Abstract
The aim of this study was to provide information on the phenolic and sugar profiles of different parts of the buckwheat plant, which can define that buckwheat is a functional food, with a high nutritional value and very useful for human health. Therefore, the extracts of buckwheat leaf, stem, and flower, as well as buckwheat grain were analysed for the content of polyphenol and antioxidant tests. The identification of a notable number of phenolic compounds and quantification of sugars in different parts of buckwheat indicates that buckwheat is a highly valuable plant. A total of 60 phenolic compounds were identified (18 cinnamic acid derivatives, 14 flavonols, 13 flavan-3-ols (including proanthocyanidins), 10 hydroxybenzoic acid derivatives, and 5 flavones) using ultra-high-performance liquid chromatography (UHPLC), coupled with a hybrid mass spectrometer which combines the Linear Trap Quadrupole (LTQ) and OrbiTrap mass analyzer. The highest number of phenolic compounds was found in the analysed buckwheat flower sample, and then in the leaf, followed by the grain and the stem. In addition, the sugar profile of buckwheat leaf, stem, flower and grain, as well as the buckwheat pollen and the nectar was analysed. Hence, 16 sugars and 5 sugar alcohols were detected by the high-performance anion exchange chromatography (HPAEC) with a pulsed amperometric detector (PAD). Sucrose was found in a significant amount with the highest content in buckwheat leaf. Trisaccharides had similar accumulation in the sample extracts, while disaccharides dominated in buckwheat leaf, followed by nectar and pollen. The sugar alcohols showed the highest content in buckwheat grain, where erythritol was predominant. The obtained results show that buckwheat is very rich in phenolic compounds and sugars. In addition to grain, the other parts of the buckwheat plant can be used as a very good source of different classes of phenolic compounds. This study provides useful information on the distribution of phytochemicals in different parts of the buckwheat plant, which contribute to the maintaining of the status of buckwheat as a functional food.
Highlights
Buckwheat (Fagopyrum esculentum Moench) belongs to the pseudo-cereals and as such it is recognized as a food with high nutritional and nutraceutical value.[1]
Monosaccharides were classi ed as dominant in the analysed buckwheat sample extracts, starting from stem, and followed by grain, ower and leaf (Table 1). This was in the line with the observations of other authors,[6] who reported the accumulation of low sugars in the stem before anthesis
The present study provides the insights into the content of the primary and secondary metabolic compounds in buckwheat plant variety ‘Novosadska’
Summary
Buckwheat (Fagopyrum esculentum Moench) belongs to the pseudo-cereals and as such it is recognized as a food with high nutritional and nutraceutical value.[1] It does not contain gluten, which is one of its health-supporting properties that further contribute to its use in a diet.[2] Due to its use, similar food preparation and conditions of growing, buckwheat is very close to the cereals. Buckwheat, as well as other pseudocereals, is closer to the fruits and vegetables due to the content of compositions of polysaccharides.[3] Buckwheat has a high content of vitamins thiamin and ribo avin, well-balanced proteins, phenolic compounds, soluble carbohydrates and dietary bre.[3]. The impact on sugars' synthesis and their ratio through the plant is dependent on the 25816 | RSC Adv., 2021, 11, 25816–25829
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