Content of phytosterols in raw and roasted buckwheat groats and by-products

Krzysztof Dziedzic, Danuta Górecka, Aurelie Marques, Magdalena Rudzińska and Grażyna Podolska
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Krzysztof Dziedzic: Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Poznań, Poland
Danuta Górecka: Department of Food Service and Catering, Poznan University of Life Sciences, Poznań, Poland
Aurelie Marques: Polytechnic Institute of Castelo Branco, Agricultural College, Castelo Branco, Portugal
Magdalena Rudzińska: Institute of Food Technology, Poznan University of Life Sciences, Poznań, Poland
Grażyna Podolska: Institute of Soil Science and Plant Cultivation, State Research Institute, Puławy, Poland

Czech Journal of Food Sciences, 2015, vol. 33, issue 5, 424-430

Abstract: We determined the content of phytosterols in buckwheat products. Additionally, the influence of technological processing applied during buckwheat groats production on the content of some phytosterols was investigated. The highest level of phytosterols was observed in lipids extracted from roasted buckwheat hulls and raw buckwheat hulls (51.7 mg/g of lipids and 40.9 mg/g of lipids, respectively). Sitosterol and campesterol were found in the largest quantities in each sample. Technological process affected the total content of phytosterols. An increase of phytosterol content in buckwheat grains (by 107.5%) was observed, while a reduction in phytosterol content in buckwheat groats (by 75.5%) was noted.

Keywords: Fagopyrum esculentum; grains; by-products; hull; roasting; technological process (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:121-2015-cjfs

DOI: 10.17221/121/2015-CJFS

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