|
|
|
Evaluation of Essential and Toxic Element Concentrations in Buckwheat by Experimental and Chemometric Approaches |
PENG Lian-xin, HUANG Yan-fei, LIU Yuan, ZHANG Zhi-feng, LU Lu-yang , ZHAO Gang |
1、College of Biotechnology Industry, Chengdu University, Chengdu 610106, P.R.China
2、Institute of Ethnic Medicine, Southwest University for Nationalities, Chengdu 610041, P.R.China
3、Key Laboratory of Traditional Chinese Medicine Resource and Compound Prescription, Ministry of Education/Hubei University of Chinese
Medicine, Wuhan 430065, P.R.China |
|
|
摘要 The essential and toxic element concentrations in buckwheat were analyzed by inductively coupled plasma optical emission spectrometer (ICP-OES). The concentration data were subjected to common chemometrics analyses, including correlation analysis (CA), principal component analysis (PCA) and hierarchical cluster analysis (HCA), to gain better understanding of the differences among the tested samples. Our results indicated that the essential and toxic element concentrations were not different between Fagopyrum tataricum (L.) Gaertn and F. esculentum Moench. The element concentrations varied among buckwheat samples from different sources. Commercial tartary buckwheat tea contained several essential elements, thus, could be used as the source of essential elements. The detection of toxic heavy metals in commercial tartary buckwheat tea suggested that safety issue of such buckwheat products should be seriously concerned. Our results also revealed that the place of origin and the processing protocol of tartary buckwheat affected the element concentrations of the commercial form. The implications to the quality control and safety evaluation of buckwheat were extensively discussed.
Abstract The essential and toxic element concentrations in buckwheat were analyzed by inductively coupled plasma optical emission spectrometer (ICP-OES). The concentration data were subjected to common chemometrics analyses, including correlation analysis (CA), principal component analysis (PCA) and hierarchical cluster analysis (HCA), to gain better understanding of the differences among the tested samples. Our results indicated that the essential and toxic element concentrations were not different between Fagopyrum tataricum (L.) Gaertn and F. esculentum Moench. The element concentrations varied among buckwheat samples from different sources. Commercial tartary buckwheat tea contained several essential elements, thus, could be used as the source of essential elements. The detection of toxic heavy metals in commercial tartary buckwheat tea suggested that safety issue of such buckwheat products should be seriously concerned. Our results also revealed that the place of origin and the processing protocol of tartary buckwheat affected the element concentrations of the commercial form. The implications to the quality control and safety evaluation of buckwheat were extensively discussed.
|
Received: 12 July 2013
Accepted:
|
Fund: We acknowledge financial support from the Key Technologies R&D Program of China during the 12th Five-Year Plan period (2012BAI27B07), the National Natural Science Foundation of China (81173653), the Administration of Traditional Chinese Medicine Department of Sichuan Province, China (2010-78), the Research Funds of Southwest University for Nationalities, China (13NLY01), and the Earmarked Fund for China Agriculture Research System (CARS-08-D-3). |
Corresponding Authors:
ZHAO Gang, Tel/Fax: +86-28-84616628, E-mail:
zhaogang@cdu.edu.cn; LIU Yuan, Tel/Fax: +86-28-85528812, E-mail: yuanliu163@aliyun.com.cn, 499769896@qq.com
E-mail: zhaogang@cdu.edu.cn;yuanliu163@aliyun.com.cn, 499769896@qq.com
|
About author: PENG Lian-xin, E-mail: penglianxin@cdu.edu.cn; HUANG Yan-fei, E-mail: 47118549@qq.com; |
Cite this article:
PENG Lian-xin, HUANG Yan-fei, LIU Yuan, ZHANG Zhi-feng, LU Lu-yang , ZHAO Gang.
2014.
