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class="ds-work-card--work-title">Basic chemical composition and bioactive compounds content in selected cultivars of buckwheat whole seeds, dehulled seeds and hulls</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="94193870" href="https://independent.academia.edu/RWitkowicz"><img alt="Profile image of Robert Witkowicz" class="ds-work-card--author-avatar" src="https://0.academia-photos.com/94193870/24881978/23714076/s65_robert.witkowicz.jpg" />Robert Witkowicz</a></div><p class="ds-work-card--detail ds2-5-body-sm">2016, Journal of Cereal Science</p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" 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data-landing_url="https://www.academia.edu/117580599/Basic_chemical_composition_and_bioactive_compounds_content_in_selected_cultivars_of_buckwheat_whole_seeds_dehulled_seeds_and_hulls" data-login_uri="https://www.academia.edu/registrations/google_one_tap" data-moment_callback="onGoogleOneTapEvent" id="g_id_onload"></div><div class="ds-top-related-works--grid-container"><div class="ds-related-content--container ds-top-related-works--container"><h2 class="ds-related-content--heading">Related papers</h2><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="0" data-entity-id="25062853" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/25062853/A_Review_of_Nutritional_and_Nutraceutical_Components_of_Buckwheat">A Review of Nutritional and Nutraceutical Components of Buckwheat</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="46886295" href="https://independent.academia.edu/GlobalScienceBooks">Global Science Books</a></div><p class="ds-related-work--abstract ds2-5-body-sm">Buckwheat, frequently classified as a pseudocereal, is one of the minor crops cultivated by ethnic groups in developed and developing countries which is an integral part of their diet and culture. When views on food components changed from only a source of basic nutrients into a resource of health promoting compounds, suddenly buckwheat was recognized as a food ingredient offering a variety of unique nutrients and nutraceuticals. The importance of buckwheat components is currently reflected by the large volume of research on nutritional and health aspects of this crop. In this paper we appraise recent findings in the macronutrients, nutraceuticals and unique components with astonishing properties present in buckwheat seed and plant.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"A Review of Nutritional and Nutraceutical Components of Buckwheat","attachmentId":45385102,"attachmentType":"pdf","work_url":"https://www.academia.edu/25062853/A_Review_of_Nutritional_and_Nutraceutical_Components_of_Buckwheat","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/25062853/A_Review_of_Nutritional_and_Nutraceutical_Components_of_Buckwheat"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="121054963" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/121054963/Extraction_and_determination_of_bioactive_compounds_and_antioxidant_activity_of_buckwheat_seed_milling_fractions">Extraction and determination of bioactive compounds and antioxidant activity of buckwheat seed milling fractions</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="24472626" href="https://uiit.academia.edu/anwaarft">Dr Anwaar Ahmed</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Science and Technology, 2022</p><p class="ds-related-work--abstract ds2-5-body-sm">Buckwheat is a precious source of various bioactive compounds like phenolics, flavonoids, rutin, and quercetin, etc. This research work was performed to harvest the nutraceutical potential of indigenous buckwheat varieties and their milling fractions (fine flour, coarse flour, bran flour, and husk). Common buckwheat (CBW) and Tartary buckwheat (TBW) were analyzed in terms of total phenolic content (TPC), total flavonoid content (TFC), and DPPH scavenging activity. When compared to common buckwheat, Tartary buckwheat had a higher total phenolic content (2101.421 mg GAE/100 g), total flavonoid content (1233.990 mg QEQ/100 g), and DPPH scavenging activity (44.51%).In the same context, throughout comparisons among milling fractions, the highest TPC and TFC were observed in the husk part of Tartary buckwheat while the lowest was found in common buckwheat. During the comparison of different solvents and their concentrations, it was observed that Ethanol 70% extracted a greater quantity of phytochemicals as compared to the rest of the other solvents and concentrations. This study recognized variability among buckwheat varieties and milling fractions for nutraceutical potential and nutritional qualities that can be used in the treatment of different maladies and food products.`</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Extraction and determination of bioactive compounds and antioxidant activity of buckwheat seed milling fractions","attachmentId":116033904,"attachmentType":"pdf","work_url":"https://www.academia.edu/121054963/Extraction_and_determination_of_bioactive_compounds_and_antioxidant_activity_of_buckwheat_seed_milling_fractions","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/121054963/Extraction_and_determination_of_bioactive_compounds_and_antioxidant_activity_of_buckwheat_seed_milling_fractions"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="93522712" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/93522712/Chemical_composition_of_buckwheat_plant_parts_and_selected_buckwheat_products">Chemical composition of buckwheat plant parts and selected buckwheat products</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="267962082" href="https://independent.academia.edu/PavelSvec">Pavel Svec</a><span>, </span><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="214717107" href="https://independent.academia.edu/StanislavKr%C3%A1%C4%8Dmar">Stanislav Kráčmar</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Potravinarstvo Slovak Journal of Food Sciences, 2014</p><p class="ds-related-work--abstract ds2-5-body-sm">hemical composition plant parts (roots, stalks, leaves, blossoms) of common buckwheat (Fagopyrum esculentum Moench) and selected products made from its seeds (peels, whole seed, wholemeal flour, broken seeds, crunchy products Natural and Cocoa, flour, and pasta) was determined. Samples were dried and ground to a fine powder. All analyses were performed according to the Commission Regulation no. 152/2009, while rutin concentration was determined by the modified HPLC method. The lowest content of moisture was found in roots (4.3%) and in peels (almost 8%) and the highest moisture (nearly 11%) was discovered in seeds. The lowest amount of crude protein (3.5%) was found in peels, the highest crude protein amount (&gt;13%) in both flours and leaves (23%). The starch content (&gt;50% in dry matter) differs from one sample to another. Only in peels the content of starch was about 3.5%. From all examined samples, the lowest content of fat was found in crunchy products Cocoa, 1.7%. 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