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fagopyrum_esculentum_moench [2016/11/22 15:03]
andreas |
fagopyrum_esculentum_moench [2022/07/29 19:49] (aktuell)
andreas |
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| Extracts of the dried herb (Herba Fagopyri, rutin 150mg daily correponding) are regarded as capillary protective to stabilizing blood vessels (vasoprotection). [Phytotherapie bei chronisch venöser Insuffizienz, U. Kastner, B. Kopp, Dept.f.Pharmakognosie Univ.Wien] [[http://www.univie.ac.at/pharmakognosie/files/protected/Kastner/Teil_4%20.1_Venenleiden.pdf]] | Extracts of the dried herb (Herba Fagopyri, rutin 150mg daily correponding) are regarded as capillary protective to stabilizing blood vessels (vasoprotection). [Phytotherapie bei chronisch venöser Insuffizienz, U. Kastner, B. Kopp, Dept.f.Pharmakognosie Univ.Wien] [[http://www.univie.ac.at/pharmakognosie/files/protected/Kastner/Teil_4%20.1_Venenleiden.pdf]] |
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| "Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat groats aroma by a sensory analysis guided fractionation of the extract. The extract with the strongest odour was prepared by petroleum ether extraction of water soaked groats. This extract was further extracted with sodium hydrogen carbonate solution and purified by a preparative layer chromatography and identified by NMR, MS and IR spectroscopy. A capillary electrophoresis method was developed and used to determine salicylaldehyde content in buckwheat groats and flour samples. Traditionally dehulled buckwheat grain, which had the strongest odour, contained the highest concentration (1.6 ppm) of salicylaldehyde with an odour activity value (OAV) of 216." \\ | "Salicylaldehyde (2-hydroxybenzaldehyde) was identified as a characteristic component of buckwheat groats aroma by a sensory analysis guided fractionation of the extract. The extract with the strongest odour was prepared by petroleum ether extraction of water soaked groats. This extract was further extracted with sodium hydrogen carbonate solution and purified by a preparative layer chromatography and identified by NMR, MS and IR spectroscopy. A capillary electrophoresis method was developed and used to determine salicylaldehyde content in buckwheat groats and flour samples. Traditionally dehulled buckwheat grain, which had the strongest odour, contained the highest concentration (1.6 ppm) of salicylaldehyde with an odour activity value (OAV) of 216." \\ |
| Calculation of odour activity values (OAV) of volatiles quantified from freshly ground buckwheat flour showed that compounds with the highest contribution to the buckwheat aroma were: 2,5-dimethyl-4-hydroxy-3(2H)-furanone, (E,E)-2,4-decadienal, phenylacetaldehyde, 2-methoxy-4-vinylphenol, (E)-2-nonenal, decanal, hexanal and salicylaldehyde. \\ | Calculation of odour activity values (OAV) of volatiles quantified from freshly ground buckwheat flour showed that compounds with the highest contribution to the buckwheat aroma were: 2,5-dimethyl-4-hydroxy-3(2H)-furanone, (E,E)-2,4-decadienal, phenylacetaldehyde, 2-methoxy-4-vinylphenol, (E)-2-nonenal, decanal, hexanal and salicylaldehyde. \\ |
| [Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS., Janeš, D., Kantar, D., Kreft, S., Prosen, H., Food Chemistry, 112(1), 2009, 120-124] | [Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS., Janeš, D., Kantar, D., Kreft, S., Prosen, H., Food Chemistry, 112(1), 2009, 120-124] |
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| | "An important consideration should be the distinction between the aroma of raw buckwheat, obtained by solvent extraction and headspace techniques, and aroma of 'cooked' buckwheat obtained by SDE. Presence of certain compounds in the latter, e.g. C6-C9 aldehydes and ketones, could be seen as an artifact formation during heating although, in the particular case of buckwheat, similar to cereals, the aroma of the cooked foodstuff is probably more important then the raw flavour." \\ |
| | [Comparison of isolation methods for the determination of buckwheat volatile compounds., Prosen, H., Kokalj, M., Janeš, D., Kreft, S., Food chemistry, 121(1), 2010, 298-306] |
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| "Tartary buckwheat tea, which is an important and healthy product, has a distinct malty aroma... The compounds with a high probability of contribution to the tartary buckwheat tea aroma (OAV≥10) were as follows: 2,5-dimethyl-4-hydroxy-3(2H)-furanone, nonanal, 2,3-diethyl-5-methylpyrazine, benzeneacetaldehyde, | "Tartary buckwheat tea, which is an important and healthy product, has a distinct malty aroma... The compounds with a high probability of contribution to the tartary buckwheat tea aroma (OAV≥10) were as follows: 2,5-dimethyl-4-hydroxy-3(2H)-furanone, nonanal, 2,3-diethyl-5-methylpyrazine, benzeneacetaldehyde, |
| [[http://plantgenera.org/species.php?id_species=430162&SID=0&size=1]] | [[http://plantgenera.org/species.php?id_species=430162&SID=0&size=1]] |
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| | {{http://www.botanische-spaziergaenge.at/Bilder/Lumix_93/P1250694.JPG}} \\ |
| | Fagopyrum esculentum\\ © Rolf Marschner (2018), |
| | [[http://botanische-spaziergaenge.at/viewtopic.php?f=574&t=4865| www.botanische-spaziergaenge.at]] |
