Showing Publication (SENSOY 2006)
Sensoy I., Rosen R.T., Ho C.-T., Karwe M.V. (2006) Effect of processing on buckwheat phenolics and antioxidant activity. Food Chemistry 99:388-393
Abbreviation: SENSOY 2006
Food Composition
This publication was used to obtain 4 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 157.52 mg/100 g FW | Buckwheat white flour - Raw | no | 1 |
| 249.04 mg/100 g FW | Buckwheat white flour - Roasted 10 min at 200°C | no | 1 |
| 921.36 mg/100 g FW | Buckwheat dark flour - Raw | no | 1 |
| 783.19 mg/100 g FW | Buckwheat dark flour - Roasted 10 min at 200°C | no | 1 |
Food Processing
This publication was used to obtain 2 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.58 | Buckwheat white flour - Raw | Buckwheat white flour - Roasted 10 min at 200°C | 157.52 | 249.04 | mg/100 g fresh weight |
| 0.85 | Buckwheat dark flour - Raw | Buckwheat dark flour - Roasted 10 min at 200°C | 921.36 | 783.19 | mg/100 g fresh weight |