Bioactive Compounds in Different Buckwheat Species.

Grażyna Podolska,Elżbieta Gujska,Edyta Aleksandrowicz,Joanna Klepacka

doi:10.3390/plants10050961

Abstract

The accumulation of valuable nutrients in cereal grains depends on a number of factors, including species, cultivars, and environment conditions. The aim of this study was to compare protein, some polyphenols and rutin content, as well as mineral composition in Fagopyrum tataricum and Fagopyrum esculentum genotypes growing in Polish conditions. A field experiment was conducted on pseudopodsolic soil in 2017–2018 at the Experimental Station in Osiny (51°35′, 21°55′), following randomized complete block method with three replications. Two cultivars of Fagophyrum esculentum (Kora and Panda), two cultivars of Fagopyrum tataricum (LIT1 and 63181) and two forms of Fagopyrum esculentum (Red Corolla and Green Corolla) were used in this experiment. We found differences in the tested compounds (protein, phenolic acids, rutin, and mineral composition) between cultivars and genotypes. Total phenolic acid and rutin contents were higher in the Fagopyrum tataricum compared to Fagopyrum esculentum. Ferulic and coumaric acids were prominent in the Kora and Panda cultivars, however vanillic and syringic acids accumulated more in Green Corolla and Red Corolla. The common buckwheat seeds contained more Cu, Mn, and Mg and less Ca than tartary buckwheat. Moreover Fagopytum esculentum genotype contains more protein compared to Fagopyrum tataricum.

Highlights

Common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) belong to the genus Fagopyrum of the family Polygonaceae, and they are among the main buckwheat species cultivated worldwide [1]
The highest amount of phenolic acid was found in tartary buckwheat, follow by Red Corolla, Green Corolla, Panda, and Kora cv
Total phenolic acid and rutin content were both prominent in the tartary buckwheat cultivars

Summary

Introduction

Common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) belong to the genus Fagopyrum of the family Polygonaceae, and they are among the main buckwheat species cultivated worldwide [1]. Common buckwheat is grown mainly in Europe (Russian Federation, Ukraine, Poland) [2,3]. Since common and tartary buckwheat have been grown across Europe, including the countries of Russia, Ukraine, Tajikistan, Kazakhstan, Lithuania, Estonia, Belarus, Moldova, Poland, Yugoslavia, Croatia, Slovenia, Austria, France, and Italy. In Poland, tartary buckwheat occurs only as a weed, contaminating the common buckwheat fields. It seems, this might soon change, as in recent years interest in alternative food sources is growing and tartary buckwheat has been included in the search for novel valuable food for human consumption [5]. Impressed by its high nutritional value, researchers have been promoting the revival of this species as a “functional food.” The beneficial effects of buckwheat result from its high levels of polyphenol compounds

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