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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Wieslaw Wiczkowski et al., J Food Process Technol 2016, 7:12 (Suppl)
Change of polyphenols composition during fermentation of buckwheat flour by lactic acid bacteria
Wieslaw Wiczkowski, Topolska J, Szawara-Nowak D, Bączek N, Majkowska A and Zieliński H
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Poland
C ommon buckwheat (Fagopyrum esculentum) is an important crop in some areas of the world. There is some evidence indicating
that consumption of buckwheat is associated with a wide range of biological functions, including hypocholesterolemic,
hypoglycemic, anticancer, anti-inflammatory and anti-glycation effects. These properties are related to polyphenols that are present
in buckwheat at a high level, increasing an interest in buckwheat products as a substitute for wheat flour in the production of gluten-
free products. The aim of this study was to investigate the effects of fermentation using lactic acid bacteria on the profile of phenolic
acids and flavonoids. Material for the study was buckwheat flours are whole meal and thermally treated flours. The fermentation
using 14 selected lactic acid bacteria was performed in a 5% buckwheat flour suspension at 37ºC for 24 hours. Qualitative and
quantitative analysis of phenolic acids and flavonoids in buckwheat flours before and after fermentation were determined by micro-
HPLC system equipped with QTRAP 5500 mass spectrometer (SCIEX, Canada). In buckwheat flours before and after fermentation
eight flavonoids (quercetin, isorhamnetin, kaempferol, epicatechin, apigenin, luteolin, orientin and vitexin) and 10 phenolic acids
(ferulic, caffeic, sinapic, para-coumaric, meta-coumaric, chlorogenic, trans -cinnamic, protocatechuic, vanillic, syringic) were
analyzed. Among flavonoids, epicatechin was a main compound while in the group of phenolic acids, ferulic acid was predominant.
Generally, fermentation process decreased the concentration of polyphenols studied but on the other hand caused an increase of the
polyphenols concentration in a free forms. Moreover, the applied lactic acid bacteria significantly changed polyphenols profile in the
fermented buckwheat flours.
Biography
Wieslaw Wiczkowski has completed his PhD in Food Chemistry and Human Nutrition from the University of Warmia and Mazury, Olsztyn, Poland. His professional
interest is connecting with the relation between nutrition, metabolism of bioactive compounds, oxidative stress and health. He has published 39 papers in reputed
journals.