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1
Suzuki, Tatsuro, Takahiro Hara, Takashi Hara, and Kenjiro Katsu. "Effect of storage temperature on occurrence of secondary dormancy in buckwheat seeds." Seed Science and Technology 48, no. 2 (2020): 257–67. http://dx.doi.org/10.15258/sst.2020.48.2.13.
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Buckwheat (Fagopyrum spp.) is an important crop in many parts of the world, and many varieties have been developed. One of the important breeding issues to be addressed is the low resistance to preharvest-sprouting which causes loss in yields and quality of buckwheat grain. The occurrence of dormancy in cultivated buckwheat, including presence of secondary dormancy has yet to be clarified. In this study, we investigated the effects of storage temperature and periods using nine common buckwheat (Fagopyrum esculentum), seven Tartary buckwheat (Fagopyrum tataricum) and one wild buckwheat (Fagopyrum homotropicum). In some Tartary buckwheats stored at 5°C, the germination of seeds stored 10 days harvest was significantly less than the germination of seeds collected and sown at harvest maturity; the germination of other germplasm, including common buckwheat, was not affected by storage. This result indicates that Tartary buckwheat can acquire secondary dormancy. In addition, the wild buckwheat did not germinate at any storage temperature up to 30 days after harvest maturity; therefore, this buckwheat is considered to be promising breeding material for increasing resistance to preharvest-sprouting resistance.
2
Golob, Aleksandra, Neja Luzar, Ivan Kreft, and Mateja Germ. "Adaptative Responses of Common and Tartary Buckwheat to Different Altitudes." Plants 11, no. 11 (2022): 1439. http://dx.doi.org/10.3390/plants11111439.
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Environmental conditions at different elevations are harsher at higher elevations and impose constraints upon plants. The response of common and Tartary buckwheats to environmental conditions at elevations between 300 and 1180 m above sea level (asl) was studied. In common buckwheat, grown at the highest elevation, there was an increased investment in secondary metabolism, and decreased investment in primary metabolism, since the production of UV-absorbing compounds was enhanced while the amounts of chlorophylls and carotenoids decreased. In Tartary buckwheat, the amounts of UV-absorbing compounds, chlorophylls and carotenoids were similar in plants grown at different elevations, indicating better adaptation to conditions at higher elevations. Common and Tartary buckwheat plants from Podbeže had thicker leaves than plants from the two other locations. This could be a response to high radiation in the very sunny position in Podbeže.
3
Wall, David A., and Majorie A. H. Smith. "Weed management in common buckwheat (Fagopyrum esculentum)." Canadian Journal of Plant Science 79, no. 3 (1999): 455–61. http://dx.doi.org/10.4141/p98-104.
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There are currently no broadleaf herbicides registered in Canada for use in common buckwheat (Fagopyrum esculentum Moench.). Greenhouse and field studies were conducted from 1994 to 1997 at Morden and Brandon, Manitoba, to investigate potential herbicide treatments for buckwheat when cultural methods fail to control broadleaf weeds. Dose-response studies conducted in the greenhouse showed that buckwheat tolerance to desmedipham was three to five times greater than that of volunteer canola (Brassica napus L. and B.rapa L.), lamb's-quarters (Chenopodium album L.), redroot pigweed (Amaranthus retroflexus L.) and wild mustard (Sinapis arvensis L.). A separate experiment showed that buckwheat cultivars did not differ in tolerance to desmedipham. Another greenhouse study demonstrated that low dosages of bentazon caused severe injury in buckwheat. In field studies, 500 to 700 g a.i. ha−1 of desmedipham effectively suppressed the annual broadleaf weed biomass in buckwheat without reducing seed yields. At a low dosage of 300 g a.i. ha−1 of desmedipham there were no yield losses even though no weed biomass reduction was evident. Imazamethabenz at 150 to 250 g a.i. ha−1 and metribuzin at 140 and 210 g a.i. ha−1 severely injured buckwheat and usually reduced yields. 2,4-D at 140 g a.i. ha−1 suppressed weed biomass, but caused severe injury and often reduced buckwheat yield. At 70 g a.i. ha−1, 2,4-D suppressed weed growth as effectively as the higher dosage with less visual injury, but sometimes reduced buckwheat yields. Thus, desmedipham is the most promising postemergence broadleaf herbicide for use in common buckwheat. Key words: Common buckwheat, crop tolerance, dose response, weed management, yield
4
Wu, Yuling, Zhanming Li, Hui Zhu, Run Zi, Fang Xue, and Yue Yu. "Identification of Tartary Buckwheat (Fagopyrum tataricum (L.) Gaertn) and Common Buckwheat (Fagopyrum esculentum Moench) Using Gas Chromatography–Mass Spectroscopy-Based Untargeted Metabolomics." Foods 12, no. 13 (2023): 2578. http://dx.doi.org/10.3390/foods12132578.
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Tartary buckwheat has attracted more attention than common buckwheat due to its unique chemical composition and higher efficacy in the prevention of various diseases. The content of flavonoids in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is higher than that in common buckwheat (Fagopyrum esculentum Moench). However, the processing process of Tartary buckwheat is complex, and the cost is high, which leads to the frequent phenomenon of common buckwheat counterfeiting and adulteration in Tartary buckwheat, which seriously damages the interests of consumers and disrupts the market order. In order to explore a new and simple identification method for Tartary buckwheat and common buckwheat, this article uses metabolomics technology based on GC-MS to identify Tartary buckwheat and common buckwheat. The results show that the PLS-DA model can identify Tartary buckwheat and common buckwheat, as well as Tartary buckwheat from different regions, without an over-fitting phenomenon. It was also found that ascorbate and aldarate metabolism was the main differential metabolic pathway between Tartary buckwheat and common buckwheat, as well as the amino acids biosynthesis pathway. This study provides a new attempt for the identification of Tartary buckwheat and common buckwheat for the quality control of related agricultural products.
5
Chen, Yen-Liang, Kai-Min Yang, Xin-Yu Shiao, Jan-Jeng Huang, Yu-An Ma, and Po-Yuan Chiang. "Relationship between Storage Quality and Functionality of Common Buckwheat (Fagopyrum esculentum Moench) and Tartary Buckwheat (Fagopyrum tataricum Gaertn) at Different Temperatures." AgriEngineering 6, no. 3 (2024): 3121–36. http://dx.doi.org/10.3390/agriengineering6030178.
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Buckwheat and other grains have become influential in sustainable agriculture and food security owing to climate change. However, subpar storage conditions can result in the deterioration of the nutritional value and active components of buckwheat, making storage quality a significant research subject. This study examined common buckwheat (CB) and Tartary buckwheat (TB) stored at 4 °C, 30 °C, and 55 °C from 0 to 6 months to assess storage quality and its relationship to the preservation of active components. The results of agglomerative hierarchical clustering (AHC) and principal component analysis (PCA) showed that as storage temperature and time increased, both CB and TB exhibited the following differences: significant alterations in color due to an increase in browning index (B.I.), higher acidity from accelerated acid production at high temperatures, and a decrease in total phenolics, flavonoid content, and antioxidant capacity due to thermal degradation of functional components. In the storage quality assessment, no alteration in microstructure or degradation in components was detected after exposure to all times and temperatures, and the content of the primary bioactive compound, rutin, was CB (16.57–27.81 mg/100 g d.w.) and TB (707.70–787.58 mg/100 g d.w.), demonstrating buckwheat’s resistance to microbial contamination. Storage temperature significantly impacts buckwheat’s quality and bioactive components, making it an important element in establishing a sustainable food supply chain.
6
Vombergar, Blanka, Vida Škrabanja, and Mateja Germ. "Flavonoid concentration in milling fractions of Tartary and common buckwheat." Fagopyrum 37, no. 1 (2020): 11–21. http://dx.doi.org/10.3986/fag0013.
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Common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (F. tataricum Gaertn.) samples were used in milling, sieving and analysing experiments. Flavonoids were analysed in buckwheat samples, in milling and sieving fractions and after the contact of flour particles with water, to simulate conditions in dough.
 In Tartary buckwheat, there was even more than 100-times higher content of flavonoids flour in comparison to respective fractions of common buckwheat flour. The highest concentration of flavonoids in milling fractions of Tartary buckwheat flour (granulation over 100 |im up to including 1000 |im) was established as 3.5-4.5% flavonoids/DM.
 Immediately after the direct contact of flour particles of common and Tartary buckwheat with water the apparent concentration of flavonoids rose (even for 100% or more) in the first 5-30 minutes of contact. After one hour, due to the degradation of flavonoids, their concentration decreased. Concentration of flavonoids are after 24 hours of contact of flavonoids with water in all milling fractions lower in comparison to the value after first 5 minutes of contact with water.
7
Vombergar, Blanka. "Rutin and quercetin in common and Tartary buckwheat flour and dough." Fagopyrum 38, no. 2 (2021): 43–53. http://dx.doi.org/10.3986//fag0022.
