Content of Phytosterols in Raw and Roasted Buckwheat Groats and By-Products

被引：7

作者：

Dziedzic, Krzysztof ^{[1
,2
]}

Gorecka, Danuta ^{[3
]}

Marques, Aurelie ^{[4
]}

Rudzinska, Magdalena ^{[5
]}

Podolska, Grazyna ^{[6
]}

机构：

[1] Poznan Univ Med Sci, Dept Pediat Gastroenterol & Metab Dis, Szpitalna 27-33, PL-60572 Poznan, Poland

[2] State Univ Appl Sci, Fac Phys Educ, Konin, Poland

[3] Poznan Univ Life Sci, Dept Food Serv & Catering, Poznan, Poland

[4] Polytech Inst Castelo Branco, Coll Agr, Castelo Branco, Portugal

[5] Poznan Univ Life Sci, Inst Food Technol, Poznan, Poland

[6] State Res Inst, Inst Soil Sci & Plant Cultivat, Pulawy, Poland

来源：

CZECH JOURNAL OF FOOD SCIENCES | 2015年 / 33卷 / 05期

关键词：

Fagopyrum esculentum; grains; by-products; hull; roasting; technological process; DIETARY FIBER; TARTARY BUCKWHEAT; BETA-SITOSTEROL; OIL; COMPONENTS; FLOUR; WATER; BRAN; STABILIZATION; ANTIOXIDANTS;

D O I：

10.17221/121/2015-CJFS

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We determined the content of phytosterols in buckwheat products. Additionally, the influence of technological processing applied during buckwheat groats production on the content of some phytosterols was investigated. The highest level of phytosterols was observed in lipids extracted from roasted buckwheat hulls and raw buckwheat hulls (51.7 mg/g of lipids and 40.9 mg/g of lipids, respectively). Sitosterol and campesterol were found in the largest quantities in each sample. Technological process affected the total content of phytosterols. An increase of phytosterol content in buckwheat grains (by 107.5%) was observed, while a reduction in phytosterol content in buckwheat groats (by 75.5%) was noted.

引用

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页码：424 / 430

页数：7

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