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194 R. Amarowicz Nr 2 WNIOSKI Hydroliza n-butanolem/HCl uwalnia z proantocyjanidyn obecnych w gryce i kaszy gryczanej cyjanidyne˛ oraz dwie inne antocyjanidyny róz˙ne od delfinidyny i malwinidyny. Zastosowana metoda moz˙e być stosowana w badaniach gryki i kaszy gryczanej jako składników z˙ywnosći funkcjonalnej. R. A m a r o w i c z HPLC ANALYSIS OF ANTHOCYANIDINS AFTER HYDROLYSIS OF PROANTHOCYANIDINS FOUND IN EXTRACTS FROM BUCKWHEAT AND BUCKWHEAT GROATS Summary Extracts of buckwheat seeds and roasted buckwheat groats were prepared using 80% acetone. Proanthocyanidins from the extracts were hydrolysed using n-butanol/HCl. The released anthocyanidis were analysed by HPLC. Peaks from cyanidin and two additional unknown compounds A and B were noted on the chromatograms. The spectra of the latter two were characterised by maxima at 510, 421, 320, 255 nm (compound A) and 510, 416, 324, 254 nm (compound B). The total contents of anthocyanidins in extracts of buckwheat seeds and buckwheat groats were 3.26 mg/g and 2.73 mg/g, respectively. PIS´MIENNICTWO 1. Eggum B.O., Kreft I., Javornik B.: Chemical composition and protein quality of buckwheat. Plant Foods Hum. Nutr., 1981; 30: 175-179. – 2. Horbowicz M., Obendorf R.L.: Changes in sterols and fatty acids of buckwheat endosperm and embryo during seed development. J. Agric. Food Chem.. 1992; 40: 745-750. – 3. Steadman K., Burgon M.S., Lewis B.A., Edwardson S.E., Obendorf R.L.: Minerals, phytic acid, tannin and rutin in bluckwheat seed milling fractions. J. Sci. Food Agric., 2001; 81: 1094-1100. – 4. Holasova M., Fiedlerova V., Smrcinova H., Orsak M., Lachman J., Vavreinova S.: Buckwheat – the source of antioxidant activity in functional foods. Food Res. Int., 2002; 35: 207-211. – 5. Przybylski R., Harris, L.J.: Antioxidant and radical-scavenging activities of buckwheat seed components. J. Am. Oil. Chem., 1998; 75: 1595-1601. – 6. Oomah B.D., Mazza G.: Flavonoids and antioxidative activities in buckwheat. J. Agric. Food Chem., 1996; 44: 1746-1750. – 7. Watanabe M., Sato A., Osawa R., Terao, J.: Antioxidative activity of buckwheat seed extracts and its rapid estimate for evaluation of breeding materials. J. Jap. Sci. Food Sci. Technol., 1995; 42: 649-655. – 8. Zieliński H., Kozłowska H.: Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J. Agric. Food Chem., 2000; 48: 2008-2016. – 9. Bartoń H.J., Fołta M., Chłopicka J., Zachwieja Z., Gumul D.: Badania aktywnosći przeciwutleniaja˛cej nasion pie˛ciu odmian gryki (Fagopyrum esculentum Moench). Bromat. Chem. Toksykol., 2005; 38: S71-S74. – 10. Watanabe M., Ohshita Y., Tsuhida T.: Antioxidant compounds from buckwheat (Fagopyrum esculentum Möenchg) hulls. J. Agric. Food Chem., 1997; 45: 1039-1044. 11. Watanabe M.: Catechins as antioxidants from buckwheat (Fagopyrum esculentum Möenchg) groats. J. Agric. Food Chem., 1998; 46: 839-845. – 12. Hinneburg I., Neubert R.H.H.: Influence of extraction parameters on the phytochemical characteristics of extracts from buckwheat (Fagopyrum esculentum) herb. J. Agric. Food Chem., 2005; 53: 3-7. – 13. Dietrych-Szostak D., Oleszek W.: Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Möenchg) grain. J. Agric. Food Chem., 1999; 47: 4384-4387. – 14. Ohsawa R., Tsutsumi T.: Inter-varietal variations of rutin content in common buckwheat flour (Fagopyrum esculentum Möenchg). Euphytica, 1995; 86:183-189. – 15. Oomah B.D., Campbell C.G., Mazza G.: Effects of cultivar and environment on phenolic acids in buckwheat. Euphytica, 1996; 90: 73-77. – 16. Amarowicz R., Troszyńska A., Karamać M.: Aktywnos´ć
Nr 2 Analiza HPLC antocyjanidyn gryki i kaszy gryczanej 195 przeciwutleniaja˛ca wysokotaninowych ekstraktów z surowców ros´linnych. Bromat. Chem. Toksykol., 2005; 38: S193-S195. – 17. Amarowicz R., Piskuła M., Honke J., Rudnicka B., Troszyńska A., Kozłowska H.: Extraction of phenolic compounds from lentil (Lens culinaris) with various solvents. Pol. J. Food Nutr. Sci., 1995; 45: 53-62. – 18. Porter L.J., Hirstich L.N., Chan B.G.: The conversion o f procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochemistry, 1986; 25: 223-230. – 19. Wang H., Nair M.G., Iezzoni A.F., Strasburg G.M., Booren A.M., Gray J.I.: Quantification and characterization of anthocyanins in Balaton tart cherries. J. Agric. Food Chem., 1997; 45: 2556-2560. – 20. Amarowicz R.: Correlation between the content of proanthocyanidins in plant extracts determined using a colourimetric assay and HPLC method – a short report. Czech J. Food Sci. (w druku). Adres: 10-747 Olsztyn, ul. Tuwima 10.
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BROMAT. CHEM. TOKSYKOL. - XXXIX, 20
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Nr 2 Fenolokwasy i ich własćiwos
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Nr 2 Składniki pokarmowe a wchłan
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Nr 2 Pieczywo wzbogacone ma˛ka˛ z
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Nr 2 Pieczywo wzbogacone ma˛ka˛ z
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Nr 2 Zdolnos´ć wygaszania wolnych
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Nr 2 Wpływ kwercetyny na trwałos
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Nr 2 Wpływ kwercetyny na trwałos
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Page 41 and 42: Nr 2 Zmiany oksydacyjne margaryn p
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Page 47 and 48: Nr 2 Ocena procesu starzenia olejó
Page 55 and 56: Nr 2 Suplementy kwasów wielonienas
Page 65 and 66: Nr 2 Mleko kobiece - korzysći i z
Page 73 and 74: Nr 2 Suplementy diety a lepkos´ć
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Page 79 and 80: Nr 2 Monitorowanie suplementacji ma
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Page 85 and 86: Nr 2 Arsen w owocach morza 187 T a
Page 89 and 90: Nr 2 Analiza HPLC antocyjanidyn gry
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Page 97 and 98: Nr 2 Pozostałosći chloramfenikol
Page 103 and 104: REGULAMIN OGŁASZANIA PRAC 1. Kwart
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