Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages.

Takahiro Noda,Koji Ishiguro,Tatsuro Suzuki,Toshikazu Morishita

doi:10.3390/plants10122662

Abstract

Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea. Samples (6 g) of roasted Tartary buckwheat bran and grain were rinsed with 300 mL of hot water (>95 °C) for 0.5 min. For the first infusion test, the tea infusion sample of roasted Tartary buckwheat bran contained a distinctly higher amount of rutin (389 mg/L) than that of the roasted Tartary buckwheat grain (68 mg/L). Overall, rutin was more effectively extracted from roasted Tartary buckwheat bran, as compared to roasted Tartary buckwheat grain.

Highlights

Tartary buckwheat (Fagopyrum tataricum Gaertn.) is a significant pseudo-cereal consumed in many countries, including India, Nepal, China, and Japan
Our of previous study reported that the buckrutin studies alsog dry found similar values rutin content in raw Tartary content of raw Tartary buckwheat bran varied from to mg/100 g
Tartary buckwheat bran is commonly regarded as waste in the buckwheat flour industry

Summary

Introduction

Tartary buckwheat (Fagopyrum tataricum Gaertn.) is a significant pseudo-cereal consumed in many countries, including India, Nepal, China, and Japan. Tartary buckwheat seeds have extremely high rutinosidase activity, which hydrolyzes rutin to quercetin and rutinose within a few minutes after the addition of water to Tartary buckwheat flour [7,8]. We have developed a new Tartary buckwheat variety, ‘Manten-Kirari’, containing only trace amounts of rutinosidase [9,10]. With conventional Tartary buckwheat variety ‘Hokkai T8’, with high rutinosidase activity, rutin was hydrolyzed almost completely in all foods tested [11,13]. Our more recent study has established a method to prepare roasted ‘Manten-Kirari’ bran with a high level of rutin, which is a promising source of rutin-rich raw materials for the making of health-beneficial foods [17].

Objectives

Methods

Results

Conclusion