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The concentration of flavonoids rutin and quercetin in flours of common and Tartary buckwheat was investigated. In Tartary buckwheat, concentration of rutin is much higher compared to common buckwheat. In Tartary buckwheat it was measured 1.17 to 1.75% rutin in dry matter, while in common buckwheat it was only 0.003%. After direct contact of buckwheat flour with water, different biochemical activities in Tartary buckwheat developed with rutin. After the time (5 minutes or two hours), the concentration of rutin is in the flour-water mixtures much lowered, and quercetin appeared. However, after quick initial changes, some rutin remained in flour-water mixtures even after 24 hours. In any way, after 24 hours of direct contact of flour particles with water, the concentration of quercetin is higher than that of rutin. It is established that the concentration of rutin in flour-water mixtures is the result of two processes. One is the release of rutin from grain structures and its dissolving in water, and the second is the release of rutin degrading enzymes from grain structures and their activity in solution.
8
Golob, Aleksandra, Neja Luzar, and Mateja Germ. "Response of common buckwheat and Tartary buckwheat from different elevations to selenium treatment." Fagopyrum 38, no. 1 (2021): 15–23. http://dx.doi.org/10.3986/fag0019.
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Common buckwheat and Tartary buckwheat were grown in Slovenia outdoors at different elevations – 300 m, 600 m and 1180 m a.s.l. Both species were foliarly treated with selenium twice (in the vegetative phase and in the flowering phase). The effects of Se treatment and different growing locations on selected biochemical, physiological and anatomical traits were monitored. In Se treated common buckwheat, amount of chlorophylls was higher in plants from Ljubljana (the lowest elevation – 300 m a.s.l.) than in plants grown in Podbeže (600 m a.s.l.), whereas in control group, plants grown in Ljubljana contained more chlorophylls than plants from Javorje (the highest elevation – 1180 m a.s.l.). In both buckwheat species, Se alone did not affect amount of chlorophylls in any of location. In Se treated common buckwheat plants, the amount of UV absorbing compounds was the highest in plants, grown at the highest elevation. In common buckwheat, Se lowered the number of CaOx in plants, grown in Javorje. Conditions at different elevations, as well as treatments with Se, did not affect potential and effective photochemical efficiency of Photosystem II.
 Keywords: common buckwheat, Tartary buckwheat, elevation, selenium, morphological characteristics, biochemical characteristics
9
Li, Jing, Pu Yang, Qinghua Yang, et al. "Analysis of Flavonoid Metabolites in Buckwheat Leaves Using UPLC-ESI-MS/MS." Molecules 24, no. 7 (2019): 1310. http://dx.doi.org/10.3390/molecules24071310.
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Flavonoids from plants are particularly important in our diet. Buckwheat is a special crop that is rich in flavonoids. In this study, four important buckwheat varieties, including one tartary buckwheat and three common buckwheat varieties, were selected as experimental materials. The total flavonoid content of leaves from red-flowered common buckwheat was the highest, followed by tartary buckwheat leaves. A total of 182 flavonoid metabolites (including 53 flavone, 37 flavonol, 32 flavone C-glycosides, 24 flavanone, 18 anthocyanins, 7 isoflavone, 6 flavonolignan, and 5 proanthocyanidins) were identified based on Ultra Performance Liquid Chromatography–Electrospray Ionization–Tandem Mass Spectrometry (UPLC-ESI-MS/MS) system. Through clustering analysis, principal component analysis (PCA), and orthogonal signal correction and partial least squares-discriminant analysis (OPLS-DA), different samples were clearly separated. Considerable differences were observed in the flavonoid metabolites between tartary buckwheat leaves and common buckwheat leaves, and both displayed unique metabolites with important biological functions. This study provides new insights into the differences of flavonoid metabolites between tartary buckwheat and common buckwheat leaves and provides theoretical basis for the sufficient utilization of buckwheat.
10
Vombergar, Blanka, Marija Horvat, Stanko Vorih, and Nataša Pem. "New trends in preparing buckwheat dishes in Slovenia." Fagopyrum 38, no. 2 (2021): 35–42. http://dx.doi.org/10.3986//fag0021.
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Slovenian cuisine is traditionally related to the use of buckwheat, especially common buckwheat. At the Education Centre Piramida Maribor there are developing possibilities of using common and Tartary buckwheat in modern gastronomy. This paper presentings buckwheat dishes, which were developed and upgraded according to the trends in modern nutrition, along with market responses. Present varieties of buckwheat bread made with different leavening agents (e.g. yeast, sourdough, baking powder, cream of tartar, mineral water and without rising agents), confectionnery (e.g. cakes, pies, cream-pies, strudels, biscuits) from Tartary buckwheat, common buckwheat and other flours and also Tartary buckwheat pasta are presented. Buckwheat (either as gruel or as flour) can also be used as an ingredient in filling the chocolate pralines or in ice cream. In addition various buckwheat dishes with a touch of contemporary trends and culinary art are introduced. Furthermore, the possibilities of using common and Tartary buckwheat flour for gluten-free confectionery and for a variety of sweet and savory gluten-free dishes in the culinary will be presented. The latest speciality will be the presentation of buckwheat bread, confectionery and pasta combined with edible flowers.
11
Zhang, Kaixuan, Yuqi He, Xiang Lu, et al. "Comparative and population genomics of buckwheat species reveal key determinants of flavor and fertility." Molecular Plant 16 (September 15, 2023): 1427–44. https://doi.org/10.1016/j.molp.2023.08.013.
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Common buckwheat (<em>Fagopyrum esculentum</em>) is an ancient crop with a world-wide distribution. Due to its excellent nutritional quality and high economic and ecological value, common buckwheat is becoming increasingly important throughout the world. The availability of a high-quality reference genome sequence and population genomic data will accelerate the breeding of common buckwheat, but the high heterozygosity due to the outcrossing nature has greatly hindered the genome assembly. Here we report the assembly of a chromosome-scale high-quality reference genome of <em>F. esculentum</em> var. <em>homotropicum</em>, a homozygous self-pollinating variant of common buckwheat. Comparative genomics revealed that two cultivated buckwheat species, common buckwheat (<em>F. esculentum</em>) and Tartary buckwheat (<em>F. tataricum</em>), underwent metabolomic divergence and ecotype differentiation. The expansion of several gene families in common buckwheat, including FhFAR genes, is associated with its wider distribution than Tartary buckwheat. Copy number variation of genes involved in the metabolism of flavonoids is associated with the difference of rutin content between common and Tartary buckwheat. Furthermore, we present a comprehensive atlas of genomic variation based on whole-genome resequencing of 572 accessions of common buckwheat. Population and evolutionary genomics reveal genetic variation associated with environmental adaptability and floral development between Chinese and non-Chinese cultivated groups. Genome-wide association analyses of multi-year agronomic traits with the content of flavonoids revealed that Fh05G014970 is a potential major regulator of flowering period, a key agronomic trait controlling the yield of outcrossing crops, and that Fh06G015130 is a crucial gene underlying flavor-associated flavonoids. Intriguingly, we found that the gene translocation and sequence variation of FhS-ELF3 contribute to the homomorphic self-compatibility of common buckwheat. Collectively, our results elucidate the genetic basis of speciation, ecological adaptation, fertility, and unique flavor of common buckwheat, and provide new resources for future genomics-assisted breeding of this economically important crop.
12
Germ, Mateja, Aleksandra Golob, Katarina Vogel Mikuš, et al. "The potential of Si and Se as biostimulants to enhance resistance to climatic conditions and improve yields in common and Tartary buckwheat." Fagopyrum 42, no. 1 (2025): 19–28. https://doi.org/10.3986/fag0045.
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Common buckwheat and Tartary buckwheat are pseudocereals and grow worldwide. Due to the high concentration of flavonoids, buckwheats are potential sources of smart food. Tartary and common buckwheat are traditionally grown in mountain regions of China, Korea, the northern parts of India, Bhutan, and Nepal. Plants that grow in high elevations are exposed to intense UV radiation, which can harm susceptible sites in the plants. Plants defend themselves against intense radiation by synthesising UV-absorbing compounds. Drought will probably become more frequent and intense due to climate change. UV radiation and drought are environmental parameters that present stress to the plants. These impacts can be synergistic or antagonistic. Selenium (Se) and silicon (Si) can protect plants exposed to UV radiation or drought since Se acts as an antioxidant. Silicon is an abundant element in Earth’s crust. It is present as a liquid or an amorphous or crystalline solid phase in the soil. Selenium and silicon are not essential elements for vascular plants, but they may positively affect plants. Thus, they can be added to the growth media to improve crop yield and quality, enhance resistance to biotic and biotic stress and improve plant growth.
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Joshi, Nidhi, Kumkum Giri, Aditi Biswas, Pawanesh Tamta, and Kuldip C. Verma. "Comparative Analysis of Nutritional Values, Bioactive Compounds and Antinutrients in Tartary and Common Buckwheat Leaves." Indian Journal of Plant Genetic Resources 36, no. 03 (2023): 449–54. http://dx.doi.org/10.61949/0976-1926.2023.v36i03.15.
