Phenolic composition, antioxidant activity and health benefits of Tartary (Fagopyrum tataricum Gaerth) and common (F. esculentum Moench) buckwheat grains: A review

Food chemistry advances Pub Date : 2024-09-24 DOI:10.1016/j.focha.2024.100820

Balwinder Singh , Somna Oberoi , Amritpal Kaur

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引用次数: 0

Abstract

Buckwheat (BW) grains are excellent suppliers of polyphenols with important health promoting qualities. The phenolic acids (protocatechuic, p-hydroxybenzoic, gallic, p-coumaric, chlorogenic, syringic, ferulic, vanillic and caffeic acids), flavonoids (rutin, quercetin, kaempferol, vitexin) and anthocyanins have been identified as phenolic compounds from common BW (CBW) and Tartary BW (TBW) grains. The outer hull and bran section of BW contains majority of these compounds. The amount of flavonoids (rutin and quercetin) and antioxidant activity were higher for all fractions of TBW than the CBW grains. This review consolidates and critically evaluates the current knowledge on the phenolic composition in BW grains, effect of different processing methods on phenolic composition and discussion of antioxidant activity and therapeutic benefits of BW grains. By comparing CBW and TBW, the review provides valuable insights into how their distinct phenolic profiles contribute to their bioactivities, such as anti-inflammatory, anti-diabetic, anti-cancer, and cardiovascular protective effects. Furthermore, the review highlights the impact of various processing methods on these bioactive compounds, thus offers guidance to food processing industries in optimizing the nutritional and therapeutic value of BW-based products. This review is essential for food scientists, nutritionists, and health professionals aiming to develop and promote BW-enriched functional foods.

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鞑靼荞麦（Fagopyrum tataricum Gaerth）和普通荞麦（F. esculentum Moench）的酚类成分、抗氧化活性和健康益处：综述

荞麦（BW）谷物是多酚类物质的极佳来源，具有促进健康的重要品质。酚酸（原儿茶酸、对羟基苯甲酸、没食子酸、对香豆素、绿原酸、丁香酸、阿魏酸、香草酸和咖啡酸）、类黄酮（芦丁、槲皮素、山柰酚、牡荆素）和花青素已被确定为普通荞麦（CBW）和鞑靼荞麦（TBW）谷物中的酚类化合物。谷物外皮和麸皮部分含有大部分此类化合物。TBW 谷物所有部分的类黄酮（芦丁和槲皮素）含量和抗氧化活性均高于 CBW 谷物。本综述综合并批判性地评估了目前有关 BW 谷物中酚类成分的知识、不同加工方法对酚类成分的影响，并讨论了 BW 谷物的抗氧化活性和治疗功效。通过比较 CBW 和 TBW，该综述提供了宝贵的见解，让人们了解它们各自不同的酚类成分是如何促进其生物活性的，如抗炎、抗糖尿病、抗癌和心血管保护作用。此外，这篇综述还强调了各种加工方法对这些生物活性化合物的影响，从而为食品加工业优化基于 BW 的产品的营养和治疗价值提供了指导。这篇综述对于旨在开发和推广富含 BW 的功能食品的食品科学家、营养学家和保健专业人士来说至关重要。

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