ArticlePlants (Basel, Switzerland)2021
Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages.
Article in Plants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Identification of Tartary Buckwheat (Foods (Basel, Switzerland) · 2023Article
- Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food Uses.Plants (Basel, Switzerland) · 2023Review
- Rutin Concentration and Characterization of Rutinosidase in Perennial Buckwheat (Foods (Basel, Switzerland) · 2023Article
- Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites.International journal of molecular sciences · 2022Review
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Authors and funding
4 authors.
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No grant is acknowledged in the PubMed record.
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.
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