20.500.12556/RUL-182480 Partial decomposition of Tartary buckwheat and grape seed flavonoids during the preparation of pasta Background and purpose: Grain of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) is rich in phenolic substances, especially flavonoid rutin. The grains are used in Asia and Europe mainly to make pasta products. Grape (Vitis vinifera L.) processing, mainly for wine, results in byproducts, including seeds, rich in secondary plant metabolites. Main grape seed flavonoids are catechin and epicatechin. There is a need for applying grape seed flavonoids in human nutrition. As is known, flavonoids could be subjected to metabolic changes during dough processing. Materials and methods: Combined Tartary buckwheat/vinegrape pasta was produced in pasta machine. Starting seed flours and pasta were analyzed by LC-MS performed on UltiMate 3000 UHPLC system, coupled with a triple quadrupole/linear ion trap mass spectrometer. Methanol (Chromasolv LC-MS grade, Fluka, Switzerland) and purified water were used for the preparation of mobile phases, and formic acid (Fluka) was used as modifier. An analytical HPLC column Hypersil GOLD Aq, Thermo 150x2.1, 3 μm, was used with the flow rate of 0.3 mL min–1. A mobile phase consisting of methanol and water, both modified with 0.1% formic acid was used throughout the work. Results: In the present research, it was established that in the dough from the mixture of Tartary buckwheat and grape seed flours it is decomposed a considerable part of Tartary buckwheat flavonoid rutin, and grape seed flavonoids catechin and epicatechin. Conclusion: Procedures for minimizing the loss of flavonoids during the manipulation of combined Tartary buckwheat and grape seed flour dough and preparing pasta are needed. polyphenols flour grain rutin catechin tatarska ajda polifnoli moka zrnje rutin katehin true false true Angleški jezik Slovenski jezik Članek v reviji 2026-05-13 13:16:41 2026-05-13 13:16:51 2026-05-15 04:10:35 0000-00-00 00:00:00 2025 0 0 Str. 259–263 no. 3-4 Vol. 127 2025 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 63 0031-5362 10.18054/pb.v127i3-4.34742 278018051 10.18054_pb.v127i3-4.34742.pdf 10.18054_pb.v127i3-4.34742.pdf 1 2E1D679DA2D9D8EA37AEFEE4D97A40BA 01589784e0b0e735183fc78202d985bfbb5ebdd33ee2f425d4967261c89d67ee 8e1feff1-4ebd-11f1-b0ab-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=233790 Biotehniška fakulteta 0 0 0