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  • Rutin (quercetin-3-rutinoside) belongs to the large-scale group of biologically important polyphenolic compounds with positive effect on human health. Its benefit consists in the prevention of blood vessels fragility associated with arteriosclerosis and in reducing of high blood pressure. Besides commonly known fruits and vegetables, rutin is presented in cereals and herbs, especially in buckwheat and buckwheat products. Nevertheless, the treatment and processing conditions (e.g. heating time and temperature) influences product properties such as hardness, integrity, colour and/or representation of analytes. In this study, high-performance liquid chromatography (HPLC) was used for determination of rutin in buckwheat raw materials and buckwheat food products. Content of rutin in buckwheat flour, broken groats, hulls and herbs was followed with respect to thermal processing and baked cereal breads were analyzed with respect to various portions of buckwheat flour.
  • Rutin (quercetin-3-rutinoside) belongs to the large-scale group of biologically important polyphenolic compounds with positive effect on human health. Its benefit consists in the prevention of blood vessels fragility associated with arteriosclerosis and in reducing of high blood pressure. Besides commonly known fruits and vegetables, rutin is presented in cereals and herbs, especially in buckwheat and buckwheat products. Nevertheless, the treatment and processing conditions (e.g. heating time and temperature) influences product properties such as hardness, integrity, colour and/or representation of analytes. In this study, high-performance liquid chromatography (HPLC) was used for determination of rutin in buckwheat raw materials and buckwheat food products. Content of rutin in buckwheat flour, broken groats, hulls and herbs was followed with respect to thermal processing and baked cereal breads were analyzed with respect to various portions of buckwheat flour. (en)
Title
  • Effect of thermal processing on rutin content in buckwheat products
  • Effect of thermal processing on rutin content in buckwheat products (en)
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  • Effect of thermal processing on rutin content in buckwheat products
  • Effect of thermal processing on rutin content in buckwheat products (en)
skos:notation
  • RIV/00216224:14310/12:00060400!RIV13-MSM-14310___
http://linked.open...avai/riv/aktivita
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  • S
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  • 133338
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  • RIV/00216224:14310/12:00060400
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  • rutin buckwheat HPLC (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [289E55509371]
http://linked.open...v/mistoKonaniAkce
  • Olomouc
http://linked.open...i/riv/mistoVydani
  • Olomouc
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  • Acta Universitatis Palackianae Olomucensis Chemica 50S
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http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Bittová, Miroslava
  • Kubáň, Vlastimil
  • Krejzová, Eliška
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
issn
  • 0232-0061
number of pages
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  • Univerzita Palackého v Olomouci
https://schema.org/isbn
  • 9788024431154
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  • 14310
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