FATTY ACID COMPOSITION IN BUCKWHEAT (FAGOPYRUM ESCULENTUM M.) FLOURS AND THEIR EXTRUDED PRODUCTS

Abstract

Lipids compose a small part of buckwheat seed, but they play an important role in the quality of food. The aim of this study was to evaluate the composition and content of fatty acids in different buckwheat flours (raw, roasted, white, black and germinated) and their extruded products. Fatty acids were quantified by gas chromatography according to the BIOR-T-012-131-2011 method. The prevalence of unsaturated fatty acids was determined which varied between 78.7 and 82.0 g 100 g^-1 of fat in buckwheat samples. Linoleic and oleic acids were the most abundant unsaturated fatty acids, whereas palmitic acid was the main saturated fatty acid in buckwheat flours and their extruded products. Unsaturated/saturated fatty acid ratio was determined within 3.69 and 4.56, whereas linoleic/α-linolenic acid ratio was between 13.54 and 16.04. No trans-fatty acids in buckwheat flours and their extruded products were observed. The results showed that germination and extrusion of buckwheat flours did not have any effect on the content and composition of fatty acids (p>0.05).

Keywords: buckwheat, extrusion, fatty acids

Article DOI: http://doi.org/10.15544/RD.2017.017