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Among the millets grown in the Himalayan region of India, common and tartary buckwheat are the most cultivated species. Due to its extensive nutritional and antioxidant characteristics, buckwheat is attracting much interest, especially in producing nutrient-rich healthy foods. The objective of this study was to investigate nutritional values (protein, lysine, arginine and tryptophan content), bioactive compounds (total phenolic and flavonoid contents, antioxidant and rutin content) and antinutrients (phytate, tannin and oxalate) in tartary and common buckwheat leaves. Till now, very little information is available on the phytochemical constituents of buckwheat leaves as compared to the seeds. Common buckwheat leaves contain significantly (p < 0.05) more protein (22.21 ± 0.23 gm/100 g), lysine (12.41 ± 0.41 gm/ 100 g protein), arginine (6.61 ± 0.29 gm/100 g protein) and tryptophan (3.58 ± 0.36 gm/100 g protein) content then tartary buckwheat. There were relatively minor differences in the contents of amino acids. The results showed that the phenol (1768.16 ± 0.78 mg GAE/100 g), flavonoid (678.31 ± 0.27 mg QE/100 g), total antioxidant activity (52.89 ± 0.77 mg/100 g), rutin (11.32 ± 0.10 gm/100 gm), phytate (2.84 ± 0.07 gm/100 gm), tannin (2.76 ± 0.08 gm/100 gm), and oxalate (4.27 ± 0.03 gm/100 gm) content of the tartary buckwheat samples were significantly (p < 0.05) higher as compared to that of the common buckwheat leaves. On the basis of this study, it can be concluded that tartary buckwheat leaves are superior as green vegetables compared to common buckwheat for preventative nutrition.
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Ohnishi, Ohmi. "The Origin of Cultivated Buckwheat in Mankang District of the Sanjiang Area of Eastern Tibet and its Diffusion to India and the Himalayan Hills." Fagopyrum 41, no. 2 (2024): 57–63. http://dx.doi.org/10.3986/fag0042.
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Natural populations of the wild ancestor of cultivated common buckwheat were searched and collected, starting from its discovery in1990 and finishing the collections in 2005. Among the collections, the samples Zhuka, Xihe from Mankang district of Tibet are most closely related to cultivated common buckwheat. On the other hand, cultivated populations of common buckwheat in Zhouba, Zhubalong both from Mankang district are most closely related with the wild ancestor of common buckwheat. This leads to the hypothesis on the origin of cultivated buckwheat in Mankang district in the Sanjiang area. The diffusion rout from the original birthplace to India and the Himalayan hills is proposed. Several characteristics of Indian and Himalayan common buckwheat are discussed. A main conclusion of the discussion is that the European buckwheat is not of Indian origin nor of the Himalayan origin. It probably came from the northern China through the Silk Road.
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Kalinová, J., J. Moudrý, and V. Čurn. "Technological quality of common buckwheat (Fagopyrum esculentum Moench.)." Plant, Soil and Environment 48, No. 6 (2011): 279–84. http://dx.doi.org/10.17221/4243-pse.
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Seven cultivars of common buckwheat were tested in field trials under two levels of nitrogen fertilisation on two experimental sites during 1998&ndash;2000. The aim of the experiments was to evaluate the influence of cultivar, nutrition and year on main technological quality parameters (thousand achenes weight, volume weight, proportion of fractions on sieves 4.5 and 4 mm, proportion of husks and yield of groats). The differences were observed between buckwheat cultivars in all observed parameters of technological value. Nitrogen fertilisation before sowing (50 kg.ha<sup>&ndash;1</sup>) did not influence any parameter. On the contrary, buckwheat technological value was influenced by sequence weather (particularly rainfalls) during flowering and achenes formation periods (July). The influence of year was manifested especially on development of endosperm and husks of achenes. Better growing conditions on experimental site Uhř&iacute;něves caused lower values of volume weight, lower proportion of pericarp (husks) and considerably higher proportion of fraction over 4.5 mm.
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Duellman, Kasia M., Febina M. Mathew, Samuel G. Markell, and Lisa A. Castlebury. "Diaporthe gulyae: The New Pathogen on Common Buckwheat (Fagopyrum esculentum)." Plant Health Progress 20, no. 2 (2019): 70–72. http://dx.doi.org/10.1094/php-12-18-0078-rs.
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A fungus associated with stem disease on common buckwheat (Fagopyrum esculentum Moench) was shown to be pathogenic on this crop, with differences in reaction of buckwheat varieties to causal agent. Sequence analyses support identification of the pathogen as Diaporthe gulyae, which has also been shown to be a pathogen on soybean and sunflower. As a result, the use of buckwheat in rotations with sunflower or soybean may need to be reconsidered.
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Luthar, Zlata, Meiliang Zhou, Aleksandra Golob, and Mateja Germ. "Breeding Buckwheat for Increased Levels and Improved Quality of Protein." Plants 10, no. 1 (2020): 14. http://dx.doi.org/10.3390/plants10010014.
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Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are important sources of proteins with balanced amino-acid compositions, and thus of high nutritional value. The polyphenols naturally present in Tartary buckwheat and common buckwheat lower the true digestibility of the proteins. Digestion-resistant peptides are a vehicle for fecal excretion of steroids, and in this way, for bile acid elimination and reduction of cholesterol concentrations in serum. Buckwheat proteins are more effective compared to soy proteins for the prevention of gallstone formation. Tartary and common buckwheat grain that contains appropriate amounts of selenium-containing amino acids can be produced as functional food products. The protein-rich by-products of buckwheat are a good source of bioactive substances that can suppress colon carcinogenesis by reducing cell proliferation. The grain embryo is a rich source of proteins, so breeding buckwheat with larger embryos is a possible strategy to increase protein levels in Tartary and common buckwheat grain. However, chemical analysis of the grain is the most relevant criterion for assessing grain protein levels and quality.
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Friesen, George H., and Clayton G. Campbell. "Common Buckwheat (Fagopyrum esculentum) Tolerance to Herbicides." Weed Science 34, no. 3 (1986): 435–39. http://dx.doi.org/10.1017/s004317450006714x.
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Field experiments conducted over a 7-yr period have demonstrated that common buckwheat (Fagopyrum esculentumMoench. cv. ‘Mancan’) has acceptable tolerance to many herbicides that are known to selectively control grass-type weeds in broadleaf crops. Herbicides for broadleaf weed control that showed some selectivity in common buckwheat were desmedipham {ethyl [3-[(phenylamino) carbonyl] oxy] phenyl] carbamate} applied postemergence and fluorochloridone {3-chloro-4-(chloromethyl)-1-[3-(trifluoromethyl)phenyl]-2-pyrrolidinone} applied either preplant soil incorporated or preemergence shallow incorporated. Tank mixtures of desmedipham plus sethoxydim {2-[1-(ethoxyimino)butyl-5-[2-(ethylthio)propyl]-3-hydroxy-2-cyclohexen-1-one} also showed adequate tolerance to common buckwheat at rates recommended for weed control in other crops.
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Liu, Yang, Xiaomei Fang, Tian Tang, et al. "Inflorescence Transcriptome Sequencing and Development of New EST-SSR Markers in Common Buckwheat (Fagopyrum esculentum)." Plants 11, no. 6 (2022): 742. http://dx.doi.org/10.3390/plants11060742.
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Common buckwheat (Fagopyrum esculentum M.) is known for its adaptability, good nutrition, and medicinal and health care value. However, genetic studies of buckwheat have been hindered by limited genomic resources and genetic markers. In this study, Illumina HiSeq 4000 high-throughput sequencing technology was used to sequence the transcriptome of green-flower common buckwheat (Gr) with coarse pedicels and white-flower Ukrainian daliqiao (UD) with fine pedicels. A total of 118,448 unigenes were obtained, with an average length of 1248 bp and an N50 of 1850 bp. A total of 39,432 differentially expressed genes (DEGs) were identified, and the DEGs of the porphyrins and chlorophyll metabolic pathway had significantly upregulated expression in Gr. Then, a total of 17,579 sequences containing SSR loci were detected, and 20,756 EST-SSR loci were found. The distribution frequency of EST-SSR in the transcriptome was 17.52%, and the average distribution density was 8.21 kb. A total of 224 pairs of primers were randomly selected for synthesis; 35 varieties of common buckwheat and 13 varieties of Tartary buckwheat were verified through these primers. The clustering results well verified the previous conclusion that common buckwheat and Tartary buckwheat had a distant genetic relationship. The EST-SSR markers identified and developed in this study will be helpful to enrich the transcriptome information and marker-assisted selection breeding of buckwheat.
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Sinkovič, Lovro, Nives Ogrinc, Doris Potočnik, and Vladimir Meglič. "Isotope Fingerprints of Common and Tartary Buckwheat Grains and Milling Fractions: A Preliminary Study." Foods 11, no. 10 (2022): 1414. http://dx.doi.org/10.3390/foods11101414.
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The grains and milling fractions of common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) are widely used for both industrial and small-scale food and non-food products. This paper represents a preliminary study of the isotopic signature (δ13C, δ15N, and δ34S) to differentiate between buckwheat species (common vs. Tartary), organic and conventional cultivation farming, and different buckwheat fractions (light flour, semolina, and hulls) obtained by a traditional cereal stone-mill. Stable isotope ratios were analyzed using an elemental analyzer coupled to an isotope ratio mass spectrometer (EA/IRMS). The results indicated that δ13C, δ15N, and δ34S values could be used to verify the origin and production practices of buckwheat and even its products.
