Chapter 5. Compositional analysis and potential of buckwheat and oats as functional food ingredients
Keywords:
buckwheat, oats, nutrient, chemical composition, functional food, antioxidants, bioactive compounds, GC-MS, XRF
Synopsis
Innovative approaches in food processing and sustainability
Buckwheat and oats are traditional, though not the most popular, crops with strong environmental adaptability. The bioactive substances in buckwheat and oats have a positive impact on human health, including antioxidant and anti-inflammatory properties and the ability to prevent cancer. In this work, a comprehensive analysis of buckwheat and oat powders was carried out, including sieve analysis, infrared spectroscopy (IR spectroscopy), X-ray fluorescence analysis (XRF) and gas chromatography with mass spectrometry (GC/MS).
According to the results of sieve analysis, the highest content of fractions with a particle diameter of 1.1–0.5 mm was found: 41.76% for buckwheat powder and 52.56% for oat powder. The analysis of the IR spectra showed a similar chemical composition of both samples, including carbohydrates, proteins, fats and minerals. However, the buckwheat powder had a higher content of proteins and carbonyl compounds, and the oat powder had a higher content of polysaccharides. X-ray fluorescence analysis showed that both samples contain mainly C, H, P, S, K, Ca, Mn, Fe, Cu, Zn, but in different proportions. Buckwheat powder is characterized by a higher content of potassium and phosphorus, while oat powder has higher levels of calcium and manganese.
The GC/MS method was used to identify 15 bioactive compounds in buckwheat powder and 18 in oat powder. Sucrose, palmitic acid, linoleic acid and phytosterols (gamma-sitosterol, campesterol) were found in both samples. Buckwheat powder has a higher content of antioxidants, in particular γ-tocopherol, while oat powder contains steroidal compounds and oxazole derivatives that may affect lipid metabolism.
The study confirmed the unique nutritional profile of buckwheat and oat groats grown in Volyn. The results can be used in the field of functional food, pharmacology and nutrition to develop products with high biological activity.
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Copyright (c) 2025 Vasylyna Shemet, Iryna Moroz, Olha Hulai ___________________________________________ How to Cite: Shemet, V., Moroz, I., Hulai, O.; Priss, O. (Ed.) (2025). Compositional analysis and potential of buckwheat and oats as functional food ingredients. Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2.ch5
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