Abstract
This study investigated the effects of initial temperature treatments of gluten-free doughs made from Tartary buckwheat flour, and time of methanol extraction from the cooked doughs of neochlorogenic acid, an important polyphenol metabolite. The doughs were hydrothermally treated from 25 °C to 95 °C, cooked at 95 °C for 20 min, and extracted using 80% aqueous methanol at the room temperature for 20 min, 2 h, and 8 h. For the control, nonhydrothermally treated Tartary buckwheat flour samples, the extractable neochlorogenic acid was similar for these extraction times. For the cooked dough samples, the hydrothermal treatments were important in terms of extractability of neochlorogenic acid. The extractable neochlorogenic acid was higher for the control samples in comparison to the hydrothermally treated and cooked dough samples. Among these hydrothermally treated dough samples, the high extractable neochlorogenic acid concentrations were maintained for temperatures of at least 80 °C. These high-temperature initial treatments during dough preparation appear to prevent degradation of the neochlorogenic acid in Tartary buckwheat flour. During hydrothermal treatment, neochlorogenic acid is bound to grain structures in such a way that prolonged extraction time is needed to extract it.
Highlights
Due to important effects on human health, Tartary buckwheat (Fagopyrum tataricum) is recently widespread in the preparation of various gluten-free foods [1]
Buckwheat flour samples and following the cooking (95 °C, 20 min) ofin the hydrothermally treated all of the extractable neochlorogenic acid was extracted within the first min, which remained similar
In nonhydrothermally treated Tartary buckwheat flour samples, extraction of neochlorogenic acid with 80% aqueous methanol was complete within 20 min of extraction
Summary
Due to important effects on human health, Tartary buckwheat (Fagopyrum tataricum) is recently widespread in the preparation of various gluten-free foods [1]. It is cultivated or was recently cultivated in the mountains of south-west China, and in Nepal, northern India, Bhutan, Luxemburg, Slovenia, Italy, Sweden, and Bosnia and Herzegovina [2,3,4]. In the study by Dziedzic et al [6], they found out that in Tartary buckwheat, among the investigated polyphenolic substances the contents of rutin and chlorogenic acid were the highest. Other polyphenolic substances, determined in Tartary buckwheat were: 2,6-dihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, 3,5-dihydroxybenzoic acid, 4-hydrobenzoic acid, caffeic acid, catechin, chlorogenic acid, fagopyrin, ferulic acid, myricetin, gallic acid, isovanilic acid, isovitexin, kaempferol, luteolin, p-coumaric acid, Agriculture 2020, 10, 601; doi:10.3390/agriculture10120601 www.mdpi.com/journal/agriculture
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