Relationship Between The Physical and Chemical Quality Parameters of Common Buckwheat (Fagopyrum Esculentum Moench) and Tartary Buckwheat (Fagopyrum Tataricum Moench)

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Year:
2017
Type of Publication:
Article
Keywords:
Common Buckwheat, Physical and Chemical Quality Parameters, Tatary Buckwheat
Authors:
Begić, Munevera; Žuljević, Sanja Oručević; Akagić, Asima; Spaho, Nermina
Journal:
IJRAS
Volume:
4
Number:
3
Pages:
155-159
Month:
May
ISSN:
2348-3997
Abstract:
The aim of this study was to determine the influence of the physical characteristics on the chemical parameters of the grains of common (Fagopyrum esculentum Moench) and tatary buckwheat (Fagopyrum tataricum Moench). For this experiment 5 samples of buckwheat (4 samples of common buckwheat and 1 sample of tatary buckwheat) were used. Samples of common buckwheat from the locality of central Bosnia and Herzegovina were produced in 2012, while the sample of the tatary buckwheat was produced in 2013. The physical characteristics of grain were determined (test weight and 1000 grain weight), and chemical parameters: pH, titratable acidity, pH, moisture, fat, protein, ash, total phenols and antioxidant activity. The results are processed by PCA analysis - multivariate data analysis. PCA is applied to a set of 9 variables (2 physical and 7 chemical) with the aim of interpreting the relationship between the samples and the correlative relationship within the aforementioned physical and chemical parameters. PCA analysis shows that the total explained variance is 78%. According to the data of the correlative relations there is a very strong correlation between the antioxidant activity and total phenols. However, a very strong correlation is shown between total phenols and antioxidants with the pH value. Tatary buckwheat had a characteristically high content of antioxidants and phenols. From obtained results it is evident that the sample of the tatary buckwheat showed about 9 times higher content of antioxidants and about 20 times higher phenolic content compared to other tested samples of buckwheat
Full text: IJRAS_559_FINAL.pdf

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