Evaluation of Essential and Toxic Element Concentrations in Buckwheat by Experimental and Chemometric Approaches. Journal of Integrative Agriculture, 13(8): 1691-1698.
|
Bonafaccia G, Gambelli L, Fabjan N, Kreft I. 2003. Trace elements in flour and bran from common and tartary buckwheat. Food Chemistry, 83, 1-5 Bowman B A, Russell R M. 2006. Present Knowledge in Nutrition. 9th ed. The International Life Sciences Institute, Washington, D.C. pp. 369-498 Christa K, Soral-Smietana M. 2008. Buckwheat grains and buckwheat products - Nutritional and prophylactic value of their components - a review. Czech Journal of Food Sciences, 26, 153-162 Gou J B, Hu H L, Wu Q, Ruan J J, Chen Y, Chen H. 2011. Principal component analysis and cluster analysis of metal elements in buckwheat. Food Science, 32, 318-321 Huang Y F, Peng L X, Liu Y, Zhang Z F, Lu L Y, Zhao G. 2013. Evaluation of essential and toxic element concentrations in different parts of buckwheat. Czech Journal of Food Science, 31, 249-255 Kara D. 2009. Evaluation of trace metal concentrations in some herbs and herbal teas by principal component analysis. Food Chemistry, 114, 347-354 Kim D W, Hwang I K, Lim S S, Yoo K Y, Li H, Kim Y S, Kwon D Y, Moon W K, Kim D W, Won M H. 2009. Germinated buckwheat extract decreases blood pressure and nitrotyrosine immunoreactivity in aortic endothelial cells in spontaneously hypertensive rats. Phytotherapy Research, 23, 993-998 Kim S H, Cui C B, Kang I J, Kim S Y, Ham S S. 2007. Cytotoxic effect of buckwheat (Fagopyrum esculentum Moench) hull against cancer cells. Journal of Medicinal Food, 10, 232-238 Inglett G E, Chen D J, Berhow M, Lee S. 2011. Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions. Food Chemistry, 125, 923-929 Lin L Y, Peng C C, Yang Y L, Peng R Y. 2008. Optimization of bioactive compounds in buckwheat sprouts and their effect on blood cholesterol in hamsters. Journal of Agricultural and Food Chemistry, 56, 1216-1223 Liu Q, Wang M, Sun L, Wang Y. 2007. Analysis of contents of metal elements in different parts of buckwheat. Chinese Journal of Health Laboratory Technology, 17, 1218-1219 Llobet J M, Falco G, Casas C, Teixido A, Domingo J L. 2003. Concentrations of arsenic, cadmium, mercury, and lead in common foods and estimated daily intake by children, adolescents, adults, and seniors of Catalonia, Spain. Journal of Agricultural and Food Chemistry, 51, 838-842 Mestek O, Polak J, Koplik R, Kominkova J, Santrucek J, Kodicek M, Kvasnicka F. 2007. Analysis of element species fractions in buckwheat and amaranth flours by SEC/ICP-MS and MALDI-MS. European Food Research and Technology, 225, 895-904 Peng L X, Wang J B, Hu L X, Zhao J L, Xiang D B, Zou L, Zhao G. 2013. Rapid and simple method for the determination of emodin in tartary buckwheat (Fagopyrum tataricum) by high-performance liquid chromatography coupled to a diode array detector. Journal of Agricultural and Food Chemistry, 61, 854-857 Pomeranz Y, Robbinas G S. 1972. Amino acid composition of buckwheat. Journal of Agricultural and Food Chemistry, 20, 270-274 Wang H, Liu Y. 2006. Evaluation of trace and toxic element concentrations in Paris polyphylla from China with empirical and chemometric approaches. Food Chemistry, 121, 887-892 Wijngaard H H, Arendt E K. 2006. Buckwheat. Cereal Chemistry, 83, 391-401 Yao Y, Shan F, Bian J S, Chen F, Wang M F, Ren G X. 2008. D-chiro-inositol-enriched tartary buckwheat bran extract lowers the blood glucose level in KK-A(y) mice. Journal of Agricultural and Food Chemistry, 56, 10027-10031 |
No Suggested Reading articles found! |
|
|
Viewed |
|
|
|
Full text
|
|
|
|
|
Abstract
|
|
|
|
|
Cited |
|
|
|
|
|
Shared |
|
|
|
|
|
Discussed |
|
|
|
|