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Janovská, Dagmar, Michal Jágr, Pavel Svoboda, Václav Dvořáček, Vladimir Meglič, and Čepková Petra Hlásná. "Breeding Buckwheat for Nutritional Quality in the Czech Republic." Plants 10, no. 7 (2021): 1262. https://doi.org/10.3390/plants10071262.
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Buckwheat is a nutritionally valuable crop, an alternative to common cereals also be used in gluten-free diets. The selection of buckwheat genotypes suitable for further breeding requires the characterization and evaluation of genetic resources. The main objective of this work, which is part of the ECOBREED project activities, was to evaluate selected phenotypic and morphological traits using international buckwheat descriptors, including total phenolic content and antioxidant activity, on a unique set of 136 common buckwheat accessions grown in 2019-2020 under Czech Republic conditions. In addition, UHPLC-ESI- MS /MS was used to analyse a broad spectrum of 20 phenolic compounds in buckwheat seeds, including four flavanols, three phenolic acids, seven flavonols, four flavones, and two flavanones. Five accessions from the set showed high stability of the evaluated traits under changing conditions within both years of observation. These materials can be used in breeding programmes aimed at improving buckwheat genotypes with emphasis on quality traits.
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Kalinová, J., and J. Moudrý. "Evaluation of frost resistance in varieties of common buckwheat (Fagopyrum esculentum Moench)." Plant, Soil and Environment 49, No. 9 (2011): 410–13. http://dx.doi.org/10.17221/4145-pse.
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The aim of this study was to determine the most sensitive growth stage of common buckwheat to frost temperatures and evaluate differences in frost resistance among varieties. A&nbsp;modified field-laboratory method was utilised for the study on four varieties of common buckwheat. The lethal temperature (LT50) was determined for all variants. The critical time of frost action (Lt50) was determined for the lethal temperature and for the most sensitive growth stage. Buckwheat is most sensitive to frost temperature from the stage of primary leaves to the stage of two secondary leaves. Differences among the growth stages developed with plant hardening during the growth. The lethal temperature of buckwheat was in the range &ndash;1.3 to &ndash;2.9&deg;C depending on the stage of development and growing conditions. The critical time of frost action (temperature &ndash;2&deg;C) was in the range 4.3 to 5.9 hours. Varieties Pyra and Emka were most resistant from chosen varieties.
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Regvar, Marjana, Urška Bukovnik, Matevž Likar, and Ivan Kreft. "UV-B radiation affects flavonoids and fungal colonisation in Fagopyrum esculentum and F. tataricum." Open Life Sciences 7, no. 2 (2012): 275–83. http://dx.doi.org/10.2478/s11535-012-0017-4.
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AbstractIn the present study, we have evaluated the effects of increased UV-B radiation that simulates 17% ozone depletion, on fungal colonisation and concentrations of rutin, catechin and quercetin in common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum). Induced root growth and reduced shoot:root ratios were seen in both of these buckwheat species after enhanced UV-B radiation. There was specific induction of shoot quercetin concentrations in UV-B-treated common buckwheat, whereas there were no specific responses for flavonoid metabolism in tartary buckwheat. Root colonisation with arbuscular mycorrhizal fungi significantly reduced catechin concentrations in common buckwheat roots, and induced rutin concentrations in tartary buckwheat, but did not affect shoot concentrations of the measured phenolics. Specific UV-B-related reductions in the density of microsclerotia were observed in tartary buckwheat, indicating a mechanism that potentially affects fungus-plant interactions. The data support the hypothesis that responses to enhanced UV-B radiation can be influenced by the plant pre-adaptation properties and related changes in flavonoid metabolism.
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Kwang-Soo, Cho, Hong Su-Young, Yun Bong-Kyoung, et al. "Application of InDel markers based on the chloroplast genome sequences for authentication and traceability of tartary and common buckwheat." Czech Journal of Food Sciences 35, No. 2 (2017): 122–30. http://dx.doi.org/10.17221/116/2016-cjfs.
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A reliable, qualitative PCR-based detection method for the traceability and authentication of common and Tartary buckwheat was developed. Five InDel markers developed from chloroplast genome variation between the two species were applied for 96 buckwheat accessions and all accessions were easily differentiated as Tartary and common buckwheat using these markers. We also determined the sample detection limit by PCR and qPCR as 0.001 and 0.02 ng/µl, respectively. InDel markers could detect the mixture of two species flour up to 10% contamination. InDel markers were also applied to processed foods such as noodles and tea, and we found that species-specific PCR bands could be used to identify buckwheat even after processing. Hence, these InDel markers are simple with higher specificity and sensitivity and are reliable for the authentication of buckwheat processed foods.
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Orožen, Lea, Katarina Vogel-Mikuš, Matevž Likar, Marijan Nečemer, Peter Kump, and Marjana Regvar. "Elemental composition of wheat, common buckwheat, and tartary buckwheat grains under conventional production." Acta Biologica Slovenica 55, no. 2 (2012): 13–24. http://dx.doi.org/10.14720/abs.55.2.15529.
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The elemental composition of cereal and pseudocereal grain is believed to significantly affect the portions of the minerals supplied for particular human populations. Therefore, care needs to be taken to improve the availability of the essential elements and to decrease unwanted metal accumulation in edible plant parts. In the present study, we have investigated the element accumulation in the grain of wheat (Triticum aestivum L.), common buckwheat (Fagopyrum esculentum Moench), and tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.), harvested from the same field under conventional grain production. Soil and grain element compositions were analysed using energy dispersive X-ray fluorescence spectrometry and total reflection X-ray fluorescence spectrometry. The wheat grain shows significantly higher (p < 0.05) higher element concentrations than both of the buckwheat species tested. The contents of elements in 100 g grain were higher than the concentrations listed in the literature for wheat and buckwheat flours, which indicates significant losses of elements during milling and polishing. Concerns are raised due to the high and unwanted metal ac- cumulation in wheat and buckwheat. The data indicate that both of these buckwheat species accumulate less metal contaminants when compared to wheat.
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Norbäck, Dan, and Gunilla Wieslander. "A Review on Epidemiological and Clinical Studies on Buckwheat Allergy." Plants 10, no. 3 (2021): 607. http://dx.doi.org/10.3390/plants10030607.
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Background: Cultivated buckwheat include two species originating from China: common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum). Buckwheat can cause IgE-mediated allergy, including severe allergic reactions and anaphylaxis. Exposure can occure when eating buckwheat food (food allergen), when producing or handling buckwheat food (occupational exposure) or when sleeping on buckwheat husk pillows (houeshold environmental exposure). Methods: A search on buckwheat allergy in the medical datbase PubMed from 1970–2020. Result: A number of allergenic proteins have been identified in common buckwheat (e.g., Fag e 1, Fag e 2 and Fag e 3) and in tartary buckwheat (e.g., Fag t 1, Fag t 2, Fag t 3). Clinically relevant cross-reactivity has been described between buckwheat and peanut, latex, coconut, quinoa, and poppy seed. The prevalence of buckwheat allergy in the population can be estimated as 0.1–0.4% in Japan, Korea and buckwheat consuming areas of China. Among patients in allergy clinics in different countries, 2–7% has confirmed buckwheat allergy. School studies from Japan and Korea found 4–60 cases of buckwheat-related anaphylaxis per 100,000 school children. The incidence of severe allergic reactions to buckwheat, including anaphylaxis, can be estimated as 0.1–0.01 cases per 100,000 person-years. Conclusions: Buckwheat allergy is a neglected allegy deserving further attention but severe allergic reactions are rare.
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Luthar, Zlata, Mateja Germ, Matevž Likar, et al. "Breeding Buckwheat for Increased Levels of Rutin, Quercetin and Other Bioactive Compounds with Potential Antiviral Effects." Plants 9, no. 12 (2020): 1638. http://dx.doi.org/10.3390/plants9121638.
Full textAbstract:
Common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) are sources of many bioactive compounds, such as rutin, quercetin, emodin, fagopyrin and other (poly)phenolics. In damaged or milled grain under wet conditions, most of the rutin in common and Tartary buckwheat is degraded to quercetin by rutin-degrading enzymes (e.g., rutinosidase). From Tartary buckwheat varieties with low rutinosidase activity it is possible to prepare foods with high levels of rutin, with the preserved initial levels in the grain. The quercetin from rutin degradation in Tartary buckwheat grain is responsible in part for inhibition of α-glucosidase in the intestine, which helps to maintain normal glucose levels in the blood. Rutin and emodin have the potential for antiviral effects. Grain embryos are rich in rutin, so breeding buckwheat with the aim of producing larger embryos may be a promising strategy to increase the levels of rutin in common and Tartary buckwheat grain, and hence to improve its nutritional value.
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Balážová, Želmíra, Lucia Čišecká, Zdenka Gálová, et al. "Characterization of Genetic Variability of Common and Tartary Buckwheat Genotypes Using Microsatellite Markers." Plants 13, no. 15 (2024): 2147. http://dx.doi.org/10.3390/plants13152147.
