Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions
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Martín-García, Beatriz; Pasini, Federica; Verardo, Vito; Gómez Caravaca, Ana María; Marconi, Emanuele; Caboni, Maria FiorenzaEditorial
MDPI
Materia
Free and bound phenolic compounds Buckwheat flours Milling fractions
Date
2019-12-12Referencia bibliográfica
Martín-García, B., Pasini, F., Verardo, V., Gómez-Caravaca, A. M., Marconi, E., & Caboni, M. F. (2019). Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions. Foods, 8(12), 670.
Abstract
Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial
effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the
free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and
bran). Hull is removed before the milling of buckwheat to obtain flours. In order to evaluate the
phenolic composition in dehulled buckwheat milling fractions, it was carried out a determination of
free and bound phenolic compounds in dehulled whole buckwheat flour, light flour, bran flour, and
middling flour by high-performance liquid chromatography-mass spectrometry (HPLC–MS). The most
abundant free phenolic compounds were rutin and epiafzelchin–epicatechin-O-dimethylgallate,
whereas the most abundant bound phenolic compounds were catechin and epicatechin in all
buckwheat flours. Besides, the highest content of free phenolic compounds was obtained in bran flour
(1249.49 mg/kg d.w.), whereas the greatest bound phenolic content was in middling (704.47 mg/kg
d.w.) and bran flours (689.81 mg/kg d.w.). Thus, middling and bran flours are naturally enriched
flours in phenolic compounds that could be used to develop functional foods.