ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient

An innovative approach to creating a new generation of specialised foods for dietary therapy of type 2 diabetes can involve planned adding of plant polyphenols to their formulafions. The marked antioxidant properties of polyphenols largely determine their potential antidiabetic effects. However, the use of food polyphenols for prophylactic purposes is limited by their low bioavailability, which makes it expedient to search for technological approaches aimed at obtaining polyphenolic matrices with high biological activity, increased digestibility, and stability. This study objective was to purposely extract and concentrate the polyphenols by sorbing them from an aqueous solution of the bilberry leaf extract (BLE) on buckwheat flour and to assess their storage stability. A number of experiments on optimal parameters selection for sorbing polyphenols from the BLE on buckwheat flour were performed. The parameters included the concentration of the extract solution, the solution/sorbent ratio, the pH of the solution, the temperature and the time of sorption. The sorption on the polyphenol matrix was determined from the difference in their contents in the initial solution of the extract and in the supernatant after centrifugation by the Folin-Ciocalteu method. The effects of exposure to light, temperatures, and humidity on the polyphenol compounds in the dry BLE and in the food matrix contents during storage was analysed by the FTIR spectroscopy. The experiments determined the optimal conditions for the BLE polyphenol sorption on buckwheat flour by incubation of a 2% BLE solution pH = 3.6 with the portion of buckwheat flour at the ratio of 1g/50 cm3 solution for 45 minutes at 25°C. When storing the food matrix, there was no significant degradation of the polyphenolic compounds in the food matrix, which indicates an increase in the stability of the polyphenols sorbed on buckwheat flour. This paper presents the results that are scientifically and practically relevant for the nutritiology experts who devise promising technological approaches to expanding the range of functional food ingredients of the antidiabetic character.
Diabetes, polyphenols, bioavailability, bilberry leaf extract, buckwheat flour, sorption, food matrix, functional food ingredient
  1. Tutelyan V.A., SharafetdinovKh.Kh., Kochetkova A.A., et al. Theoretical and practical aspects of dietary therapy at type 2 diabetes mellitus. Moscow: BIBLIO-GLOBUS Publ., 2016. 244 p. (In. Russ.).
  2. Alkhati A., Tsang C., Tiss A., et al. Functional Foods and Lifestyle Approaches for Diabetes Prevention and Management. Nutrients, 2017, vol. 9, no. 12, pp. 1310–1327. DOI:
  3. Tutelyan V.A., Kiseleva T.L., Kochetkova A.A., et al. Rastitelʹnye istochniki fitonutrientov dlya spetsializirovannykh pishchevykh produktov antidiabeticheskogo deystviya [Plant sources of phytonutrients for specialised foods of antidiabetic action]. Moscow: BIBLIO-GLOBUS Publ., 2016. 422 p. (In. Russ.).
  4. Mazo V.K., Sidorova Y.S., Shipelin V.A., et al. Polyphenolic plant extracts: effects on disorders of carbohydrate and lipid metabolism in laboratory animals. Problems of Endocrinology, 2016, vol. 62, no. 4, pp. 38–44. DOI: (In. Russ.).
  5. Blinkov I.L. Algorithm for the use of food plants for medicinal purposes. In: Kiseleva T.L. Therapeutic properties of food plants. Moscow: FSCECTMDT Roszdrav Publ., 2007. pp. 80–101. (In. Russ.).
  6. Bedekar A., Shah K., and Koffas M. Natural products for type II diabetes treatment. Advances in Applied Microbiology, 2010, vol. 71, pp. 21–73. DOI:
  7. Sobeh M., Mahmoud M.F., Petruk G., et al. Syzygiumaqueum: A Polyphenol-Rich Leaf Extract Exhibits Antioxidant, Hepatoprotective, Pain-Killing and Anti-inflammatory Activities in Animal Models. Frontiers in Pharmacology, 2018, vol. 9. DOI:
  8. Lewandowska U., Szewczyk K., Hrabec E., et al. Overview of Metabolism and Bioavailability Enhancement of Polyphenols. Journal of Agricultural and Food Chemistry, 2013, vol. 61, no. 50, pp. 12183–12199. DOI:
  9. Roopchand D.E., Grace M.H., Kuhn P., et al. Efficient sorption of polyphenols to soybean flour enables natural fortification of foods. Food Chemistry, 2012, vol. 131, no. 4, pp. 1193–1200. DOI:
  10. Roopchand D.E., Kuhn P., Poulev A., et al. Biochemical Analysis and in Vivo Hypoglycemic Activity of a Grape Polyphenol–Soybean Flour Complex. Journal of Agricultural and Food Chemistry, 2012, vol. 60, no. 36, pp. 8860–8865. DOI:
  11. Roopchand D., Kuhn P., Rojo L., et al. Blueberry polyphenol-enriched soybean flour reduces hyperglycemia, body weight gain and serum cholesterol in mice. Pharmacological Research, 2013, vol. 68, no. 1, pp. 59–67. DOI:
  12. Kiseleva T.L., Tutelyan V.A., Kochetkova A.A., et al. Rastitelʹnye istochniki fitonutrientov dlya spetsializirovannykh pishchevykh produktov antidiabeticheskogo deystviya [Plant sources of phytonutrients for specialized food products of antidiabetic action]. Materialy Mezhdunarodnoy nauchno-prakticheskoy konferentsii, posvyashchennoy 55 letiyuTSNIL SibGMU ‘Molekulyi sistemy dlya diagnostiki I adresnoy terapii’ [Molecules and systems for diagnosis and targeted therapy: materials of the International Scientific and Practical Conference dedicated to the 55th anniversary of the Central Research Institute of the Siberian State Medical University]. Tomsk: Siberian State Medical University Publ., 2017. p. 50. (In. Russ.).
  13. Sidorova Y.S., Shipelin V.A., Mazo V.K., et al. Comparative studies of antidiabetic activity of bilberry leaf extract in Wistar rats with STZ-induced diabetes and Zucker diabetic fatty rats. International Food Research Journal, 2018, vol. 25, no. 3, pp. 1288–1294.
  14. Kiseleva T.L. and Kiseleva M.A. Buckwheat in Traditional Medicine and recent scientific findings: nutritive, energy and preventive properties. Potential allergological risk. Traditional medicine, 2016, vol. 3, no. 46, pp. 16–41. (In. Russ.).
  15. Zhogova A.A., Perova I.B., Samylina I.A., et al. Identification and Quantitative Determination of the Main Biologically Active Substances in Motherwort Herb by HPLC–Mass Spectrometry. Pharmaceutical and Chemical Journal, 2014, vol. 48, no. 7, pp. 461–466. DOI:
  16. Tutelyan V.A., Ehller K.I., Aristarkhova T.V., et al. Metody analiza minornykh biologicheski aktivnykh veshchestv pishchi [Methods for the analysis of minor biologically active food substances]. Moscow: “Dynasty” Publ., 2010. 160 p. (In. Russ.).
  17. Ying D., Hlaing M.M., Lerisson J., et al. Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace. Food Research International, 2017, vol. 100, pp. 665–673. DOI:
  18. Larkin P. Infrared and Raman Spectroscopy 2nd Edition. Cambridge: Elsevier, 2017. 286 p.
  19. Sinela A.M., Mertz C., Achir N., et al. Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media. Food Chemistry, 2017, vol. 235, pp. 67–75. DOI:
How to quote?
About journal