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Buckwheat is a highly nutritional pseudocereal with antioxidant potential. The aim of this study was to analyze the genetic variability of 21 varieties of common buckwheat (Fagopyrum esculentum Moench.) and 14 varieties of Tartary buckwheat (Fagopyrum tataricum Gaertn.) using microsatellite markers. By analyzing 21 SSR markers, an average of 11.6 alleles per locus were amplified and an average PIC value of 0.711 was determined. We determined the heterozygous status of the individuals and variability in the set using the SSR analysis on the basis of expected heterozygosity (He, 0.477), observed heterozygosity (Ho, 0.675), Shannon’s index (I, 0.820), and fixation indices (FST, FIS, FIT). Based on the SSR analyses, the lower level of expected heterozygosity in the analyzed set of Tartary buckwheat genotypes was observed compared to common buckwheat. With the help of a hierarchical cluster analysis using the UPGMA algorithm, Structure analysis, and PCoA analysis for the SSR markers, we divided the buckwheat varieties in the dendrogram into two main clusters according to the species. The AMOVA analysis showed that genetic variability between the individuals prevails in the analyzed set. The SSR technique proved to be a suitable tool for the determination of intra- and inter-varietal genetic variability and for analysis of diversity.
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Streimikyte, Paulina, Aiste Balciunaitiene, Theodore Daniel Liapman, et al. "Enzymatically Hydrolysed Common Buckwheat (Fagopyrum esculentum M.) as a Fermentable Source of Oligosaccharides and Sugars." Applied Sciences 12, no. 16 (2022): 8210. http://dx.doi.org/10.3390/app12168210.
Full textAbstract:
Common buckwheat (Fagopyrum esculentum M.) is highly rich in starches and polysaccharides. Nowadays, the use of common buckwheat in brewing processes and functional product development is gaining popularity as it is gluten-free and therefore suitable for those suffering from coeliac disease. Moreover, enzyme-assisted extraction for common buckwheat releases these oligosaccharides as well as bioactive substances, which can be further used for developing new products. This research aims to compare different enzymatic hydrolysis methods and their effect on roasted common buckwheat flour. The degradation of buckwheat flour using these hydrolytic enzymes was captured using SEM. Oligosaccharide and sugar molecular mass distributions were identified using HPLC-SEC. The extract with the highest fermentable monomeric sugar content was further fermented with ancient lactic acid bacteria starters: Tibetan kefir grains and birch sap. Ferment extracts were analyzed for antimicrobial activity against ten different pathogenic bacteria. The results indicated that the incorporation of enzymes into the extraction process lead to the release of a wide variety of DP3-DP4. Furthermore, the successful fermentation of these extracts with ancient starters revealed promising antimicrobial activity against nine different pathogenic bacteria, including E. coli and L. monocytogenes. In general, common buckwheat is a suitable ingredient for developing beverages and products with high value and has high potential in pharmaceutical applications.
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Vollmannová, Alena, Janette Musilová, Judita Lidiková, et al. "Concentrations of Phenolic Acids Are Differently Genetically Determined in Leaves, Flowers, and Grain of Common Buckwheat (Fagopyrum esculentum Moench)." Plants 10, no. 6 (2021): 1142. http://dx.doi.org/10.3390/plants10061142.
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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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Mazahir, Muhammad, Anwaar Ahmed, Muhammad Akram khan, Abida Mariam, and Sakhawat Riaz. "Comparative study of physicochemical and functional properties of different buckwheat varieties and their milling fractions." International Food Research Journal 30, no. 5 (2023): 1261–73. http://dx.doi.org/10.47836/ifrj.30.5.14.
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The present work evaluated the physicochemical and functional characteristics of different indigenous buckwheat varieties grown in Gilgit Baltistan, Pakistan, using grains and milled flour (fine flour, coarse flour, bran, and husk). Results showed that the thousand grain weight, length, width, thickness, arithmetic mean diameter, and geometric mean diameter were found to be highest in common buckwheat. In contrast, the highest mean values for sphericity were observed in Tartary buckwheat. The water absorption capacity, oil absorption capacity, swelling capacity, foaming, and foaming stability were high in common buckwheat as compared to Tartary buckwheat. Results regarding chemical properties revealed that common buckwheat contained higher quantity of protein (14.67%), fat (3.86%), fibre (1.38%), ash (2.24%), and total carbohydrate (65.8%); while Tartary buckwheat contained moisture (13.31%), protein (11.9%), fibre (1.38%), fat (3.57%), ash (2.69%), and total carbohydrate (68.8%). Furthermore, during the comparison of milling factions, it was found that buckwheat husk contained the highest quantity of copper (6.78 mg/100 g) and manganese (32.79 mg/100 g), while fine flour proved to be a rich source of magnesium. The present work identified variability among buckwheat varieties and milling fractions for physicochemical and nutritional traits that could be used to supplement various food products as functional ingredients.
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Kasajima, Shinya, Wakana Watanabe, Maki Kitade, and Hirotake Itoh. "Effects of planting density on branching habit in common and Tartary buckwheat." Fagopyrum 40, no. 1 (2023): 15–21. http://dx.doi.org/10.3986/fag0030.
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This study investigated the effects of planting density on the branching habit of common and Tartary buckwheat. A field experiment was conducted using a split-plot design with three replicates, comparing sparse (67 plants m−2), moderate (111 plants m−2), and dense (222 plants m−2) planting densities in ‘Kitawasesoba’ (common) and ‘Manten-Kirari’ (Tartary) buckwheat varieties. Growth characteristics were examined at the stages of flower bud appearance, full flowering, and maturity. Results revealed that planting density had no significant effect on main stem length but showed significant effects on the number of branches in both species. As planting density increased, the number of branches decreased, with Tartary buckwheat exhibiting more significant changes in response to planting density than common buckwheat. The number of flower clusters on branches also decreased with increasing planting density. These findings suggest a potential role for branching plasticity in adapting to different planting densities while maintaining stable yields and indicate the importance of developing ideotypes with optimal branching habits for both species. This research contributes to a better understanding of buckwheat ideotypes and can contribute to future breeding efforts and crop management practices.
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Wall, David A., and Marjorie A. H. Smith. "Tolerance of common buckwheat (Fagopyrum esculentum) to low rates of 2,4-D and MCPA." Canadian Journal of Plant Science 80, no. 2 (2000): 407–10. http://dx.doi.org/10.4141/p99-017.
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Field studies were conducted from 1995 to 1997 at Morden and Brandon, Manitoba, Canada, to evaluate the effect of crop growth stage at application on common buckwheat (Fagopyrum esculentum Moench.) tolerance to low rates of 2,4-D amine, MCPA amine and the sodium salt of MCPA. Each formulation was applied at 140 g a.i. ha−1 to common buckwheat at the two- to three-leaf, four- to five-leaf, and six- to eight-leaf stages. Levels of buckwheat injury and seed yield loss were very similar for the three phenoxy herbicide formulations. Although early-season crop injury was severe, injury was often less, and crop recovery from injury greater, when herbicide was applied at the two-leaf stage than at the four-leaf or six-leaf stage. When herbicide was applied at the two-leaf stage, a significant yield reduction occurred in only one of the five trials. However, buckwheat seed yield decreased when phenoxy-herbicide application was delayed past the two-leaf stage. If low application rates of phenoxy herbicides to early stage buckwheat are effective in suppressing weed growth, then this treatment may enable the crop to out-compete weeds without sustaining yield losses in most years. Key words: Common buckwheat, tolerance, crop growth stage, yield, phenoxy herbicide
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Horbowicz, Marcin, Ryszard Kosson, Danuta Koczkodaj та Lesław B. Lahuta. "Effects of α-aminooxyacetic acid on the level of polyamines, anthocyanins and photosynthetic pigments in seedlings of common buckwheat (Fagopyrum esculentum Moench)". Acta Societatis Botanicorum Poloniae 80, № 2 (2011): 99–104. http://dx.doi.org/10.5586/asbp.2011.029.
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The present paper discusses the effects of α-aminooxyacetic acid (AOA) on contents of polyamines, anthocyanins, photosynthetic pigments and phenylalanine ammonia-lyase activity in seedlings of common buckwheat (<em>Fagopyrum esculentum</em> Moench). AOA clearly decreased light-induced formation of anthocyanins and inhibited PAL activity in buckwheat hypocotyls, although a slight stimulatory effect on anthocyanins content in buckwheat cotyledons was observed. AOA declined the contents of chlorophylls <em>a</em> and <em>b</em> and total carotenoids in buckwheat cotyledons. The results show that AOA inhibits phenylpropanoids biosynthesis in buckwheat hypocotyls, and suppress photosynthesis in cotyledons. Moreover, the experiments show that AOA enhances the level of free putrescine in hypocotyls and the level of spermidine in buckwheat cotyledons. AOA also diminished the content of putrescine in cotyledons, but did not affect its level in buckwheat hypocotyls. AOA also substantially declined the level of cadaverine in buckwheat cotyledons, and did not affect its content in hypocotyls. Differences in effect of AOA on anthocyanins and polyamines accumulation indicate various physiological roles of the compounds in buckwheat hypocotyls and cotyledons.
