Use of Common Buckwheat in the Production of Baked and Pasta Products

This chapter introduces buckwheat as a possible raw material for the production of designed foods. It includes the description of common buckwheat as a source of basic nutrients for food production and gives specificities of buckwheat as a source of biologically active substances. Processed buckwheat seeds are important from the point of view of rational nutrition as a source of energy, carbohydrates, fibre, proteins, lipids, vitamins, and minerals. Buckwheat has also other nutritional advantages, especially the interesting content of polyphenolic compounds: phenolic acids, flavonoids, especially rutin, which are characterised by high antioxidant activity. This chapter describes how buckwheat can be processed into food products and discusses the results of the application of buckwheat to bread and pasta. Moreover, it includes the results of the clinical study. Based on the identified technological and sensory properties of bread products obtained during the baking experiment, the chapter summarises recommendations on the suitable added amount of buckwheat to get satisfactory results. Concerning pasta from buckwheat, it had very good technological, nutritional, and sensory qualities. The chapter concludes that, on the basis of findings, buckwheat is a raw material suitable for the production of designed foods

Garlic (<em>Allium sativum</em> L.): Characterization of Bioactive Compounds and Related Health Benefits

Garlic (Allium sativum L.) is one of the greatest gifts of natural medicine and the oldest medicinal herbs that is cultivated all over the world. It is a widely used spice plant with well-known medicinal properties. Garlic is an important raw material of plant origin with observed and proven positive effects on the human body. A. sativum L. belongs to the most extensively studied medicinal herbs from genus Allium. In the past few decades, its biologically active compounds have been analyzed for their therapeutical properties. The most essential biologically active compound discovered in A. sativum is allicin, working synergistically with other phytochemicals in the prevention of many diseases. Preparation of garlic extractions can be done in liquid form and solid form. The composition and bioactivity of the extraction depend on the strain, age, method of preparation, and consumption method. When extracted and isolated, the bioactive compounds of garlic show a wide range of beneficial health effects: platelets inhibitory and antithrombic activities, hepatoprotective, antimicrobial, antihyperglycemic, antidiabetic, and antitumor. The present chapter describes botanical characterization of garlic, its chemical composition regarding bioactive compounds, and its health benefits

Changes in Antioxidant Properties and Phenolics in Sweet Potatoes (Ipomoea batatas L.) Due to Heat Treatments

Processing is one of the most crucial factors affecting polyphenol content in foods. Therefore, the study is aimed at the evaluation of heat treatment effects (microwaving, steaming, baking, and boiling) on the content of chlorogenic acids, total polyphenols, and antioxidant activity of three varieties of sweet potato with different flesh colors (Beauregard&mdash;orange-fleshed, O&rsquo;Henry&mdash;white-fleshed, 414-purple&mdash;purple-fleshed). According to high performance liquid chromatography analysis, chlorogenic acid was the predominant chlorogenic acid in sweet potatoes. Obtained results also suggested the purple-fleshed variety (414-purple) had significantly (p &lt; 0.05) higher total polyphenol content and thus the highest antioxidant activity. Heat treatment positively influenced the chlorogenic acid content, total polyphenols, and antioxidant activity of sweet potatoes. Among the used methods, steaming had the greatest effect on the chlorogenic acids and total polyphenols, while microwaved samples showed the highest antioxidant activity (DPPH). The content of chlorogenic acids and total polyphenols decreased in the order of steaming &gt; baking &gt; microwaving &gt; boiling &gt; raw. However, the individual varieties differed not only in the flesh color but also in the reaction to the used heat treatment methods. Spearman&rsquo;s correlation coefficient showed a strong correlation between chlorogenic acid and antioxidant activity

Heavy Metals Presence in the Soil and Their Content in Selected Varieties of Chili Peppers in Slovakia

Capsicum chili peppers are popular vegetables in Slovakia. They provide a supply of health-promoting substances, but contaminated vegetables can pose a serious health risk to the people who consume them. Therefore, the aim of this study was to determine the content of heavy metals (Mn, Zn, Cr, Cu, Ni, Cd, Pb and Hg) in the soil as well as in selected varieties of the genus Capsicum grown in southern Slovakia. The results were compared with the limit values given by the Law no. 220/2004 (valid in the SR) as well as threshold values proposed by the European Commission (EC) (2006). The gained result showed that the total content of Cd (1.64 mg/kg) as well as the available mobile forms of Cd (0.12 mg/kg) and Pb (0.26 mg/kg) was exceeded on the soil on which Capsicum cultivars were grown. The limit values of other monitored heavy metals (Mn, Zn, Cr, Cu, Ni, and Hg) were not exceeded. The studied species of the genus Capsicum did not accumulate monitored heavy metals. It can be stated that consumption of chili peppers does not pose any risk for human health

Variability of Bioactive Substances in Potatoes (<i>Solanum Tuberosum</i> L.) Depending on Variety and Maturity

Potatoes (Solanum tuberosum L.) are an essential food for the human diet and thus represent an important source of biologically active substances. This study aimed at investigating the content of bioactive substances (total anthocyanin and polyphenol contents and chlorogenic acid) in seven potato varieties (Belana, Cecile, Magenta Love, Mozart, Talentine, Toscana, and Violet Queen) with various flesh and skin colors. To evaluate the impact of potato maturity on the analyzed parameters, potato samples were harvested in two different periods (1st harvest—July and 2nd harvest—September). Total anthocyanin and polyphenol contents were determined spectrophotometrically, and chlorogenic acid by the HPLC-DAD method. Varieties with a colored flesh (Magenta Love and Violet Queen) showed the highest content of bioactive substances. The maturity level significantly (p < 0.05) affected the total content of anthocyanins and polyphenols in potatoes. Early to medium early varieties (Belana and Magenta Love) showed an increase in chlorogenic acid content during maturation, while in other varieties, chlorogenic acid decreased due to higher maturity. In terms of the content of bioactive substances with a possible positive effect on human health, the consumption of potatoes with colored flesh could be recommended

