20.500.12556/RUL-134673 Hydrothermal treatments affecting the concentration of neochlorogenic acid in dough of Tartary buckwheat This study investigated the effects of initial temperature treatments of gluten-free doughs made from Tartary buckwheat flour, and time of methanol extraction from the cooked doughs of neochlorogenic acid, an important polyphenol metabolite. The doughs were hydrothermally treated from 25 °C to 95 °C, cooked at 95 °C for 20 min, and extracted using 80% aqueous methanol at the room temperature for 20 min, 2 h, and 8 h. For the control, nonhydrothermally treated Tartary buckwheat flour samples, the extractable neochlorogenic acid was similar for these extraction times. For the cooked dough samples, the hydrothermal treatments were important in terms of extractability of neochlorogenic acid. The extractable neochlorogenic acid was higher for the control samples in comparison to the hydrothermally treated and cooked dough samples. Among these hydrothermally treated dough samples, the high extractable neochlorogenic acid concentrations were maintained for temperatures of at least 80 °C. These high-temperature initial treatments during dough preparation appear to prevent degradation of the neochlorogenic acid in Tartary buckwheat flour. During hydrothermal treatment, neochlorogenic acid is bound to grain structures in such a way that prolonged extraction time is needed to extract it. hydrothermal treatment neochlorogenic acid buckwheat dough Tartary buckwheat (Fagopyrum tataricum) tatarska ajda Fagopyrum tataricum neoklorogenska kislina ajdovo testo testo hidrotermalna obdelava true false true Angleški jezik Slovenski jezik Članek v reviji 2022-01-25 11:29:54 2022-01-25 11:29:54 2022-09-13 03:56:27 0000-00-00 00:00:00 2020 0 0 8 str. iss. 12, art. 601 Vol. 10 2020 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664 2077-0472 10.3390/agriculture10120601 41023235 RAZ_Germ_Mateja_2020.pdf RAZ_Germ_Mateja_2020.pdf 1 A88DFC8178FBB503FA4C43955EEB2A9E 93f520af0f38a2588ac9e99e6c1e55e8c193222e73916f128c42d168d69f69e3 04c82864-7dca-11ec-abdb-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=153230 https://www.mdpi.com/2077-0472/10/12/601 1 89666a1f-7dc9-11ec-abdb-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=153229 Biotehniška fakulteta 0 0 0