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Hou, Yin, Lu, et al. "Transcriptomic Analysis Reveals the Temporal and Spatial Changes in Physiological Process and Gene Expression in Common Buckwheat (Fagopyrum esculentum Moench) Grown under Drought Stress." Agronomy 9, no. 10 (2019): 569. http://dx.doi.org/10.3390/agronomy9100569.
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Common buckwheat is a traditional alternative crop that originated from the northwest of China and is widely cultivated worldwide. However, common buckwheat is highly sensitive to drought stress, especially at the seedling stage, and the molecular mechanisms underlying the response to drought stress still remain elusive. In this study, we analyzed the stress phenotypes of buckwheat seedlings under drought condition. The results showed the wrinkled cotyledon due to the decrease of relative water content (RWC) in response to the increased activity of antioxidant enzymes. Transcriptomic analysis was further performed to analyze the regulation patterns of stress-responding genes in common buckwheat cotyledons and roots under drought stress conditions. Characterizations of the differentially expressed genes (DEGs) revealed differential regulation of genes involved in the photosynthesis and oxidoreductase activity in cotyledon, and that they were highly related to the post-transcriptional modification and metabolic process in root. There were 180 drought-inducible transcription factors identified in both cotyledons and roots of the common buckwheat. Our analysis not only identified the drought responsive DEGs and indicated their possible roles in stress adaption, but also primarily studied the molecular mechanisms regulating the drought stress response in common buckwheat.
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Lukšič, Lea, Aleksandra Golob, Maria Mravik, and Mateja Germ. "UV absorbing compounds in buckwheat protect plants and provide health benefit for humans / UV absorbirajoče snovi v ajdi ščitijo rastline in prispevajo k zdravju ljudi." Folia biologica et geologica 61, no. 1 (2020): 75–87. http://dx.doi.org/10.3986/fbg0070.
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Buckwheat became a pan-Eurasian crop, when it expanded via Himalaya to Europe. Common buckwheat is one of the oldest domesticated crops in Asia, while Tartary buckwheat is still thriving as a wild or weedy plant. Buckwheat belongs to dicotyledonous crops that can tolerate poor soils and extreme environment conditions. Buckwheat grows on high elevation, where the intensities of UV radiation are usually high. Buckwheat is a fast-growing plant rich in flavonoids, which absorb UV radiation and have an antioxidant potential. Flavnoids have positive effect also on human health. Besides common buckwheat flour, Tartary buckwheat flour is more and more used in preparing dishes, due to its much higher content of flavonoids rutin and quercetin compared to common buckwheat. Therefore, the studies on how the technological procedures of preparing Tartary buckwheat bread affect the content, availability and efficacy of flavonoids in buckwheat bread have been made. Buckwheat is commonly used in the dishes in Japan (soba noodles), China (buckwheat noodles), Korea (buckwheat noodles), Italy (buckwheat polenta), France (galettes), Slovenia (kasha, žganci). Common buckwheat and Tartary buckwheat are plants suitable for designing foods with good functional value and healthy features. Therefore, it has been determined that different technological procedures, such as hydrothermal treatment of grain, sourdough fermentation, dough preparation and baking influences the availability and changes in the content of flavonoids, rutin and quercetin and antioxidant activity in sour bread and food products, made with buckwheat flour.
 Key words: Common buckwheat, Tartary buckwheat, sourdough bread, rutin, quercetin, flavonoids, UV absorbing compounds
 
 Izvleček
 Ajda je postala vseevrazijska kultura, ko se je preko območja Himalaje razširila v Evropo. Navadna ajda je ena najstarejših gojenih rastlin v Aziji, medtem ko tatarska ajda še vedno uspeva tudi kot divja ali plevelna rastlina. Ajda spada med gojene dvokaličnice, ki lahko prenašajo slaba tla in ekstremne razmere v okolju. Ajda raste na visoki nadmorski višini, kjer je intenziteta ultravijoličnega sevanja običajno visoka. Ajda je hitro rastoča rastlina, bogata z flavonoidi, ki absorbirajo UV sevanje in imajo antioksidativni potencial. Flavonoidi pozitivno vplivajo tudi na zdravje ljudi. Poleg moke iz navadne ajde se moka iz tatarske ajde vse pogosteje uporablja pri pripravi jedi, ker ima v primerjavi z navadno ajdo veliko večjo vsebnost flavonoidov kot sta rutin in kvercetin. Zato so bile narejene študije o tem, kako tehnološki postopki priprave kruha iz tatarske ajde vplivajo na vsebnost, razpoložljivost in učinkovitost flavonoidov v ajdovem kruhu. Ajdo je zelo pogosto uporabljajo v jedeh na Japonskem, na Kitajskem, Koreji, v Italiji, v Franciji, Sloveniji. Navadna ajda in tatarska ajda, sta rastlini primerni za pripravo živil z dobro funkcijsko vrednostjo in lastnostmi ugodnimi za zdravje. Ugotovljeno je bilo, da različni tehnološki postopki, kot so hidrotermična obdelava zrnja, mlečnokislinska fermentacija, priprava testa in peka, vplivajo na dostopnost in spremembe v vsebnosti flavonoidov, rutina in kvercetina in antioksidativno aktivnost kislih kruhov in prehranskih izdelkov pripravljenih iz ajdove moke .
 Ključne besede: navadna ajda, tatarska ajda, kruhi s kislim testom, rutin, kvercetin, flavonoidi, UV absorbirajoče snovi
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Nahberger, Tina Unuk, Tine Grebenc, Daniel Žlindra, et al. "Buckwheat Milling Waste Effects on Root Morphology and Mycorrhization of Silver Fir Seedlings Inoculated with Black Summer Truffle (Tuber aestivum Vittad.)." Forests 13, no. 2 (2022): 240. http://dx.doi.org/10.3390/f13020240.
Full textAbstract:
Large amounts of buckwheat waste are generated annually by the industry and are used in several different ways. To date, there has been little research regarding its suitability as a medium for growing seedlings in nurseries. The aim of this study was therefore to analyze the suitability of common and Tartary buckwheat wastes (brans and husks) as media used for raising seedlings. A pot experiment with five different treatments was carried out, in which silver fir root parameters were analyzed and compared 6 and 12 months after summer truffle-spore inoculation. A significantly higher concentration of the antioxidant rutin was confirmed in Tartary buckwheat bran compared to other buckwheat waste used. We also confirmed a significantly positive effect of added Tartary buckwheat husks on specific root length, root tip density, and specific root tip density compared to added common buckwheat husks or Tartary buckwheat bran, for which a significantly negative effect on branching density was confirmed. A significantly negative effect of added buckwheat husks and Tartary buckwheat bran was confirmed for summer truffle mycorrhization level.
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Vombergar, Blanka. "Rutin and quercetin in common buckwheat and Tartary buckwheat flour / Rutin in kvercetin v moki iz navadne in tatarske ajde." Folia biologica et geologica 61, no. 2 (2020): 257–80. http://dx.doi.org/10.3986/fbg0078.
Full textAbstract:
Samples of common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (F. tataricum Gaertn.) were used in milling, sieving and analysing experiments. Rutin and quercetin were analysed in buckwheat samples, in milling and sieving fractions and after the contact of flour particles with water, to simulate conditions in dough. The concentration of rutin in Tartary buckwheat was 1.17–1.75% in dry matter, while it was only 0.003% in dry matter of common buckwheat. Thus it is in Tartary buckwheat in this case 400 times more rutin in comparison to common buckwheat. In buckwheat dough with the time after mixing flour and water, the concentration of rutin diminished, the time needed was different in common and Tartary buckwheat dough, and quercetin appeared instead. Immediately after the direct contact of flour particles of common and Tartary buckwheat with water the rutin concentration changed from 11.7 to 0.79 mg/100 g dry matter (DM), and quercetin appeared (5.7 mg/100 g DM), in comparison in initial flour the concentration of quercetin was only 0.6 mg/100 g DM. In common buckwheat dough the apparent concentration of rutin changed from initial 0.0258 mg/g to 0.0263 mg/g DM, and after one hour after the beginning of contact of flour with water rutin concentration changed to only 0.0005 mg/g DM). 
 Keywords: common buckwheat, Tartary buckwheat, flavonoids, rutin, quercetin, milling, dough
 
 Izvleček
 Raziskovali smo vzorce navadne ajde (Fagopyrum esculentum Moench) in tatarske ajde (F. tataricum Gaertn.). Vzorce smo mleli, presejavali, pripravljali testo (mešanica moke in vode) ter izmerili vsebnost rutina in kvercetina. Tatarska ajda ima bistveno višjo vsebnost rutina kot navadna ajda. Vsebnost rutina v raziskovani tatarski ajdi je 1,17–1,75 % v suhi snovi (SS), v navadni ajdi ´siva´ pa le 0,003 %. V tatarski ajdovi moki smo izmerili okoli 400x več rutina kot v navadni ajdovi moki. Pri neposrednem stiku ajdove moke z vodo težko najdemo vzporednice med tatarsko ajdo in navadno ajdo in dogajanji v povezavi z rutinom v testu. Koncentracija rutina v testu se po določenem času (različen čas pri navadni in tatarski ajdi – 5 minut do 2 uri) močno zniža, pojavi se kvercetin. Pri neposrednem stiku moke z vodo se vsebnost rutina v tatarski ajdovi moki močno zniža že po prvih 5 minutah delovanja (z 11,7 na 0,79 mg/100 g SS), pojavi pa se kvercetin (5,7 mg/100 g SS), v vzorcu moke ga je le 0,6 mg/100 g SS. Pri neposrednem stiku moke iz navadne ajde z vodo vsebnost rutina v moki (vzorec S) naraste v prvi uri z začetnih 0,0258 mg/g na 0,0263 mg/g SS (v začetnem času nekoliko manj enakomerno), v drugi uri stika moke in vode pa koncentracija rutina močno pade (na 0,0005 mg/g SS). 
