Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat. (15th July 2018)

• Record Type: Journal Article
• Authors: Abdel-Aal, El-Sayed M.; Hucl, Pierre; Rabalski, Iwona
• Is Part Of: Food chemistry. Volume 254(2018)
• Page Start: 13
• Page End: 19
• Publication Date: 2018-07-15
• Subjects: Purple wheat -- Anthocyanin composition -- Wheat bran -- Anthocyanin-rich powder; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.01.170
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A powder was prepared from purple wheat as a source of anthocyanins and antioxidants. Anthocyanin concentration in the purified powder increased by 80–135 times. Five anthocyanin pigments made up 93–96% of the total anthocyanins in bran and powder. The purple wheat bran and powder exhibited high free radical scavenging capacity. Abstract: Demands for anthocyanin-rich ingredients are steadily growing due to their positive functions in human health and food coloration. Commercially available purple wheat was evaluated as a source of functional ingredients based on anthocyanin composition and antioxidant properties. Anthocyanins were concentrated in the bran fraction by about 2-fold and then the bran was further processed into anthocyanin-rich powder using ethanol extraction and column purification. Batch studies showed that anthocyanin concentration factor increased by about 81- to 135-fold in the powder depending on batch size. Characterization of anthocyanins with a triple quad mass spectrometry showed a complex anthocyanin profile with 5 pigments making up 93–96% of the total anthocyanin content. These pigments were cyanidin-3-glucoside, cyanidin-3-(6-malonyl glucoside), cyanidin-3-rutinoside, peonidin-3-glucoside and peonidin-3-(6-malonylglucoside) but their concentrations varied between bran and powder. The purple wheat bran and powder exhibited exceptional antioxidant capacity based on scavenging of DPPH, ABTS and peroxyl radicals holding a promise as functional ingredients.