BazEkon - Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie

BazEkon home page

Meny główne

Autor
Harasym Joanna (Uniwersytet Ekonomiczny we Wrocławiu)
Tytuł
Gryka jako źródło substancji organicznych i związków mineralnych
Buckwheat as the Source of Organic Compounds and Minerals
Źródło
Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu. Nauki Inżynierskie i Technologie (1), 2009, nr 57, s. 159-169, bibliogr. 52 poz.
Słowa kluczowe
Chemia organiczna, Zboża, Surowce mineralne
Organic chemistry, Corn, Mineral resources
Uwagi
streszcz., summ.
Abstrakt
Rośliny zbożowe zawierają w swym składzie specyficzne substancje o olbrzymim znaczeniu w profilaktyce niektórych chorób. Wśród ogólnie znanych zbóż, jak pszenica, żyto czy ryż, znajduje się również stosunkowo mało powszechna, a niewątpliwie niedoceniana gryka. Opracowanie stanowi próbę podsumowania wiadomości o specyfice składu tego zboża i opisuje stan wiedzy dotyczący zawartości sacharydów, białek, lipidów, witamin, steroli, lignanów, związków przeciwutleniających, mineralnych i aromatycznych w gryce.(abstrakt oryginalny)

Cereals contain specific substances which have huge effects in prevention of some diseases. Among well-known cereals such as wheat, rye or rice there is also unpopular and undoubtedly underestimated buckwheat. This review is an attempt to sum up the knowledge about specific content of carbohydrates, proteins, lipids, vitamins, sterols, lignans and antioxidant, mineral and aromatic compounds in buckwheat.(original abstract)
Dostępne w
Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie
Biblioteka Główna Uniwersytetu Ekonomicznego w Poznaniu
Biblioteka Główna Uniwersytetu Ekonomicznego we Wrocławiu
Bibliografia
Pokaż
  1. Gąsiorowski H.. Gryka (cz. II. Charakterystyka ogólna. Przegl. Zboż.-Młyn. 2008. 7, 10.
  2. Tahir I., Farooq S., drain composition in some buckwheat cultivais (Fagopyrum Spp.) with particular reference to protein fractions, Plant Food Hum. Nutr. 1985,35, 153.
  3. BonafaCCÏa G., MarOCChini M., Kreft I.. Composition and technological properties of the flour and bran from common and lartary buckwheat, Food (hem. 2003, 80. 9.
  4. Krkoskowâ B.. Mrà/ovà 7... Prophylactic' component of buckwheat. Food Res. Int. 2005. 38. 561.
  5. Hromadkova Z., Fbringerova A., Ultrasonic extraction of plant materials investigation of hemi-cellulose release from buckwheat hulls. Ultrason. Sonochem. 2003, 10, 127.
  6. Gąsiorowski 11.. Gryka (cz. 2). Charakterystyka chemiczno-źywieniowa, Przegl. Zboż.-Młyn. 2008,8, 15.
  7. Steadman K.J., Burgoon M.S., Lewis B.A., Edwardson S.E., Obcndorf R.L.. Buckwheat milling fractions: description, macronutrient composition and dietary fibre. J. Cereal Sei.. 2001, 33. 271.
  8. Steadman K.J., Burgoon M.S., Lewis B.A., Fdwardson S.E., Obcndorf R.l... Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions. J. Sei. Food Agr. 2001, 81, 1094.
  9. I m J., Huff IFF.., Hsieh F, Effect of processing conditions on the physical and chemical properties of buckwheat grit cakes. J. Agr. Food Chem. 2003. 51. 659.
  10. Li S., Zhang Q.H.. Advances in development of functional foods from buckwheat, food Sei. Nutr. 2001,41(6), 451.
  11. Qian J.. Kuhn M., Physical properties of buckwheat starches from various origins. Starch Starke 1999,51,81.
  12. Christa K., Soral-Smictana M., Buckwheat grains and buckwheat products Nutritional and prophylactic value of their components a review. Czech J. Food Sci. 2008. 26(3), 153.
  13. Soral-Smictana M., Fornal L., Fornal J., Characteristics of buckwheat grain starch and the effect of hydrothermal processing upon its chemical composition, properties and structure, Starch/ Starke 1984, 36, 153.
