfalfa sprouts demonstrated the strongest inhibitory activity against pancreatic lipase (57.12%) while alfalfa seed showed the highest advanced glycation end products (AGEs) formation inhibitory potential (28.7%). Moreover, thirty-three (33) metabolites were characterized in the seed and sprout samples. Sprouts demonstrated a higher level of metabolites compared to raw seeds. Hence, depending on the type of seed and the target activity, sprouting is a good technique to alter the secondary metabolites and functional properties of edible seeds.

Effect of different superfine grinding technologies on the physicochemical and antioxidant properties of tartary buckwheat bran powder

The effect of shear crushing, airflow comminution, and wet grinding on the physical and chemical properties of Tartary buckwheat bran (TBB) powder was compared. Superfine grinding significantly reduces the particle size of bran (1.644 μm), while increasing the protein content (23.60%), water-holding capacity (4.38 g g^-1), solubility (21.077 g 100 g^-1), bulk density (0.34 g mL^-1), and tap density (0.53 g mL^-1) providing good processing characteristics. The antioxidant properties of bran powder prepared by the three methods mentioned above were compared. The results showed that different bran powders subjected to superfine grinding displayed varying levels of antioxidant capacity. The quercetin content (2.18 g 100 g^-1) of the wet-grinding bran powder (WGBP) was twice that of the control group, while no rutin was detected. The total flavonoid content (TFC) and total phenolic content (TPC) were significantly different from those of other groups. The DPPH, ˙OH, and ABTS⁺ removal rates were 60.74%, 86.62%, and 92.98%, respectively, while that of ˙OH was significantly higher than in the other treatment groups. The control group, shear crushed, and airflow comminution bran exhibited no significant differences in TFC, TPC, and oxidation resistance, except for the ability to remove ˙OH. TBB powder obtained via superfine grinding displayed superior taste and functional characteristics, providing a theoretical reference for the processing of this bran.

Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

The bioaccessible angiotensin converting enzyme (ACE) inhibitory activity of biscuits formulated from roasted common buckwheat flour after fermentation by select bacteria was studied. The same content of total phenolic compounds was found in fermented flour and in biscuits obtained from them. Generally, fermentation of flour did not changes the ACE inhibitory activity, whereas baking process significantly increased the ACE inhibitory activity of examined products. The potential bioaccessible ACE inhibitory activity from biscuits was very high. Phenolic acids such as protocatechuic, vanillic and syringic acids as well as flavonoids: kaempferol and epicatechin in the digested buckwheat biscuits have the highest impact on ACE inhibitory activity. A high significant correlations were found between IC50 and total phenolic compounds of fermented flours, biscuits before and after digestion. The data obtained in this study closely associates phenolic compounds with ACE inhibitory activity.

Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features

Increased consumer awareness of health and wellness has promoted a high demand for foods and beverages with functional and therapeutic properties. Cereals, apart from being important staple crops and primary sources of energy and nutrition, are replete with bioactive phytochemicals with health properties. Cereal grains contain a diverse range of bioactive phytochemicals including phenolic compounds, dietary fibers, carotenoids, tocols, phytosterols, γ-oryzanol, and phytic acid and therefore have great potential for processing into functional beverages. Although there are a variety of cereal grain-based beverages produced world-wide, very little scientific and technological attention has been paid to them. In this review, we have discussed cereal grain-based functional beverages based on 3 main categories: cereal grain-based milk alternatives, roasted cereal grain teas, fermented nonalcoholic cereal grain beverages. The processing techniques, health properties and product features of these beverages are elaborated, and the challenges and future perspectives are proposed. As the food market becomes increasingly diverse, cereal grain-based beverages could be a promising new category of health functional beverages in our daily life.

Healthy eating recommendations: good for reducing dietary contribution to the body's advanced glycation/lipoxidation end products pool?

The present review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body's advanced glycation/lipoxidation end products (AGE/ALE) pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhibitors of the Maillard reaction, and foods prepared by steaming and poaching as culinary techniques is recommended. Intake of supplements and novel foods with low sugars, low fats, enriched in bioactive compounds from food and waste able to modulate carbohydrate metabolism and reduce body's AGE/ALE pool is also recommended. In conclusion, the recommendations made for healthy eating by the Spanish Society of Community Nutrition (SENC) and Harvard University seem to be adequate to reduce dietary AGE/ALE, the body's AGE/ALE pool and to achieve sustainable nutrition and health.

