Fagopyrum tataricum

Last updated

Fagopyrum tataricum
Fagopyrum tataricum - Kops.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Order: Caryophyllales
Family: Polygonaceae
Genus: Fagopyrum
Species:
F. tataricum
Binomial name
Fagopyrum tataricum
Synonyms [1]
  • Fagopyrum dentatum Moench
  • Fagopyrum rotundatum Bab.
  • Fagopyrum subdentatum Gilib.
  • Fagopyrum suffruticosum F.Schmidt
  • Polygonum tataricum L.

Fagopyrum tataricum, also known as Tartary buckwheat, [2] green buckwheat, [3] ku qiao, [3] Tatar buckwheat,[ citation needed ] or bitter buckwheat, [4] is a domesticated food plant in the genus Fagopyrum in the family Polygonaceae. [5] [6] [7] With another species in the same genus, common buckwheat, it is often counted as a cereal, but the buckwheats are not closely related to true cereals.

Contents

Tartary buckwheat is more bitter and contains more rutin than common buckwheat. It also contains other bioactive components such as flavonoids, phenolic acids, [6] 2-hydroxybenzylamine and quercitrin. [8]

Uses

Known in Chinese as "bitter buckwheat" (Chinese :苦荞麦; pinyin :kǔqiáomài) and in Japan as dattan-soba (韃靼蕎麦, ダッタンソバ), Tartary buckwheat was domesticated in East Asia and is also cultivated in Europe and North America. [9] While it is an unfamiliar food in the West, it is common in the Himalayan region today, as well as other regions in Southwest China such as Sichuan province.[ citation needed ] Tartary buckwheat is commonly roasted to make buckwheat tea, and it can also be distilled to make alcohol. [10] While not traditionally eaten in Japan, due to its high rutin content it was briefly popular as a health fad in Japan in the late 1990s. [11]

The plant has been cultivated in many parts of the world; however, when found among other crops it is considered a weed. [12] [13] Less bitter varieties are now commercially available. [14]

Chemistry

Fagopyrum tataricum contains aromatic substances. The most important difference when compared to the aroma of Fagopyrum esculentum is the absence of salicylaldehyde and presence of naphthalene. [15]

Related Research Articles

<span class="mw-page-title-main">Buckwheat</span> Species of flowering plant in the family Polygonaceae

Buckwheat or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what is now Yunnan Province in southwestern China. The name "buckwheat" is used for several other species, such as Fagopyrum tataricum, a domesticated food plant raised in Asia.

<span class="mw-page-title-main">Soba</span> Thin Japanese noodle made from buckwheat flour

Soba are Japanese noodles made primarily from buckwheat flour, with a small amount of wheat flour mixed in. It has an ashen brown color, and a slightly grainy texture. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. They are used in a wide variety of dishes.

<span class="mw-page-title-main">Cucumber</span> Species of flowering plant that produces cucumbers

The cucumber is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables. Considered an annual plant, there are three main types of cucumber—slicing, pickling, and seedless—within which several cultivars have been created. The cucumber originates in Asia extending from India, Nepal, Bangladesh, China, and Northern Thailand, but now grows on most continents, and many different types of cucumber are grown commercially and traded on the global market. In North America, the term wild cucumber refers to plants in the genera Echinocystis and Marah, though the two are not closely related.

<i>Fagopyrum</i> Genus of flowering plants

The genus Fagopyrum is in the flowering plant family Polygonaceae. It includes some important food plants, such as F. esculentum (buckwheat) and F. tataricum. The genus is native to the Indian subcontinent, much of Indochina, and central and southeastern China. Species have been widely introduced elsewhere, throughout the Holarctic and parts of Africa and South America.

<i>Brassica oleracea</i> Species of plant

Brassica oleracea is a plant species from family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan.

<span class="mw-page-title-main">Quercetin</span> Chemical compound

Quercetin is a plant flavonol from the flavonoid group of polyphenols. It is found in many fruits, vegetables, leaves, seeds, and grains; capers, red onions, and kale are common foods containing appreciable amounts of it. It has a bitter flavor and is used as an ingredient in dietary supplements, beverages, and foods.

<span class="mw-page-title-main">Rutin</span> Chemical compound

Rutin is the glycoside combining the flavonol quercetin and the disaccharide rutinose. It is a flavonoid glycoside found in a wide variety of plants, including citrus.

<span class="mw-page-title-main">Quercitrin</span> Chemical compound

Quercitrin is a glycoside formed from the flavonoid quercetin and the deoxy sugar rhamnose.

<span class="mw-page-title-main">2-Nonenal</span> Chemical compound

2-Nonenal is an unsaturated aldehyde. The colorless liquid is an important aroma component of aged beer and buckwheat, and is insoluble in water.

<span class="mw-page-title-main">Furaneol</span> Chemical compound

Furaneol, or strawberry furanone, is an organic compound used in the flavor and perfume industry. It is formally a derivative of furan. It is a white or colorless solid that is soluble in water and organic solvents.

(E,E)-2,4-Decadienal is an aromatic substance found in butter, cooked beef, fish, potato chips, roasted peanut, buckwheat and wheat bread crumb. In an isolated state, it smells of deep fat flavor, characteristic of chicken aroma (at 10ppm). At lower concentration, it has the odor of citrus, orange or grapefruit. It might be carcinogenic. It has been used as aroma in the EU, but use restrictions apply until the required data have been submitted.

