Czech J. Food Sci., 2015, 33(5):424-430 | DOI: 10.17221/121/2015-CJFS

Content of phytosterols in raw and roasted buckwheat groats and by-productsFood Analysis, Food Quality and Nutrition

Krzysztof DZIEDZIC^{1, 2}, Danuta GÓRECKA³, Aurelie MARQUES⁴, Magdalena RUDZIŃSKA⁵, Grażyna PODOLSKA⁶

¹ Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Poznań, Poland

² Faculty of Physical Education, State University of Applied Sciences, Konin, Poland

³ Department of Food Service and Catering, Poznan University of Life Sciences, Poznań, Poland

⁴ Polytechnic Institute of Castelo Branco, Agricultural College, Castelo Branco, Portugal

⁵ Institute of Food Technology, Poznan University of Life Sciences, Poznań, Poland

⁶ Institute of Soil Science and Plant Cultivation, State Research Institute, Puławy, Poland

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

Published: October 31, 2015  Show citation