  14. Acquistucci R., Fornal J., Italian buckwheat (Fagopyrum esculentum) starch: Physico-chemical and functional characterization and in vitro digestibility, "Nahrung" 1997, 41, 281.
  15. AACC Report: Definition of dietary fibre, Cereal Food World 2001, 46, 112.
  16. Lee S.C., Prosky L., DeVrics J.W., Determination of total soluble and insoluble dietary fibre in foods enzymatic - gravimetric method, MES-TRIS buffer: Collaborative study, J. AOAC Int. 1992, 75,395.
  17. Skrabanja V., Laerke H.N, Kreft I., Effect of hydrothermal processing of buckwheat (Fagopyrum esculentum Moench) groats on starch enzymatic availability in vitro and in vivo in rats, J. Cereal Sci. 1998, 28, 209.
  18. Steadman K.J., Burgoon M.S., Lewis B.A., Edwardson S.E., Obendorf R.L., Fagopyritols, D-chiro-inositol, and other soluble carbohydrates in buckwheat seed milling fractions, J. Agr. Food Chcm. 2000, 48, 2843.
  19. Horbowicz M., Brenac P., Obendorf R.L., Fagopirytol Bl, 0-a-D-Galactopyranosyl-(l->-2)-D-chiro-inositol, a galactosyl cyclitol in maturing buckwheat seeds associated with desiccation tolerance, "Planta" 1998,205, 1.
  20. Janet M., Horbowicz M., Obendorf R.L., Cyclitol galactosides in embryoes of buckwheat steam-leaf-seed explants fedD-chiro- inositol, myo-inositol or D-pinitol, Seed Sci. Res. 2005, 25, 329.
  21. Elpidina E.N., Dunaevsky Y.E., Bclozersky M.A., Protein bodies from buckwheat seed cotyledons: Isolation and characteristics, J. Exp. Bot. 1990, 41, 969.
  22. Radovic S.R., Maksimovic V.R., Varkonji-Gasic E.I., Characterization of buckwheat seed storage proteins, J. Agr. Food Chcm. 1996, 44, 972.
  23. Radovic S.R., Maksimovic V.R., Brkljacic M.J., Varkonji-Gasic E.I., Savic A.P., 2S Albumin from buckwheat (Fagopyrum esculentum Moench) seeds, J. Agr. Food Chcm. 1999, 47, 1467.
  24. Javornik B., Kreft I., Characterization of buckwheat protein, "Fagopyrum" 1984, 10, 51.
  25. Ikcda S., Asami Y., Mechanical characteristic of buckwheat noodles, "Fagopyrum" 2000, 17, 67.
  26. Kreft I., Skrabanja V., Ikeda S., Ikeda K., Bonafaccia G., Dietary value of buckwheat, Research Reports Biotechnical Faculty of University of Lubljana, 1996, 67, 73.
  27. Pomeranz Y., Robbins G.S., Amino acid composition of buckwheat, J. Agr. Food Chem. 1972, 20, 270.
  28. Aubrecht E., Biacs P.A., Characterization of buckwheat grain proteins and its products, Acta Aliment. 2001,30,71.
  29. Kayashita J., Shimaoka L, Nakajoh M., Yamazaki M., Kato N., Consumption of buckwheat protein lowers plasma cholesterol and raises faecal neutral sterols in cholesterol-fed rats because of its low digestibility, J. Nutr. 1997, 21, 1395.
  30. Horbowicz M., Obendorf R.L., Changes in sterols and fatly acids of buckwheat endosperm and embryo during seed development, J. of Agr. Food Chem. 1992, 40, 745.
  31. Mazza G., Lipid content and fatty acid composition of buckwheat seed, Cereal Chcm. 1988, 65, 122.
  32. Tanaka T., Hayashi Y, Takatsuto S., Sterol content determination in buckwheat, J. Oleo Sci. 2001, 50(3), 185.
  33. Fabjan N., Rhode J., Kosir I.J., Zhang Z., Kreft I., Tartary buckwheat (Fagopyrum tataricum) as source of dietary rutin and quercetin, J. Agr. Food Chem. 2003, 51, 6452.
