Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Comparisons of Lipid, Fatty Acids and Tocopherols of Different Buckwheat Species

Kim, Sun-Lim;Kim, Sung-Kook;Park, Cheol-Ho

  • Published : 20020800
⟨ Previous Next ⟩

Abstract

This study was carried out to test lipid, fatty acid, and tocopherol $(\alpha-,\;\gamma-,\;and\;\delta-tocopherols)$ contents of common buckwheat (F. esculentum), tatary buckwheat (F. tataricum), and interspecific hybrid (F. esculentum${\times}$F. homotropicum). The weights of 1,000 grains ranged from 16.8 to 33.3 g with Suwon 12, a tetraploid, being heavier than other varieties. The lipid contents ranged from 2.1 to 3.2% with that of tatary buckwheat (F. tataricum) being higher than other species. Linoleic (18:2) acid was found to be the major fatty acid in buckwheat lipids, comprising over 43.2% of total fatty acids. Composition rates of oleic (18:1) and linolenic (18:3) acids were 18.4 and 4.3%, respectively. Total tocopherol concentration of buckwheat grains ranged from 14.3 to 21.7 ppm, and $\gamma-tocopherol$ was found to be the major tocopherol. Tocopherol concentrations of buckwheat grains were high in the order of $(\gamma\;>\;\alpha\;>\;\delta-tocopherols)$, and the total tocopherol concentration of tatary buckwheat was higher than other species.

Keywords

References

  1. Advances in Cereal Science and Technology v.V Buckwheat : Description, breeding, production, and utilization Marshall, H.G.;Pomeranz, Y.;Pomeranz, Y.(ed.)
  2. Fagopyrum. v.18 Phylogenetic analysis of the Fagopyrum (Polygonaceae), including the Nepali species F. megocarpum, based on nucleotide sequence of the rbcL-accD region in chloroplast DNA Ohsako, T.;Fukuoka, S.;Bimb, H.P.;Baniya, B.K.;Yasui, Y.;Ohnishi, O.
  3. Fagopyrum. v.18 Cultivated and wild buckwheat species in eastern Tibet Ohnishi, O.;Konish, T.
  4. Sov. Gent. v.16 Expression of self-incompatibility in monomorphic and dimorphic buckwheat populations Anokhina, T.A.
  5. Fagopyrum esculentum Moench (Buckwheat) : in vitro culture and the production of rutin;Biotechnology in Agriculture and Forestry 24 Bowen, I.H.;Cubbin, I.J.;Bajaj, Y.P.S.(ed.)
  6. Critical Reviews in Food Science and Nutrition v.19 no.3 Buckwheat: Structure, composition, and utilization Pomeranz, Y. https://doi.org/10.1080/10408398309527376
  7. Journal of the American Oil Chemists Society v.48 no.11 Fatty acid composition of buckwheat seed Dorrell, D.G. https://doi.org/10.1007/BF02638522
  8. Cereal Chem. v.65 Lipid content and fatty acid composition of buckwheat seed Mazza, G.
  9. Food chemistry;Lipids Fennema;Wassef, W.N.(ed.)
  10. Food Sci. Biotechnol. v.10 Regulation of apoptotic cell death in U937 leukemia cells by fatty acids Kim, J.H.;Kho, Y.H.;Lee, H.J.;Kim, M.H.;Lee, S.M.;Lee, C.H.
  11. Journal of Food Science v.61 no.6 Bioavailability for rats of vitamin E from fortified breakfast cereals Mitchell, G.Y.;Grundel, E.;Jenkins, M.Y. https://doi.org/10.1111/j.1365-2621.1996.tb10974.x
  12. Crop Sci. v.41 Vitamin E concentration in upland cotton seeds Smith, C.W.;Creelman, R.A. https://doi.org/10.2135/cropsci2001.412577x
  13. Res. Comm. Mol. Patho. Pharmaco. v.100 Dietary iron elevates LDL-cholesterol and decreases plasma antioxidant levels : Influence of antioxidants Pool, G.F.;Jaarsveld, V.H.
  14. New England Journal of Medicine v.328 no.20 Vitamin E consumption and the risk of coronary heart disease in women Stampfer, M.J.;Hennekens, C.H.;Manson, J.E. https://doi.org/10.1056/NEJM199305203282003
  15. Analytical Biochemistry v.211 no.1 One-step lipid extraction and fatty acid methyl ester preparation from fresh plant tissues Rafael, G.;Mancha, M. https://doi.org/10.1006/abio.1993.1244
  16. Journal of Chromatography A v.881 no.1-2 Rapid determination of vitamin E in vegetable oils by reversed-phase high-performance liquid chromatography Gimeno, E.A.;Castellote, I.;Lamuela-Raventos, R.M.;Torre, M.C. de la;Lopez-Sabater, M.C. https://doi.org/10.1016/S0021-9673(00)00219-3
  17. Journal of Chromatography A v.881 no.1-2 Normal-phase high-performance liquid chromatography of tocopherols and tocotrienols. Comparison of different chromatographic columns Kamal-Eldin, A.;Gorgen, S.;Pettersson, J.;Lampi. A.M. https://doi.org/10.1016/S0021-9673(99)01346-1
  18. Proceedings of the 5th International Symposium on Buckwheat The niacin ancl tocopherol contents in buckwheat in China Ming, L.;Shaohua, Z.;Mingyoung, F.;Shenging, C.
  19. Varietal difference of the content of vitamin E homologues in buckwheat;Current Advances in Buckwheat Research Yutaka, H.
  20. Journal of Food Science v.38 no.3 Vitamin E content of selected baby foods Davis, K.C. https://doi.org/10.1111/j.1365-2621.1973.tb01449.x
  21. Lipids v.31 no.7 The chemistry and antioxidant properties of tocopherols and tocotrienols Kamal-Eldin, A.;Appelqvist, L.A. https://doi.org/10.1007/BF02522884