Nutraceutical crop buckwheat: a concealed wealth in the lap of Himalayas

Buckwheat is a crop that has gained considerable interest worldwide due to its nutritional, economical, and pharmaceutical values. To ensure food and nutritional security in a scenario of global climate change, this pseudocereal is a competent alternative to staple crops. With rising knowledge regarding the nutraceutical potential, the popularity of this species is expected to increase further in coming years. The main bioactive component of this species is rutin that has been proven to have a wide range of health-promoting benefits. Due to breeding constraints, asynchronous maturity, seed shattering, and restricted distribution, this species holds the status of an underutilized or neglected crop in many parts of the world. In the North-western Himalayan zone, it is an integral part of local dietary intake and is grown as a second crop after harvesting barley and peas. Fagopyrum esculentum and F. tataricum are the species of buckwheat cultivated in the North-western Himalayas. However, more studies in the direction of conservation, utilization, and genetic amelioration of plant genetic resources are needed to sustain food security in Southeast Asia. The present review paper accentuates the multicore potential of buckwheat besides highlighting the commercial and pharmaceutical perspective. This article also focuses on the conservation and sustainable utilization of Himalayan gene pools, desirable agronomic traits, and genetic diversity besides focusing on the biochemical and molecular response of Fagopyrum to biotic and abiotic stress including modulation of the rutin content. The role of biotechnological interventions and future prospects are also summarized.

Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity

In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infusion was investigated. In total, 103 aroma components were isolated and identified from all samples. Tartary buckwheat rose tea (TBR) contained 57 aroma components and tartary buckwheat jasmine tea (TBJ) had 53, both of which were higher than those in others. In addition, the total flavonoid content (TFC) and the total phenolic content (TPC) of scented tartary buckwheat tea were much higher than those of TBH. After the tartary buckwheat tea (TBT) was soaked in hot water twice, the antioxidant activity of all samples decreased, and the antioxidant activity of TBR and TBJ infusions was more stable than those of others. Further, the antioxidant activity of the first tea infusion (FTI) of the TBT was higher than that of the second tea infusion (STI). Overall, considering the diverse aroma compounds of scented tartary buckwheat tea and higher antioxidant activity of tea infusions, the combination of scented tea and tartary buckwheat is a feasible approach to develop tartary buckwheat scented tea.

Hydrothermal Degradation of Rutin: Identification of Degradation Products and Kinetics Study

The model glycoside compound quercetin-3-O-rutinoside (rutin) was subjected to subcritical water within the temperature range of 120-220 °C, and the hydrothermal degradation products were analyzed. Two kinetic models describing the degradation of this compound in two different atmospheres (N₂ and CO₂), used for pressure establishment in the reactor, have been developed and compared. Reaction was considered a successive one with three irreversible steps. We confirmed that rutin degradation to quercetin follows first-order kinetics. At higher temperatures quercetin is further degraded in two degradation steps. Formations of 3,4-dihydroxybenzoic acid and catechol were described with the zero-order kinetic models. Reaction rate constants for hydrolysis of glycoside to aglycone in a CO₂ atmosphere are higher compared to those in a N₂ atmosphere, whereas at higher temperatures reaction rate constants for further two successive reactions of aglycone degradation are slightly lower in the presence of CO₂. The difference in reaction activation energies is practically negligible for both gases. Furthermore, degradation products of sugar moieties, that is, 5-hydroxymethylfurfural and 5-methylfurfural, were also detected and analyzed.

Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage

Coffee cherry pulp is a by-product obtained during coffee production. Coffee cherry pulp contains considerable amounts of phenolic compounds and caffeine. An attempt to produce Cascara, a refreshing beverage, has been made. Six dried coffee pulp samples and a beverage called Cascara produced in Switzerland out of one of those samples were investigated. Aqueous extraction of coffee pulps revealed a content of total polyphenols between 4.9 and 9.2mg gallic acid equivalents (GAE)/gDM. The antioxidant capacity was between 51 and 92μmol Trolox equivalents (TE)/gDM as measured by the assay with ABTS radical. Bourbon variety from Congo and maragogype variety showed highest caffeine contents with 6.5 and 6.8mg/gDM. In all samples chlorogenic acid, protocatechuic acid, gallic acid and rutin were present. The beverage Cascara contained 226mg/L of caffeine and 283mgGAE/L of total polyphenols whereas antioxidant capacity amounted to 8.9mmol TE/L.

Greenly synthesized graphene with l-glutathione-modified electrode and its application towards determination of rutin

A simple, environmentally friendly and cost-effective approach for preparation of water-soluble functional graphene was proposed for constructing a voltammetric sensor platform.