  34. Schnyder G., Roffy M., Pin R., Flammcr Y, Lange H., Ebcrly F.R., Decreased rate of coronary restenosis after lowering of plasma homocysteine levels, New Engl. J. Med. 2001, 345, 1593.
  35. Thompson L.U., Robb P., Serraino M., Cheung F., Mammalian lignan production from various foods, Nutr. Cancer 1991, 16, 43.
  36. Rickard S.E., Thompson L.U., Urinary composition and postprandial blood changes in H-se-coisolariciresinol diglycoside metabolites in rats do not differ between accute and chronic SDG treatments, J. Nutr. 2000, 130, 2299.
  37. Thompson L.U., Seid! M.M., Rickard S.E., Orcheson L.J., Fong, H.H., Antitumorigenic effect of mammalian lignan precursor from flaxseed, Nutr. Cancer 1996, 26, 159.
  38. Nakatani N., Recent advances in study on natural antioxidants, J. of Jap. Soc. Food Sci. Technol. 1990, 37, 569.
  39. Watanabe M., Ohshita Y., Tsushida T., Antioxidant compounds from buckwheat (Fagopyrum esculentum Moench) hulls, J. Agr. Food Chem. 1997, 45, 1039.
  40. Dietrych-Szostak D., Oleszek W., Effect of processing on flavonoid content in buckwheat (Fagopyrum esculentum Moench) grain, J. Agr. Food Chem. 1999, 47(10), 4383.
  41. Sato H., Sakamura S., Isolation and identification of flavonoids from immature buckwheat seed (Fagopyrum esculentum Moench), Agr. Chem. Soc. Jap. 1975, 49, 53.
  42. Margna U.V., Margna E.R., Differential nature of quantitative shifts in flavonoid accumulation in buckwheat seedlings of different ages, Sov. Plant Physiol. 1982, 29, 223.
  43. Durkee A.B., Polyphenols of bran-aleurone fraction of buckwheat seed (Fagopyrum sagitatum Gilib), J. Agr. Food Chem. 1977, 25, 286.
  44. Przybylski R., Woodward L., Eskin N.A.M., Lamcolmson L.J., Mazza G., Effect o buckwheat storage and milling on aroma compounds, Curr. Adv. Buckwheat Res. 1995, 783.
  45. Kitabayashi H., Ujikara A., Hirose T., Minami M., On the genotypic differences for rutin content in tartary buckwheat Fagopyrum tataricum Gaertn., Breeding Sci. 1995, 45, 189.
  46. Krcft S., Knapp M., Kreft I., Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and determination of capillary electrophoresis, J. Agr. Food Chem. 1999, 41, 4649.
  47. Kawakami A., Inbe T., Kayahara H., Horii A., Preparation of enzymatic hydrolysates of buckwheat globulin and their angiotensin I converting enzyme inhibitory activities, w Advances in Buckwheat Research, red. T. Matano, A. Ujihara, Shinshu University Press, Ina, 1995, 927.
  48. Danila A.-M., Kotani A., Hakamata H., Kusu F., Determination of rutin, catechin, epicatechin and epicatechin gallate in buckwheat Fagopyrum esculentum Moench by micro-high-performance liquid chromatography with electrochemical detection, J. Agr. Food Chem. 2007, 55, 1139.
  49. Bonafaccia G., Gambclli L., Fabjan N., Kreft I., Trace elements in flour and bran from common and tartary buckwheat, Food Chem. 2003, 83, 1.
  50. Thompson L.U., Potential health benefits and problems associated with anlinutrients in foods, Food Res. Int. 1993, 26, 131.
  51. Ohinata H., Karasawa H., Kukurokouchi H.K., Influence of milling methods on buckwheat aroma, w: Proceeding of the 8lh International Symposium of Buckwheat, 694.
  52. Janes D., Kantar D., Kreft S., Prosen H., Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS, Food Chem. 2009, 112, 120.
Cytowane przez
Pokaż
ISSN
1899-3192
2080-5985
Język
pol
Udostępnij na Facebooku Udostępnij na Twitterze Udostępnij na Google+ Udostępnij na Pinterest Udostępnij na LinkedIn Wyślij znajomemu