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Antioxidative Activities in Rutin Rich Noodles and Cookies Made with a Trace Rutinosidase Variety of Tartary Buckwheat (<i>Fagopyrum tataricum</i> Gaertn.), ‘Manten-Kirari’
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- Ishiguro Koji
- NARO Hokkaido Agricultural Research Center
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- Morishita Toshikazu
- NARO Hokkaido Agricultural Research Center
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- Ashizawa Junzo
- Kobayashi Shokuhin Co. Ltd.
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- Suzuki Tatsuro
- NARO Kyushu-Okinawa Agricultural Research Center
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- Noda Takahiro
- NARO Hokkaido Agricultural Research Center
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Description
<p>A Tartary buckwheat variety, ‘Manten-Kirari’, which is rich in rutin but lacks bitterness because of trace rutinosidase activity, was recently developed. Rutin content was 1,269 and 1,421 mg/100 g DW in dried noodles and cookies made with 50% ‘Manten-Kirari’ flour, respectively. The residual ratio of rutin during preparation of dried noodles and cookies was 99.3% and 80.6%, respectively. Hydrophilic antioxidant capacity (H-ORAC) was 149.8 µmol TE/g DW and 209.2 µmol TE/g DW in dried noodles and cookies, respectively. The contribution ratio of rutin to H-ORAC was 96.2% and 69.8% in dried noodles and cookies, respectively. These results indicated that the antioxidative activities of dried noodles and cookies made with ‘Manten-Kirari’ flour were mainly due to the hydrophilic antioxidant rutin. Tartary buckwheat ‘Manten-Kirari’ is a potentially excellent source of antioxidative food, and is characterized by a high rutin content and minimal bitterness.</p>
Journal
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- Food Science and Technology Research
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Food Science and Technology Research 22 (4), 557-562, 2016
Japanese Society for Food Science and Technology
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Keywords
Details 詳細情報について
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- CRID
- 1390282679435891328
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- NII Article ID
- 130005410932
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- ISSN
- 18813984
- 13446606
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- Text Lang
- en
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
- OpenAIRE
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- Abstract License Flag
- Disallowed