Contribution to the study of rutin stability in the achenes of Tartary buckwheat (Fagopyrum tataricum)

•Rutin degradation takes place in 50% methanol.•Rutin degradation in seeds continued after treatment at 140 °C or lyophilisation.•Tartary buckwheat seeds deglycosylated most of kaempferol-3-O-rutinoside during 3 h. Tartary buckwheat achenes are rich in rutin. However, its utilisation as a food is lo...

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Bibliographic Details
Published in:Food chemistry 2018-08, Vol.258, p.314-320
Main Authors: Kalinová, Jana Pexová, Vrchotová, Naděžda, Tříska, Jan
Format: Article
Language:English
Subjects:
Chemical Fractionation
Chromatography, High Pressure Liquid
Fagopyrum - chemistry
Flavonoids - chemistry
Flavonoids - metabolism
Freeze Drying
Glucosides - metabolism
Glycosylation
Hexane
Kaempferols - metabolism
Lyophilisation
Methanol
Quercetin
Quercetin - analysis
Quercetin - metabolism
Rutin - analysis
Rutin - chemistry
Rutin - metabolism
Rutin-degrading enzyme
Seeds - chemistry
Stilbenes - metabolism
Temperature
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Summary:•Rutin degradation takes place in 50% methanol.•Rutin degradation in seeds continued after treatment at 140 °C or lyophilisation.•Tartary buckwheat seeds deglycosylated most of kaempferol-3-O-rutinoside during 3 h. Tartary buckwheat achenes are rich in rutin. However, its utilisation as a food is low due to the bitter taste of the products because of the transformation of rutin to quercetin. The aim of this study was to determine the stability of rutin and selected flavonoids, which are influenced by the different sample preparations exposing the achenes to higher temperatures (60 °C, 100 °C, and 140 °C), and also to determine the specificity of the rutin degrading enzymes in Tartary buckwheat. The achenes were directly extracted with methanol pre-extracted with hexane, or lyophilised before extraction. The rutin and quercetin contents were determined by HPLC. The rutin-degrading enzymes in Tartary buckwheat achenes were not inactivated after a heat treatment up to 140 °C acting on them for three hours; neither to lyophilisation nor pre-extraction with hexane. The rutin-degrading enzymes probably caused the deglycosylation of kaempferol-3-O-rutinoside, kaempferol-3-O-β-d-glucoside and piceid. Rutin-degrading enzymes were inactivated with 100% methanol.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.03.090