Fagopyritols, d-chiro-Inositol, and Other Soluble Carbohydrates in Buckwheat Seed Milling Fractions

Fagopyritols, d-chiro-Inositol, and Other Soluble Carbohydrates in Buckwheat Seed Milling Fractions

Fagopyritols are mono-, di-, and trigalactosyl derivatives of d-chiro-inositol that accumulate in seeds of common buckwheat (Fagopyrum esculentum Moench) and may be important for seed maturation and as a dietary supplement. Fagopyritols and other soluble carbohydrates were assayed in mature groats a...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry Vol. 48; no. 7; pp. 2843 - 2847
Main Authors: Steadman, Kathryn J, Burgoon, Monica S, Schuster, Rebecca L, Lewis, Betty A, Edwardson, Steven E, Obendorf, Ralph L
Format: Journal Article
Language:English
Published: Washington, DC American Chemical Society 01-07-2000
Subjects:
Biological and medical sciences
Carbohydrates - analysis
Cereal and baking product industries
Disaccharides - analysis
Fagopyrum - chemistry
Food Handling
Food industries
Fundamental and applied biological sciences. Psychology
Inositol - analysis
Seeds - chemistry
Solubility
Cereal bran
Biochemical analysis
Polygonaceae
Interspecific comparison
Oligosaccharide
Flour
Cereal crop
Dicotyledones
Angiospermae
Milling plant
Cereal
Carbohydrate
Spermatophyta
Chemical composition
Glycoside
Fagopyrum esculentum
Grain milling
Quantitative analysis
Buck wheat
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Summary:Fagopyritols are mono-, di-, and trigalactosyl derivatives of d-chiro-inositol that accumulate in seeds of common buckwheat (Fagopyrum esculentum Moench) and may be important for seed maturation and as a dietary supplement. Fagopyritols and other soluble carbohydrates were assayed in mature groats and 11 milling fractions of common buckwheat seed. Because fagopyritols are in embryo and aleurone tissues, differences in fagopyritol concentrations reflect varying proportions of these tissues in each milling fraction. Bran milling fractions contained 6.4 g of total soluble carbohydrates per 100 g of dry weight, 55% of which was sucrose and 40% fagopyritols. Flour milling fractions had reduced fagopyritol concentration [0.7 g/100 g of dry weight total fagopyritols in the dark (Supreme) flour and 0.3 g/100 g in the light (Fancy) flours]. Fagopyritol B1 was 70% of total fagopyritols in all milling fractions. Fagopyritols were 40% of total soluble carbohydrates in groats of two cultivars of common buckwheat but 21% in groats of tartary buckwheat [Fagopyrum tataricum (L.) Gaertn.], probably a reflection of environment and genetics. A rhamnoglucoside present in tartary buckwheat was not detected in common buckwheat. Keywords: Fagopyrum esculentum; Fagopyrum tataricum; buckwheat seed milling fraction composition; fagopyritol; d-chiro-inositol
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ObjectType-Article-1
SourceType-Scholarly Journals-1
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ISSN:0021-8561
1520-5118
DOI:10.1021/jf990709t