Showing Publication (DIETRYCH-SZOSTAK 1999)
Dietrych-Szostak D., Oleszek W. (1999) Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Moench) grain. Journal of Agricultural and Food Chemistry 47:4384-4387 PubMed (10552821)
Abbreviation: DIETRYCH-SZOSTAK 1999
Pubmed ID: 10552821
Food Composition
This publication was used to obtain 10 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 15.45 mg/100 g FW | Buckwheat, light groats, finely powdered, dehulled manually | no | 1 |
| 0.90 mg/100 g FW | Buckwheat, light groats, finely powdered, dehulled manually | no | 1 |
| 9.03 mg/100 g FW | Buckwheat, dark groats, dehulled by thermal treatment (1 h 10 min. 150°C) | no | 1 |
| 0.37 mg/100 g FW | Buckwheat, dark groats, dehulled by thermal treatment (1 h 10 min. 150°C) | no | 1 |
| 10.09 mg/100 g FW | Buckwheat, dark groats, dehulled by thermal treatment (2 h 10 min. 150°C) | no | 1 |
| 0.21 mg/100 g FW | Buckwheat, dark groats, dehulled by thermal treatment (2 h 10 min. 150°C) | no | 1 |
| 3.76 mg/100 g FW | Buckwheat, dark groats, dehulled by thermal treatment (steam) | no | 1 |
| 0.21 mg/100 g FW | Buckwheat, dark groats, dehulled by thermal treatment (steam) | no | 1 |
| 0.22 mg/100 g FW | Buckwheat, dark groats, dehulled by thermal treatment (10 min. 150°C) | no | 1 |
| 12.98 mg/100 g FW | Buckwheat, dark groats, dehulled by thermal treatment (10 min. 150°C) | no | 1 |