<span class="mw-page-title-main">2-Methoxy-4-vinylphenol</span> Chemical compound

2-Methoxy-4-vinylphenol is an aromatic substance used as a flavoring agent. It is one of the compounds responsible for the natural aroma of buckwheat.

<span class="mw-page-title-main">Orientin</span> Chemical compound

Orientin is a flavone, a chemical flavonoid-like compound. It is the 8-C glucoside of luteolin.

<span class="mw-page-title-main">Epicatechin gallate</span> Chemical compound

Epicatechin gallate (ECG) is a flavan-3-ol, a type of flavonoid, present in green tea. It is also reported in buckwheat and in grape.

<span class="mw-page-title-main">Fagopyrin</span> Family of organic compounds found in buckwheat

Fagopyrin is a term used for several closely related naturally occurring substances in the buckwheat plant. Their chemical structure contains a naphthodianthrone skeleton similar to that of hypericin.

<span class="mw-page-title-main">Shattering (agriculture)</span> Dispersal of seeds upon ripening

In agriculture, shattering is the dispersal of a crop's seeds upon their becoming ripe. From an agricultural perspective this is generally an undesirable process, and in the history of crop domestication several important advances have involved a mutation in a crop plant that reduced shattering—instead of the seeds being dispersed as soon as they were ripe, the mutant plants retained the seeds for longer, which made harvesting much more effective. Non-shattering phenotype is one of the prerequisites for plant breeding especially when introgressing valuable traits from wild varieties of domesticated crops.

<span class="mw-page-title-main">Falcarindiol</span> Chemical compound

Falcarindiol is a polyyne found in carrot roots which has antifungal activity. Falcarindiol is the main compound responsible for bitterness in carrots. Falcarindiol and other falcarindiol-type polyacetylenes are also found in many other plants of the family Apiaceae, including some commonly used seasonings such as dill and parsley.

<i>Fagopyrum cymosum</i> Species of grass

Fagopyrum cymosum, also known as tall buckwheat, is a domesticated plant used in traditional Chinese medicine, for animal feed, and as an ornamental plant. It is native to much of China, and to Bhutan, Nepal, India, Burma, and Vietnam.

<span class="mw-page-title-main">2-Hydroxybenzylamine</span> Chemical compound

2-Hydroxybenzylamine is a natural product found in Himalayan tartary buckwheat. It acts as an antioxidant and scavanger of free radicals and isolevuglandins and is sold as a dietary supplement.

References

  1. "The Plant List: A Working Checklist of all Plant Species".
  2. USDA, NRCS (n.d.). "Fagopyrum tataricum". The PLANTS Database (plants.usda.gov). Greensboro, North Carolina: National Plant Data Team. Retrieved 19 January 2016.
  3. 1 2 "Fagopyrum tataricum". Germplasm Resources Information Network . Agricultural Research Service, United States Department of Agriculture . Retrieved 21 December 2017.
  4. Report of a Network Coordinating Group on Minor Crops. Bioversity International. pp. 65–66. GGKEY:J811QDJNL4H.
  5. Wang Y, Nie Z, Ma T (2022-02-24). "The Effects of Plasma-Activated Water Treatment on the Growth of Tartary Buckwheat Sprouts". Frontiers in Nutrition. 9: 849615. doi: 10.3389/fnut.2022.849615 . PMC   8908094 . PMID   35284468.
  6. 1 2 Zou L, Wu D, Ren G, Hu Y, Peng L, Zhao J, et al. (July 2021). "Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)". Critical Reviews in Food Science and Nutrition. 63 (5): 657–673. doi:10.1080/10408398.2021.1952161. PMID   34278850. S2CID   236091952.
  7. Wang Y, Nie Z, Ma T (2022). "The Effects of Plasma-Activated Water Treatment on the Growth of Tartary Buckwheat Sprouts". Frontiers in Nutrition. 9: 849615. doi: 10.3389/fnut.2022.849615 . PMC   8908094 . PMID   35284468.
  8. Fabjan N, Rode J, Kosir IJ, Wang Z, Zhang Z, Kreft I (October 2003). "Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin". Journal of Agricultural and Food Chemistry. 51 (22): 6452–6455. doi:10.1021/jf034543e. PMID   14558761.
  9. Anjen L, Hong SP (2004). "Fagopyrum tataricum". Flora of China. Vol. 5.
  10. "Maopu Buckwheat Spirits·Jinqiao". Jing Liquor.
  11. "韃靼そばってどんなそば?" [What kind of soba is Tartary soba?]. nikkoku.co.jp.
  12. "Interactive Agricultural Ecology Atlas of Russia and Neighbouring Countries" . Retrieved 16 December 2014.
  13. Sharma MP (1986). "The Biology Of Canadian Weeds: 74. Fagopyrum tataricum (L.) Gaertn". Canadian Journal of Plant Science. 66 (2): 381–393. doi:10.4141/cjps86-052.
  14. "信濃霧山ダッタンそばとは" [What is Shinano Kiriyama Darttan Soba?]. dattan.jp.
  15. Janeš D, Prosen H, Kreft S (July 2012). "Identification and quantification of aroma compounds of tartary buckwheat (Fagopyrum tataricum Gaertn.) and some of its milling fractions". Journal of Food Science. 77 (7): C746–C751. doi:10.1111/j.1750-3841.2012.02778.x. PMID   22757696.