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Open AccessArticle

Use of Sieving As a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study

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Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain
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Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
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Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
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Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
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Dipartimento Agricoltura, Ambiente e Alimenti, Università del Molise, via De Sanctis s/n, I-86100 Campobasso, Italy
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Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, via Quinto Bucci 336, 47521 Cesena, Italy
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(12), 583; https://doi.org/10.3390/antiox8120583
Received: 23 October 2019 / Revised: 18 November 2019 / Accepted: 20 November 2019 / Published: 25 November 2019
(This article belongs to the Special Issue Dietary Antioxidants in Mediterranean Diet)
Fractionation processes based on physical separation are a good strategy to produce enriched cereal flours. Therefore, the aim of this work is to evaluate the suitability of sieving of buckwheat flours to produce protein and phenolic (especially rutin) enriched fractions. Because of that, dehulled whole buckwheat flour (GSTQ) was sieved obtaining fractions with a particle size of 215 µm, 160 µm, 85 µm, and 45 µm (GS215, GS160, GS85, and GS45). For that purpose, the determination of protein, ash, and total starch content and free and bound phenolic compounds was carried out. The highest content of total phenolic compounds was obtained in GS215 (3118.84 mg Kg−1 d.w.), followed by GS160 (2499.11 mg Kg−1 d.w.), GS85 (989.46 mg Kg−1 d.w.), GSTQ (983.15 mg Kg−1 d.w.), and GS45 (481.31 mg Kg−1 d.w.). Therefore, the phenolic content decreased with the particle size decrease from 215 µm to 45 µm. Besides, there were no significant differences between the total phenolic content in GS85 and GSTQ. The fraction with 215 µm reported the highest protein and mineral salt content and presented rutin amounts four times higher than GSTQ.
Keywords: common buckwheat; free and bound phenolic compounds; HPLC-MS; sieving; proteins; starch common buckwheat; free and bound phenolic compounds; HPLC-MS; sieving; proteins; starch
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MDPI and ACS Style

Martín-García, B.; Pasini, F.; Verardo, V.; Gómez-Caravaca, A.M.; Marconi, E.; Caboni, M.F. Use of Sieving As a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study. Antioxidants 2019, 8, 583.

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