The effect of processing on the phytosterol content in buckwheat groats and by-products

•The research focused on the influence of the process of roasting.•Varying phytosterol profile was noted for the tested fractions.•A unique type of phytosterol– cycloartenol– was identified in all tested samples.•This research can be used to guide the process of designing dietary supplements.

The research focused on the influence of the process of roasting on the content of fat, protein, ash and phytosterols in buckwheat grains, as well as its industrial by-products (broken roasted buckwheat groats, roasted buckwheat hulls, buckwheat bran) and the end product (whole roasted buckwheat groats). The highest content of phytosterols was observed for buckwheat bran (0.90 mg/g of product), while the lowest – for roasted hull (0.36 mg/g of product). Varying phytosterol profiles were determined for the tested fractions and the fat obtained from these fractions. Of all phytosterols researched in buckwheat products, sitosterol was the prevalent type (from 15.61 to 29.56 mg/g of fat), which constituted over 57% of all phytosterols found in fat extracted from roasted buckwheat hull. A unique type of phytosterol, not found in any other cereals – cycloartenol – was identified in all tested samples. Its highest concentrations were found in roasted buckwheat hulls (5.35 mg/g of fat) and roasted buckwheat grains (2.34 mg/g of fat). These differences among phytosterol profiles in fractions obtained and fats extracted during this research can be used to guide the process of designing dietary supplements or food products aimed for people suffering from specific disorders.