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Vieites-Álvarez Y, Reigosa MJ, Sánchez-Moreiras AM. A decade of advances in the study of buckwheat for organic farming and agroecology (2013-2023). FRONTIERS IN PLANT SCIENCE 2024; 15:1354672. [PMID: 38510443 PMCID: PMC10950947 DOI: 10.3389/fpls.2024.1354672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Accepted: 02/12/2024] [Indexed: 03/22/2024]
Abstract
During the last decade, research has shown the environment and human health benefits of growing buckwheat (Fagopyrum spp.). This comprehensive review aims to summarize the major advancements made in the study of buckwheat from 2013 to 2023, focusing on its agronomic characteristics, nutritional value, and potential applications in sustainable agriculture. The review examines the diverse applications of buckwheat in organic and agroecological farming systems, and discusses the ability of buckwheat to control weeds through allelopathy, competition, and other sustainable farming methods, such as crop rotation, intercropping and green manure, while improving soil health and biodiversity. The review also explores the nutritional value of buckwheat. It delves into the composition of buckwheat grains, emphasizing their high protein content, and the presence of essential amino acids and valuable micronutrients, which is linked to health benefits such as lowering cholesterol levels, controlling diabetes and acting against different types of cancer, among others. Finally, the review concludes by highlighting the gaps in current knowledge, and proposing future research directions to further optimize buckwheat production in organic or agroecological farming systems. It emphasizes the need for interdisciplinary collaboration, and the integration of traditional knowledge with modern scientific approaches to unlock the full potential of buckwheat as a sustainable crop.
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Affiliation(s)
- Yedra Vieites-Álvarez
- Universidade de Vigo, Departamento de Bioloxía Vexetal e Ciencias do Solo, Facultade de Bioloxía, Vigo, Spain
- Instituto de Agroecoloxía e Alimentación (IAA), Universidade de Vigo, Ourense, Spain
| | - Manuel J. Reigosa
- Universidade de Vigo, Departamento de Bioloxía Vexetal e Ciencias do Solo, Facultade de Bioloxía, Vigo, Spain
- Instituto de Agroecoloxía e Alimentación (IAA), Universidade de Vigo, Ourense, Spain
| | - Adela M. Sánchez-Moreiras
- Universidade de Vigo, Departamento de Bioloxía Vexetal e Ciencias do Solo, Facultade de Bioloxía, Vigo, Spain
- Instituto de Agroecoloxía e Alimentación (IAA), Universidade de Vigo, Ourense, Spain
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Study of the phytochemical profile of hydroponically cultivated buckwheat (Fagopyrum esculentum Moench) at different phenological stages. BIOCHEM SYST ECOL 2023. [DOI: 10.1016/j.bse.2023.104612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Vollmannová A, Musilová J, Lidiková J, Árvay J, Šnirc M, Tóth T, Bojňanská T, Čičová I, Kreft I, Germ M. Concentrations of Phenolic Acids Are Differently Genetically Determined in Leaves, Flowers, and Grain of Common Buckwheat ( Fagopyrum esculentum Moench). PLANTS 2021; 10:plants10061142. [PMID: 34205223 PMCID: PMC8228752 DOI: 10.3390/plants10061142] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 05/31/2021] [Accepted: 06/01/2021] [Indexed: 12/18/2022]
Abstract
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, trans-caffeic 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, trans-sinapic 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.
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Affiliation(s)
- Alena Vollmannová
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (J.M.); (J.L.); (J.Á.); (M.Š.); (T.T.); (T.B.)
- Correspondence:
| | - Janette Musilová
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (J.M.); (J.L.); (J.Á.); (M.Š.); (T.T.); (T.B.)
| | - Judita Lidiková
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (J.M.); (J.L.); (J.Á.); (M.Š.); (T.T.); (T.B.)
| | - Július Árvay
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (J.M.); (J.L.); (J.Á.); (M.Š.); (T.T.); (T.B.)
| | - Marek Šnirc
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (J.M.); (J.L.); (J.Á.); (M.Š.); (T.T.); (T.B.)
| | - Tomáš Tóth
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (J.M.); (J.L.); (J.Á.); (M.Š.); (T.T.); (T.B.)
| | - Tatiana Bojňanská
- Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (J.M.); (J.L.); (J.Á.); (M.Š.); (T.T.); (T.B.)
| | - Iveta Čičová
- Research Institute of Plant Production, Bratislavska 2795/122, 921 01 Piestany, Slovakia;
| | - Ivan Kreft
- Nutrition Institute, Tržaška cesta 40, Sl-1000 Ljubljana, Slovenia;
| | - Mateja Germ
- Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, Sl-1000 Ljubljana, Slovenia;
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Koval D, Plocková M, Kyselka J, Skřivan P, Sluková M, Horáčková Š. Buckwheat Secondary Metabolites: Potential Antifungal Agents. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11631-11643. [PMID: 32985180 DOI: 10.1021/acs.jafc.0c04538] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Research groups have put significant emphasis on the evaluation of nutritional, health-promoting, and other biological activities of secondary metabolites from buckwheat. Among these phytochemicals, phenolic and lipophilic antioxidants, particularly, phenolic acids, flavonoids, and tocopherols, have been the focus of the latest studies since antioxidant activity has recently been associated with the possibility of inhibiting fungal growth and mycotoxin biosynthesis. The mycotoxin contamination of cereal and pseudocereal grains caused primarily by Fusarium, Penicillium, and Aspergillus species poses a significant hazard to human health. Therefore, efforts to examine the involvement of plant antioxidants in the biosynthesis of mycotoxins at the transcriptional level have emerged. In addition, hydrophobic interactions of buckwheat phenolics with cell membranes could also explain their capacity to reduce fungal development. Eventually, possibilities of enhancing the biological activity of cereal and pseudocereal phytochemicals have been studied, and sourdough fermentation has been proposed as an efficient method to increase antioxidant activities. This effect could result in an increased antifungal effects of sourdough and bakery products. This review reports the main advances in research on buckwheat phenolics and other antioxidant phytochemicals, highlighting possible mechanisms of action and processes that could improve their biological activities.
