Compositional Differences in Anthocyanins from Blue‐ and Purple‐Grained Spring Wheat Grown in Four Environments in Central Saskatchewan. Issue 1 (18th August 2015)

• Record Type: Journal Article
• Authors: Abdel‐Aal, El‐Sayed M.; Hucl, Pierre; Shipp, Jaclyn; Rabalski, Iwona
• Is Part Of: Cereal chemistry. Volume 93:Issue 1(2016.)
• Page Start: 32
• Page End: 38
• Publication Date: 2015-08-18
• Subjects: Chemistry, Technical -- Periodicals; Baking -- Periodicals; Baking; Chemistry, Technical; Edible Grain; Food Analysis; Electronic journals; Periodicals; 664.72
• DOI: 10.1094/CCHEM-03-15-0058-R
• Languages: English
• ISSNs: 0009-0352

Abstract

Abstract : Anthocyanins are important dietary components that play significant roles in human health because of their antioxidant and anti‐inflammatory properties. In the present study nine anthocyanin‐pigmented spring wheat lines grown at two sites in central Saskatchewan, Canada, were evaluated in terms of anthocyanin composition in comparison with four wheat checks over a two‐year period. The genotypes studied were blue‐aleurone and purple‐pericarp wheat. The anthocyanin pigments were quantified and identified with liquid chromatography and mass spectrometry. Two anthocyanin profiles were identified in the breeding lines, namely, blue profile and purple profile. Wheat lines with a purple profile had overall higher anthocyanin concentrations and more pigments than the blue‐aleurone lines. The purple profile was also characterized by the presence of acylated anthocyanins containing malonyl and succinyl substituents, but no acylated pigments were found in the blue profile. Delphinidin was the dominant aglycone in the blue profile, whereas cyanidin was the principal anthocyanidin in the purple profile. Genotype and interactions among genotype, year, and location were found to significantly influence content and composition of anthocyanin pigments. These differences in anthocyanin content and composition reflect various color characteristics and bioactivity for purple or blue wheat when utilized.