Compositional Differences in Anthocyanins from Blue- and Purple-Grained Spring Wheat Grown in Four Environments in Central Saskatchewan.
Abdel-Aal, E-S.M., Hucl, P.J., Shipp, J., and Rabalski, I. (2015). "Compositional Differences in Anthocyanins from Blue- and Purple-Grained Spring Wheat Grown in Four Environments in Central Saskatchewan.", Cereal Chemistry. doi : 10.1094/CCHEM-03-15-0058-R Access to full text
Anthocyanins are important dietary components that play significant roles in human health due to 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 using 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, while 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.
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