Molecular Shield for Protection of Buckwheat Plants from UV-B Radiation

Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are adapted to growing in harsh conditions of high altitudes. Ultraviolet radiation at high altitudes strongly impacts plant growth and development. Under the influence of ultraviolet radiation, protecting substances are synthesized in plants. The synthesis of UV-B defense metabolites is genetically conditioned, and their quantity depends on the intensity of the ultraviolet radiation to which the plants and plant parts are exposed. These substances include flavonoids, and especially rutin. Other substances with aromatic rings of six carbon atoms have a similar function, including fagopyrin, the metabolite specific for buckwheat. Defensive substances are formed in the leaves and flowers of common and Tartary buckwheat, up to about the same concentration in both species. In comparison, the concentration of rutin in the grain of Tartary buckwheat is much higher than in common buckwheat. Flavonoids also have other functions in plants so that they can protect them from pests and diseases. After crushing the grains, rutin is exposed to contact with the molecules of rutin-degrading enzymes. In an environment with the necessary humidity, rutin is turned into bitter quercetin under the action of rutin-degrading enzymes. This bitterness has a deterrent effect against pests. Moreover, flavonoids have important functions in human nutrition to prevent several chronic diseases, including obesity, cardiovascular diseases, gallstone formation, and hypertension

Concentrations of phenolic acids are differently genetically determined in leaves, flowers, and grain of common buckwheat (Fagopyrum esculentum Moench)

Common buckwheat (Fagopyrum esculentum Moench) is a valuable source of proteins, B vitamins, manganese, tryptophan, phytochemicals with an antioxidant effect, and the natural flavonoid rutin. Due to its composition, buckwheat supports the human immune system, regulates blood cholesterol, and is suitable for patients with diabetes or celiac disease. The study aimed to compare the allocation of selected phenolic acids (neochlorogenic acid, chlorogenic acid, transcaffeic acid, trans-p-coumaric acid, trans-sinapic acid, trans-ferulic acid) and flavonoids (rutin, vitexin, quercetin, kaempferol) in the leaves, flowers, and grain of buckwheat cultivars of different origin. The content of individual phenolics was determined by the HPLC-DAD method. The results confirmed the determining role of cultivar on the relative content of chlorogenic acid, trans-caffeic acid, transsinapic acid, vitexin, and kaempferol in buckwheat plants. A significantly negative correlation among concentrations of phenolic acids in different common buckwheat plant parts shows that there are different mechanisms of genetic influences on the concentration of phenolic substances in common buckwheat flowers, leaves, and grain. These differences should be taken into account when breeding buckwheat for a high concentration of selected phenolic substances

Molecular shield for protection of buckwheat plants from UV-B radiation

Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are adapted to growing in harsh conditions of high altitudes. Ultraviolet radiation at high altitudes strongly impacts plant growth and development. Under the influence of ultraviolet radiation, protecting substances are synthesized in plants. The synthesis of UV-B defense metabolites is genetically conditioned, and their quantity depends on the intensity of the ultraviolet radiation to which the plants and plant parts are exposed. These substances include flavonoids, and especially rutin. Other substances with aromatic rings of six carbon atoms have a similar function, including fagopyrin, the metabolite specific for buckwheat. Defensive substances are formed in the leaves and flowers of common and Tartary buckwheat, up to about the same concentration in both species. Incomparison, the concentration of rutin in the grain of Tartary buckwheat is much higher than in common buckwheat. Flavonoids also have other functions in plants so that they can protect them from pests and diseases. After crushing the grains, rutin is exposed to contact with the molecules of rutin-degrading enzymes. In an environment with the necessary humidity, rutin is turned into bitter quercetin under the action of rutin-degrading enzymes. This bitterness has a deterrent effect against pests. Moreover, flavonoids have important functions in human nutrition to prevent several chronic diseases, including obesity, cardiovascular diseases, gallstone formation, and hypertension

Volatiles as chemical markers suitable for identification of the geographical origin of green Coffea arabica L

Traceability of geographical origin is a challenging matter for producers and consumers. This research focuses on identifying green Coffea arabica from Africa, South and Central America using volatiles and aqueous-soluble chemical compounds for the first time. Using Linear Discriminant Analysis, we created two models. The first one focused on aqueous soluble compounds and their properties (pH, total antioxidant capacity, total polyphenolic content, caffeine, and chlorogenic acids) showed 91.30% accuracy of identification and, during cross-validation, predicted 82.61% correct identification. The 83.36% of the variability was explained with caffeine and TAC. The second focused on volatiles correctly identifying 100% of testing samples and predicted 86.96% accuracy in cross-validation. 91.17% of the variability between African, South, and Central American coffees was explained based on ketones, aldehydes, organic acids and esters, nitriles, alcohols, and alkenes, while ketones appeared as the strongest parameter among volatiles.This research was supported by The Ministry of Education, Science, Research and Sport of the Slovak Republic, grant VEGA 1/0734/20 and Consejo Superior de Investigaciones Científicas (CSIC) (project 201970E117). Special thanks go to the European Institute of Innovation & Technology (EIT) and EIT Food RIS Fellowships.Peer reviewe