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Affiliation(s)
- Daniel Koval
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Milada Plocková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Pavel Skřivan
- Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Marcela Sluková
- Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
| | - Šárka Horáčková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 166 28 Prague, Czech Republic
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Martín-García B, Pasini F, Verardo V, Gómez-Caravaca AM, Marconi E, Caboni MF. Use of Sieving As a Valuable Technology to Produce Enriched Buckwheat Flours: A Preliminary Study. Antioxidants (Basel) 2019; 8:E583. [PMID: 31775221 PMCID: PMC6943696 DOI: 10.3390/antiox8120583] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/18/2019] [Accepted: 11/20/2019] [Indexed: 11/26/2022] Open
Abstract
Fractionation processes based on physical separation are a good strategy to produce enriched cereal flours. Therefore, the aim of this work is to evaluate the suitability of sieving of buckwheat flours to produce protein and phenolic (especially rutin) enriched fractions. Because of that, dehulled whole buckwheat flour (GSTQ) was sieved obtaining fractions with a particle size of 215 µm, 160 µm, 85 µm, and 45 µm (GS215, GS160, GS85, and GS45). For that purpose, the determination of protein, ash, and total starch content and free and bound phenolic compounds was carried out. The highest content of total phenolic compounds was obtained in GS215 (3118.84 mg Kg-1 d.w.), followed by GS160 (2499.11 mg Kg-1 d.w.), GS85 (989.46 mg Kg-1 d.w.), GSTQ (983.15 mg Kg-1 d.w.), and GS45 (481.31 mg Kg-1 d.w.). Therefore, the phenolic content decreased with the particle size decrease from 215 µm to 45 µm. Besides, there were no significant differences between the total phenolic content in GS85 and GSTQ. The fraction with 215 µm reported the highest protein and mineral salt content and presented rutin amounts four times higher than GSTQ.
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Affiliation(s)
- Beatriz Martín-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain; (B.M.-G.); (A.M.G.-C.)
| | - Federica Pasini
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.P.); (M.F.C.)
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain; (B.M.-G.); (A.M.G.-C.)
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università del Molise, via De Sanctis s/n, I-86100 Campobasso, Italy;
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (F.P.); (M.F.C.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, via Quinto Bucci 336, 47521 Cesena, Italy
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Rocchetti G, Lucini L, Rodriguez JML, Barba FJ, Giuberti G. Gluten-free flours from cereals, pseudocereals and legumes: Phenolic fingerprints and in vitro antioxidant properties. Food Chem 2018; 271:157-164. [PMID: 30236661 DOI: 10.1016/j.foodchem.2018.07.176] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 06/13/2018] [Accepted: 07/25/2018] [Indexed: 12/20/2022]
Abstract
The interest in gluten-free (GF) products increases together with the increase in gluten-sensitive people. However, GF foods might have decreased nutritional quality as compared to the gluten containing counterparts. In this work, an investigation of the phenolic and antioxidant profile in 18 GF flours belonging to legumes, cereals and pseudocereals was achieved. Significant differences could be observed across samples. Total phenolic content was highest in violet rice flours, whereas total anthocyanins were highest in violet, nerone, and black rice flours. FRAP and ORAC antioxidant activities were correlated to phenolic contents and found to be higher in violet rice flours. Metabolomics highlighted a wide diversity in phenolics, with flavonoids (197 compounds ascribable to anthocyanins, flavones, flavanones, isoflavonoids, flavonols, and flavanols), phenolic acids (74 compounds belonging to hydroxycinnamics, hydroxybenzoics, and hydroxyphenylacetics), and tyrosol derivatives the most represented. Finally, OPLS-DA multivariate statistics outlined flavonoids, furofurans and phenolic acids as the most discriminant phenolics.
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Affiliation(s)
- Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Jose M Lorenzo Rodriguez
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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Tien NNT, Trinh LND, Inoue N, Morita N, Hung PV. Nutritional composition, bioactive compounds, and diabetic enzyme inhibition capacity of three varieties of buckwheat in Japan. Cereal Chem 2018. [DOI: 10.1002/cche.10069] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Nguyen Ngoc Thanh Tien
- School of Biotechnology; International University; Vietnam National University; HoChiMinh City Vietnam
| | - Le Ngoc Dang Trinh
- School of Biotechnology; International University; Vietnam National University; HoChiMinh City Vietnam
| | - Naoto Inoue
- Department of Agricultural and Life Science; Faculty of Agriculture; Shinshu University; Nagano Japan
| | - Naofumi Morita
- Department of Food Packaging Technology; Toyo College of Food Technology; Kawanishi Hyogo Japan
| | - Pham Van Hung
- School of Biotechnology; International University; Vietnam National University; HoChiMinh City Vietnam
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