Nutritional Content, Phytochemical Profiling, and Physical Properties of Buckwheat (Fagopyrum esculentum) Seeds for Promotion of Dietary and Food Ingredient Biodiversity

GM crops Pub Date : 2022-08-29 DOI:10.3390/crops2030021
Madalina Neacsu, Shirley De Lima Sampaio, H. Hayes, G. Duncan, N. Vaughan, W. Russell, Vassilios Raikos
{"title":"Nutritional Content, Phytochemical Profiling, and Physical Properties of Buckwheat (Fagopyrum esculentum) Seeds for Promotion of Dietary and Food Ingredient Biodiversity","authors":"Madalina Neacsu, Shirley De Lima Sampaio, H. Hayes, G. Duncan, N. Vaughan, W. Russell, Vassilios Raikos","doi":"10.3390/crops2030021","DOIUrl":null,"url":null,"abstract":"The adoption of food crops as a source of dietary macro- and micro-nutrients is a sustainable way to promote diet biodiversity and health while being respectful to the environment. The aim of this work was to comprehensively characterize the nutrient and phytochemical content of buckwheat seeds (Fagopyrum esculentum) and assess their physical properties for the evaluation of their suitability as food ingredients. The buckwheat samples were found to be complete sources of amino acids (UPLC-TUV analysis), with a protein content between 11.71 ± 0.40% and 14.13 ± 0.50% (Vario Max CN analysis), and a source of insoluble fiber with 11.05 ± 0.25 %, in the UK hulled samples (GC analysis). The buckwheat samples were rich in phosphorus, manganese, molybdenum, zinc, magnesium, and selenium (ICP-MS analysis). A total of 196 plant metabolites were detected using HPLC and LCMS analysis, with anthocyanidins (pelargonidin and cyanidin) being the most abundant phenolic molecules that were measured in all the buckwheat samples. Removing the hull was beneficial for increasing the powder bulk density, whereas the hulled buckwheat samples were more easily rehydrated. The implementation of buckwheat as a staple food crop has enormous potential for the food industry, human nutrition, and diet diversification and could contribute towards meeting the daily recommendation for dietary fiber, essential amino acids, and minerals in Western-style diet countries such as the UK.","PeriodicalId":89376,"journal":{"name":"GM crops","volume":"76 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"GM crops","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/crops2030021","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1

Abstract

The adoption of food crops as a source of dietary macro- and micro-nutrients is a sustainable way to promote diet biodiversity and health while being respectful to the environment. The aim of this work was to comprehensively characterize the nutrient and phytochemical content of buckwheat seeds (Fagopyrum esculentum) and assess their physical properties for the evaluation of their suitability as food ingredients. The buckwheat samples were found to be complete sources of amino acids (UPLC-TUV analysis), with a protein content between 11.71 ± 0.40% and 14.13 ± 0.50% (Vario Max CN analysis), and a source of insoluble fiber with 11.05 ± 0.25 %, in the UK hulled samples (GC analysis). The buckwheat samples were rich in phosphorus, manganese, molybdenum, zinc, magnesium, and selenium (ICP-MS analysis). A total of 196 plant metabolites were detected using HPLC and LCMS analysis, with anthocyanidins (pelargonidin and cyanidin) being the most abundant phenolic molecules that were measured in all the buckwheat samples. Removing the hull was beneficial for increasing the powder bulk density, whereas the hulled buckwheat samples were more easily rehydrated. The implementation of buckwheat as a staple food crop has enormous potential for the food industry, human nutrition, and diet diversification and could contribute towards meeting the daily recommendation for dietary fiber, essential amino acids, and minerals in Western-style diet countries such as the UK.
荞麦(Fagopyrum esculentum)种子的营养成分、植物化学分析和物理特性对促进膳食和食品成分多样性的影响
采用粮食作物作为膳食宏量和微量营养素的来源,是在尊重环境的同时促进饮食生物多样性和健康的可持续方式。本文旨在全面表征荞麦种子(Fagopyrum esculentum)的营养成分和植物化学成分,并评估其物理性质,以评价其作为食品配料的适用性。UPLC-TUV分析表明,荞麦样品的氨基酸含量在11.71±0.40% ~ 14.13±0.50%之间(Vario Max CN分析),不溶性纤维含量在11.05±0.25%之间(GC分析)。样品中含有丰富的磷、锰、钼、锌、镁和硒(ICP-MS分析)。通过HPLC和LCMS分析共检测到196种植物代谢物,其中花青素(pelargonidin和cyanidin)是所有荞麦样品中含量最多的酚类分子。去壳有利于提高粉末的容重,去壳后的荞麦样品更容易再水化。将荞麦作为主要粮食作物,在食品工业、人类营养和饮食多样化方面具有巨大的潜力,并有助于满足英国等西方饮食国家每日推荐的膳食纤维、必需氨基酸和矿物质。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信