Partial decomposition of Tartary buckwheat and grape seed flavonoids during the preparation of pasta

Vombergar, Blanka (author), Golob, Aleksandra (author), Šala, Martin (author), Kreft, Ivan (author), Pem, Nataša (author), Germ, Mateja (author)

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.

• Language: English
• Keywords: polyphenols, flour, grain, rutin, catechin
• Work type: Article
• Typology: 1.03 - Other scientific articles
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2025
• Number of pages: Str. 259–263
• Numbering: Vol. 127, no. 3-4
• PID: 20.500.12556/RUL-182480
• UDC: 63
• ISSN on article: 0031-5362
• DOI: 10.18054/pb.v127i3-4.34742
• COBISS.SI-ID: 278018051
• Publication date in RUL: 13.05.2026

Record is a part of a journal

• Title: Periodicum biologorum : an interdisciplinary international journal of the Societas Scientiarum Naturalium Croatica established 1885
• Shortened title: Period. biol.
• Publisher: Hrvatsko prirodoslovno društvo
• ISSN: 0031-5362
• COBISS.SI-ID: 5560834

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Secondary language

• Language: Slovenian
• Keywords: tatarska ajda, polifnoli, moka, zrnje, rutin, katehin