 Ključne besede: navadna ajda, tatarska ajda, flavonoidi, rutin, kvercetin, mletje, testo
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MIKAMI, Tetsuo, Seisuke MOTONISHI, and Sakio TSUTSUI. "Production, uses and cultivars of common buckwheat in Japan: An overview." Acta agriculturae Slovenica 111, no. 2 (2018): 511. http://dx.doi.org/10.14720/aas.2018.111.2.23.
Full textAbstract:
<p>Common buckwheat (<em>Fagopyrum esculentum</em> Moench) has attracted much attention due to its high nutritional value and medicinal properties. The crop has a long history of cultivation in Japan, and today, it is used mostly for manufacturing soba noodles which are quite popular in Japanese cuisine. Cultivation of common buckwheat in the country decreased gradually until the 1970’s, but has started to increase again in recent years. In this paper, we provide an overview of common buckwheat production in Japan with emphasis on the agronomic characteristics of representative Japanese cultivars and landraces.</p>
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Borgonovi, Sara Margherita, Elena Chiarello, Federica Pasini, et al. "Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum)." Foods 12, no. 10 (2023): 2047. http://dx.doi.org/10.3390/foods12102047.
Full textAbstract:
Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential functional food. Despite the high nutritional value of buckwheat, a variety of anti-nutritional features makes it difficult to exploit its full potential. In this framework, sprouting (or germination) may represent a process capable of improving the macromolecular profile, including reducing anti-nutritional factors and/or synthesizing or releasing bioactives. This study addressed changes in the biomolecular profile and composition of buckwheat that was sprouted for 48 and 72 h. Sprouting increased the content of peptides and free-phenolic compounds and the antioxidant activity, caused a marked decline in the concentration of several anti-nutritional components, and affected the metabolomic profile with an overall improvement in the nutritional characteristics. These results further confirm sprouting as a process suitable for improving the compositional traits of cereals and pseudo-cereals, and are further steps towards the exploitation of sprouted buckwheat as a high-quality ingredient in innovative products of industrial interest.
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Leite Dias, Sara, Paride Rizzo, John Charles D’Auria, and Andriy Kochevenko. "Efficient Agrobacterium-Mediated Methods for Transient and Stable Transformation in Common and Tartary Buckwheat." International Journal of Molecular Sciences 26, no. 9 (2025): 4425. https://doi.org/10.3390/ijms26094425.
Full textAbstract:
Buckwheat is a promising crop with grains that are rich in nutrients and bioactive compounds. Genome sequence data for common and Tartary buckwheat have recently become available. Currently, there is a critical need for the development of a simple and reliable transient gene expression protocol, as well as a stable genetic transformation method, to facilitate metabolic engineering of bioactive compounds, functional analysis of genes, targeted editing, and, in a long-term perspective, to accelerate the breeding process in buckwheat. In this paper, we report optimized methods for Agrobacterium-mediated transient and stable transformation of Fagopyrum esculentum and F. tartaricum. Leaf and cotyledon tissues were infiltrated with an A. tumefaciens-bearing construct containing eGFP and GUS reporter genes. Histochemical staining and Western blotting were used to confirm the expression of reporter proteins. We also demonstrate the usefulness of the developed method for engineering the gramine biosynthetic pathway in buckwheat. HvAMIS and HvNMT genes were transiently expressed in buckwheat leaves, and the de novo production of gramine was confirmed by LC-MS. Moreover, in planta genetic transformation of common and Tartary buckwheat with a reporter gene (eGFP) and selectable marker gene (NptII) was achieved by Agrobacterium-mediated vacuum infiltration. Genomic integration of the construct was confirmed by polymerase chain reaction (PCR), whereas the production of eGFP was confirmed by fluorescence microscopy.
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Kreft, Samo, Damjan Janeš, and Ivan Kreft. "The content of fagopyrin and polyphenols in common and tartary buckwheat sprouts." Acta Pharmaceutica 63, no. 4 (2013): 553–60. http://dx.doi.org/10.2478/acph-2013-0031.
Full textAbstract:
Abstract Dried buckwheat herb is used in medicinal products whereas fresh green plant parts, especially sprouts, are consumed as a vegetable. The herb contains fagopyrins, which cause sensitivity to light after ingestion. The aim of this study was to investigate the impact of different growing conditions and the development phase on the content of fagopyrin and phenolic compounds in buckwheat sprouts. Total flavonoid and total phenol contents, fagopyrin content and antioxidant activity were determined spectrophotometrically. Fagopyrin and flavonoids were located almost exclusively in cotyledons. Based on a comparison to hypericin toxicity, the recommendable intake of buckwheat sprouts was estimated to be less than 40 g per day.
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Liu, Dongxu, Shixin Song, Li Tao, Lei Yu, and Jingyi Wang. "Effects of common buckwheat bran on wheat dough properties and noodle quality compared with common buckwheat hull." LWT 155 (February 2022): 112971. http://dx.doi.org/10.1016/j.lwt.2021.112971.
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Li, Hongyou, Qiuyu Lv, Jiao Deng, et al. "Transcriptome Analysis Reveals Key Seed-Development Genes in Common Buckwheat (Fagopyrum esculentum)." International Journal of Molecular Sciences 20, no. 17 (2019): 4303. http://dx.doi.org/10.3390/ijms20174303.
Full textAbstract:
Seed development is an essential and complex process, which is involved in seed size change and various nutrients accumulation, and determines crop yield and quality. Common buckwheat (Fagopyrum esculentum Moench) is a widely cultivated minor crop with excellent economic and nutritional value in temperate zones. However, little is known about the molecular mechanisms of seed development in common buckwheat (Fagopyrum esculentum). In this study, we performed RNA-Seq to investigate the transcriptional dynamics and identify the key genes involved in common buckwheat seed development at three different developmental stages. A total of 4619 differentially expressed genes (DEGs) were identified. Based on the results of Gene Ontology (GO) and KEGG analysis of DEGs, many key genes involved in the seed development, including the Ca2+ signal transduction pathway, the hormone signal transduction pathways, transcription factors (TFs), and starch biosynthesis-related genes, were identified. More importantly, 18 DEGs were identified as the key candidate genes for seed size through homologous query using the known seed size-related genes from different seed plants. Furthermore, 15 DEGs from these identified as the key genes of seed development were selected to confirm the validity of the data by using quantitative real-time PCR (qRT-PCR), and the results show high consistency with the RNA-Seq results. Taken together, our results revealed the underlying molecular mechanisms of common buckwheat seed development and could provide valuable information for further studies, especially for common buckwheat seed improvement.
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Dębski, Henryk, Wiesław Wiczkowski, Dorota Szawara-Nowak, Natalia Bączek, Małgorzata Piechota, and Marcin Horbowicz. "The effect of tropospheric ozone on flavonoids and pigments content in common buckwheat cotyledons." Ecological Chemistry and Engineering S 24, no. 3 (2017): 457–65. http://dx.doi.org/10.1515/eces-2017-0031.
Full textAbstract:
Abstract Tropospheric ozone forms in photochemical reactions or by refuse burning and combustion of exhaust gases from engines, and during some industrial processes. The mean ambient ozone concentration doubled during the last century, and in many urban areas has reached the phytotoxic level. In the present study, there was determined the effect of ozone fumigation on levels of individual flavonoids, chlorophylls, carotenoids and total phenols in the cotyledons of four common buckwheat cultivars (Hruszowska, Panda, Kora and Red Corolla). Six-day-old buckwheat seedlings were grown in controlled conditions and treated with an elevated dose of ozone (391 μg · m−3) during 5 days for 1 h each day. After the experiment, the cotyledons of the seedlings were analysed for individual flavonoids, chlorophylls, carotenoids and total phenols. Shoot elongation was also measured. Individual types of flavonoids in buckwheat cotyledons were found to respond to an elevated ozone dose in various ways. The response was also dependent on the cultivar evaluated. In the cotyledons of ozonized buckwheat seedlings, contents of C-glucosides of luteolin and apigenin decreased or did not change depending on the cultivar examined. In the case of flavonols, the contents of quercetin-3-O-rhamnosyl-galactoside and rutin (quercetin-3-O-rhamnosyl-glucoside) were markedly reduced in most cultivars. O3 had no effect on the level of anthocyanins and chlorophylls but it decreased carotenoids, and tended to inhibit buckwheat growth. In conclusion, a thesis can be formulated that, due to high reduction in important flavonoids, an elevated level of ambient ozone decreases the nutritional value of common buckwheat seedlings.
