Abstract
Contamination of rutinosidase is a major problem for rutin-rich food due to the hydrolysis of the functional compound rutin and generation of strong bitterness caused by the hydrolyzed moiety quercetin. This problem sometimes occurs between the trace and normal rutinosidase Tartary buckwheat varieties. Here, we developed a simple and rapid method for rutinosidase detection in ‘ripening seeds using UV light’ and in ‘dough using alum-flavonoid complexation’ from Tartary buckwheat (Fagopyrum tataricum Gaertn.). Normal rutinosidase seeds can be distinguished from trace-rutinosidase mature seeds and ripening young seeds using a rutin solution by comparing the muddiness, which corresponds to quercetin generation. In dough, we detected a threefold relative increase in rutinosidase activity corresponding to 1% contamination of normal rutinosidase flour with trace-rutinosidase flour within 65 min. These methods do not require expensive apparatuses and toxic chemicals and are therefore promising for detecting and preventing contamination by rutinosidase, e.g., in food processing factories.
Highlights
Tartary buckwheat is cultivated in mainly in China, Nepal, eastern Europe, and Japan
In the control, which contained only the rutinosidase reaction mixture, precipitation did not occur (Figure 2), which indicates that rutin itself does not precipitate under this condition
Flour milling companies, and farmers need to evaluate contamination of the normal rutinosidase variety with MK before shipment because a risk of contamination occurs during the sowing, harvesting and drying processes
Summary
Tartary buckwheat is cultivated in mainly in China, Nepal, eastern Europe, and Japan. Strong and long-term heat treatment is needed to inactivate rutinosidase, and this treatment leads to serious deterioration of taste, texture [20], color, and flavor as well as added costs Against this background, a new Tartary buckwheat variety, “Manten-Kirari” (MK), has been developed [18,19]. Toxic solvents, such as methanol and/or acetonitrile, are needed to analyze rutin using HPLC These materials are not suitable for handling in food processing factories in terms of safety. Against this background, we developed a simple detection method to evaluate the contamination rate using dough color with alum (potassium aluminum sulfate) solution. We described the detailed procedure and effectiveness of the methods
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