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Evaluation of essential and toxic elements concentrations in different parts of buckwheat

Author

Listed:
  • Yan-Fei Huang

    (Institute of Ethnic Medicine, Southwest University for Nationalities, Chengdu, P.R. China,)

  • Lian-Xin Peng

    (College of Biotechnology Industries, Chengdu University, Chengdu, P.R. China)

  • Yuan Liu

    (Institute of Ethnic Medicine, Southwest University for Nationalities, Chengdu, P.R. China,)

  • Zhi-Feng Zhang

    (Institute of Ethnic Medicine, Southwest University for Nationalities, Chengdu, P.R. China,)

  • Lu-Yang LV

    (Institute of Ethnic Medicine, Southwest University for Nationalities, Chengdu, P.R. China,)

  • Gang Zhao

    (College of Biotechnology Industries, Chengdu University, Chengdu, P.R. China)

Abstract

The elements concentrations in different parts of buckwheat and the commercial products of it were analysed by experimental and chemometric approaches. The results indicated that the essential and toxic elements concentrations were significantly different in various parts of the buckwheat, with the seeds revealing the lowest concentrations. The elemental patterns were not significantly different between Fagopyrum tataricum (L.) Gaertn and F. esculentum Moench. Abundant essential elements were found in the commercial buckwheat tea. The detection of heavy metals manifested the potential toxicity of buckwheat.

Suggested Citation

  • Yan-Fei Huang & Lian-Xin Peng & Yuan Liu & Zhi-Feng Zhang & Lu-Yang LV & Gang Zhao, 2013. "Evaluation of essential and toxic elements concentrations in different parts of buckwheat," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 249-255.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:148-2012-cjfs
    DOI: 10.17221/148/2012-CJFS
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    References listed on IDEAS

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    1. Karolina CHRISTA & Maria SORAL-ŚMIETANA, 2008. "Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(3), pages 153-162.
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