Content of phytosterols in raw and roasted buckwheat groats and by-products
K. Dziedzic, D. Górecka, A. Marques, M. Rudzińska, G. Podolskahttps://doi.org/10.17221/121/2015-CJFSCitation:Dziedzic K., Górecka D., Marques A., Rudzińska M., Podolska G. (2015): Content of phytosterols in raw and roasted buckwheat groats and by-products. Czech J. Food Sci., 33: 424-430.
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 processReferences:
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