Genetic Variability in Anthocyanin Composition and Nutritional Properties of Blue, Purple, and Red Bread (Triticum aestivum L.) and Durum (Triticum turgidum L. ssp. turgidum conva
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- 作者：Donatella B. M. Ficco ; Vanessa De Simone ; Salvatore A. Colecchia ; Ivano Pecorella ; Cristiano Platani ; Franca Nigro ; Franca Finocchiaro ; Roberto Papa ; Pasquale De Vita
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2014
- 出版时间：August 27, 2014
- 年：2014
- 卷：62
- 期：34
- 页码：8686-8695
- 全文大小：292K
- ISSN：1520-5118
文摘
Renewed interest in breeding for high anthocyanins in wheat (Triticum ssp.) is due to their antioxidant potential. A collection of different pigmented wheats was used to investigate the stability of anthocyanins over three crop years. The data show higher anthocyanins in blue-aleurone bread wheat (Triticum aestivum L.), followed by purple- and red-pericarp durum wheat (Triticum turgidum L. ssp. turgidum convar. durum), using cyanidin 3-O-glucoside as standard. HPLC of the anthocyanin components shows five to eight major anthocyanins for blue wheat extracts, compared to three anthocyanins for purple and red wheats. Delphinidin 3-O-rutinoside, delphinidin 3-O-glucoside, and malvidin 3-O-glucoside are predominant in blue wheat, with cyanidin 3-O-glucoside, peonidin 3-O-galactoside, and malvidin 3-O-glucoside in purple wheat. Of the total anthocyanins, 40鈥?0% remain to be structurally identified. The findings confirm the high heritability for anthocyanins, with small genotype 脳 year effects, which will be useful for breeding purposes, to improve the antioxidant potential of cereal-based foods.