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Horbowicz, Marcin, Halina Mioduszewska, Danuta Koczkodaj, and Marian Saniewski. "The effect of cis-jasmone, jasmonic acid and methyl jasmonate on accumulation of anthocyanins and proanthocyanidins in seedlings of common buckwheat (Fagopyrum esculentum Moench)." Acta Societatis Botanicorum Poloniae 78, no. 4 (2011): 271–77. http://dx.doi.org/10.5586/asbp.2009.035.
Full textAbstract:
Effects of various jasmonates (methyl jasmonate, jasmonic acid, cis-jasmone) on anthocyanins and procyanidins content of, as well as on growth of common buckwheat (<em>Fagopyrum esculentum</em> Moench) seedlings were studied. The studied jasmonates were applied as solutions or vapors on four days seedlings, and the seedlings were grown during the next four days in day/night conditions (16/8 h). Afterwards anthocyanins and proanthocyanidins content, as well as elongation of primary roots and hypocotyls were measured. When applied as solutions cis-jasmone (JAS) stimulated the anthocyanins accumulation, but when used as vapors had tendency to decrease its accumulation in buckwheat hypocotyls. Jasmonic acid (JA) solutions slightly stimulated or had no effect on biosynthesis of anthocyanins in buckwheat hypocotyls, but used as vapors caused a decline of anthocyanins in buckwheat hypocotyls. Methyl jasmonate (MJ) clearly inhibited biosynthesis of anthocyanins in hypocotyls of buckwheat seedlings. The studied jasmonates had no influence on anthocyanins level in cotyledons of buckwheat seedlings, except cis-jasmone, which at the lowest solution concentration slightly enhanced biosynthesis of the pigments. Treatment of buckwheat seedlings with solutions of all jasmonates (10<sup>-8</sup> M, 10<sup>-6</sup> M and 10<sup>-4</sup> M) had no influence on the growth of buckwheat hypocotyls. Contrary to that observation vapors of the growth regulators in concentrations 10<sup>-4</sup> M, had a strong inhibitory effect on the growth of hypocotyls of buckwheat seedlings. Solutions of JA and MJ, as well as vapors of JA, MJ and JAS strongly inhibited the primary root growth of buckwheat seedlings, while JAS applied as solution had no such influence. MJ and JA caused much higher stimulation of proanthocyanidin biosynthesis in buckwheat hypocotyls than JAS.
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Sakac, Marijana, Ivana Sedej, Anamarija Mandic, and Aleksandra Misan. "Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products." Chemical Industry 69, no. 5 (2015): 469–83. http://dx.doi.org/10.2298/hemind140220062s.
Full textAbstract:
Buckwheat is grown primarily because of its grain which, after undergoing the processes of dehulling, grinding and sieving, is used to produce buckwheat flour which is characterized by a considerable content of antioxidants, especially polyphenols and tocopherols. Buckwheat polyphenols are represented by phenolic acids and flavonoids, mainly rutin, a proven potent antioxidant. The content of polyphenols and tocopherols in buckwheat grain primarily depends on the buckwheat species, growing area, climate and growing conditions. Common buckwheat (Fagopyrum esculentum M?ench), which is often used for the production of light and wholegrain buckwheat flour, contains less polyphenols than tartary buckwheat. The content of polyphenols in common buckwheat grain varies depending on the grain part. As their largest amount is contained in the hull and the outer layers of the grain, the wholegrain buckwheat flour is superior in polyphenols than the light buckwheat flour. Therefore, the wholegrain buckwheat flour is characterized by a higher antioxidant capacity. Polyphenols in buckwheat flour exist in free and bound forms, where the contribution of free polyphenols ranges between 48-64%. Due to a relatively high content of antioxidants in light and wholegrain buckwheat flour, they are used for substitution of wheat or other cereal flours in bakery, pasta and confectionary formulations in order to create either added value or gluten-free products. The aim of a long-term consumption of buckwheat flours is to achieve health benefits and protect from many chronic diseases. Technological procedures and some treatments used during the food preparation influence polyphenol composition and content and consequently the functionality of food. Therefore, in order to minimize polyphenol losses and preserve the antioxidant capacity of the final products it is necessary to understand the thermal treatments and their mechanisms.
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Kim, Sung Hoon, Myung Heon Lee, Jung Sun Lee, et al. "Production of Buckwheat Bread Containing Buckwheat Leaves and Laminaria japonica Extracts." Food Engineering Progress 28, no. 2 (2024): 103–11. http://dx.doi.org/10.13050/foodengprog.2024.28.2.103.
Full textAbstract:
Buckwheat leaves have the best antioxidant properties, including flavonoids, rutin, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability compared to common buckwheat and tartary buckwheat. The total dietary fiber content of the powder extracted by mixing buckwheat leaves and sea tangle was 30.5%. To manufacture bread containing mixed buckwheat flour, 10, 20, and 30% buckwheat flour was mixed in to produce buckwheat bread. The bread’s characteristics underwent significant changes with varying levels of buckwheat flour. As the buckwheat content increased, the size of the bread decreased, but its hardness, gumminess, and chewiness tended to increase. The sensory characteristics of the bread were not improved due to the addition of gluten in the case of bread mixed with 20% buckwheat flour. When the buckwheat flour content was mixed at 20%, and the mixed extract of buckwheat leaves and sea tangle were added at 0.4% and 1.0%, there was no significant difference in the appearance of the buckwheat bread. Still, regarding sensory properties, the preference was higher in the sample with 1.0% added buckwheat flour.
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Ohnishi, Ohmi. "The origin of cultivated buckwheat in Mankang district of the Sanjiang area of Eastern Tibet and its diffusion to India and the Himalayan hills / Izvor gojene ajde na območju distrikta Mankang območja Sanjiang Vzhodnega Tibeta in razširitev v Indijo ..." Folia biologica et geologica 61, no. 1 (2020): 7–15. http://dx.doi.org/10.3986/fbg0062.
Full textAbstract:
Natural populations of the wild ancestor of cultivated common buckwheat were searched and collected, starting from its discovery in1990 and finishing the collections in 2005. Among the collections, the samples Zhuka, Xihe from Mankang district of Tibet are most closely related to cultivated common buckwheat. On the other hand, cultivated populations of common buckwheat in Zhouba, Zhubalong both from Mankang district are most closely related with the wild ancestor of common buckwheat. This leads to the hypothesis on the origin of cultivated buckwheat in Mankang district in the Sanjiang area. The diffusion route from the original birthplace to India and the Himalayan hills is proposed. Several characteristics of Indian and Himalayan common buckwheat are discussed. A main conclusion of the discussion is that European buckwheat is not of Indian origin nor of the Himalayan origin. It probably came from the northern China through the Silk Road.
 Key words: buckwheat, wild ancestor, origin, diffusion, India, Himalaya, short day plant
 
 Izvleček
 Iskali in zbirali so naravne populacije divjega prednika gojene navadne ajde, začeli so leta 1990 in zaključili 2005. Med zbranimi vzorci je bil vzorec Zhuka, Xihe iz Mankanga, Tibet, najbolj soroden gojeni navadni ajdi. Po drugi strani, vzorca gojenih ajd iz Zhouba in Zhubalonga, oboje iz Mankanga, so najbolj sorodni divjemu predniku navadne ajde. Na osnovi tega lahko oblikujemo hipotezo o izvoru gojene ajde v Mankangu na območju Sanjianga. Pot širjenja od prvotnega izvora v Indijo in na območja gorovja Himalaje je predlagana v tej razpravi. Avtor opisuje lastnosti navadne ajde v Indiji in na območju Himalaje. Glavni zaključek je, da ajda v Evropi ne izvira iz Indije ali z območja Himalaje. Verjetno je v Evropo prišla iz Severne Kitajske po Svilni poti. 
 Ključne besede: ajda, divji prednik, izvor, razširjanje, Indija, Himalaja, rastlina kratkega dne
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Zaika, Y. V., N. A. Kozub, I. A. Sozinov, G. Ya Bidnyk, and P. P. Karazhbey. "Polymorphism of storage proteins of common backwheat (Fagopyrum esculentum Moench.) in groups of varieties with different flower color." Faktori eksperimental'noi evolucii organizmiv 24 (August 30, 2019): 92–97. http://dx.doi.org/10.7124/feeo.v24.1085.
Full textAbstract:
Aim. To establish the presence of polymorphism and differences in variants of the protein spectrum of buckwheat seed storage proteins in groups of varieties with different colors of the flower corolla. Methods. Electrophoresis using the Laemmli method in 17.5% of the separating PAAG gels, visualization and identification of the spectrum variants. Results. The common variants of the electrophoretic spectrum for all groups of buckwheat varieties and the heterogeneity of each of the studied groups of genotypes are revealed. By frequency of variants of electrophoretic spectrum between groups of varieties were detected statistically significant differences and reliable predominance of individual variants in green-flower morphotypes of buckwheat were established. Conclusions. Differences in frequency of occurrence of variants of electrophoretic spectrum in different morphotypes of buckwheat indicate the probable processes of preservation of individual adaptive alleles of genes of seed storage proteins, which occurred in populations when varieties under the pressure of breeding process.
 Keywords: edible buckwheat, spare proteins, globulins, albumins, polymorphism.