Free radical scavenging properties and phenolic content of extracts from a novel Chinese black-grained wheat were evaluated for comparison with selected wheat controls. Extracts of bran and whole meal were compared for their scavenging activities against the 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical. The total phenolic content and phenolic acid levels were determined using colorimetric and high-performance liquid chromatography (HPLC) methods, respectively. There were significant differences in radical scavenging activities and phenolic contents among bran or whole meal samples of Chinese black-grained wheat and selected wheat controls. Chinese black-grained wheat had the strongest scavenging activity and the highest total phenolic content among the wheat samples. The scavenging activity and total phenolic content of wheat bran was generally twice as high as that of whole meal. A positive correlation was found between DPPH radical scavenging activity and total phenolic content of bran (R = 0.86) and whole meal (R = 0.96). In addition, HPLC analysis detected the presence of gallic, p-hydroxybenzoic, caffeic, syringic, p-coumaric, vanillic, gentisic, o-coumaric acid, and ferulic acids in wheat bran. Ferulic acid content was highest among the phenolic acids. Chinese black-grained wheat may be considered as a potential source of natural antioxidants given its high free radical scavenging ability and phenolic content. Additional research is needed to further investigate other phenolic compounds and evaluate their contribution to the antioxidant activity in order to understand the nutraceutical value of the novel black-grained wheat genotype.

Thinopyrum intermedium (2n = 6x = 42, JJJsJsSS) is potentially a useful source of resistance to wheat streak mosaic virus (WSMV) and its vector, the wheat curl mite (WCM). Five partial amphiploids, namely Zhong 1, Zhong 2, Zhong 3, Zhong 4, and Zhong 5, derived from Triticum aestivum x Thinopyrum intermedium crosses produced in China, were screened for WSMV and WCM resistance. Zhong 1 and Zhong 2 had high levels of resistance to WSMV and WCM. The other three partial amphiploids, Zhong 3, 4, and 5, were resistant to WSMV, but were susceptible to WCM. Genomic in situ hybridization (GISH) using a genomic DNA probe from Pseudoroegneria strigosa (SS, 2n = 14) demonstrated that two partial amphiploids, Zhong 1 and Zhong 2, have almost the identical 10 Th. intermedium chromosomes, including four Js, four J, and two S genome chromosomes. Both of them carry two pairs of J and a pair of Js genome chromosomes and two different translocations that were not observed in the other three Zhong lines. The partial amphiploids Zhong 3, 4, and 5 have another type of basic genomic composition, which is similar to a reconstituted alien genome consisting of four S and four Js genome chromosomes of Th. intermedium (Zhong 5 has two Js chromosomes plus two Js-W translocations) with six translocated chromosomes between S and Js or J genomes. All three lines carry a specific S-S-Js translocated chromosome, which might confer resistance to barley yellow dwarf virus (BYDV-PAV). The present study identified a specific Js2 chromosome present in all five of the Zhong lines, confirming that a Js chromosome carries WSMV resistance. Resistance to WCM may be linked with J or Js chromosomes. The discovery of high levels of resistance to both WSMV and WCM in Zhong 1 and Zhong 2 offers a useful source of resistance to both the virus and its vector for wheat breeding programs.

Protein properties of black-grained wheat (BGW) were compared with those of five carefully selected wheat controls (Taifen 1, Klasic, Yecora Rojo, Glenlea and Anza) in order to find potential uses for BGW. Protein content, mixing properties, gluten index and amino acid composition were measured. BGW whole meal had a higher protein content (17.71%) than was found in controls. Gluten index of BGW flour (69.74) was generally low compared to controls. Mid-line peak times determined using mixograph were significantly longer (p < 0.05) for most controls (5.41-6.27 min) in comparison to BGW flour (<3.00 min). Dough stickiness (223.76 g) of BGW was somewhat stronger than that of Klasic and CES flours. Total essential amino acid and total amino acid contents in whole meal were 4.45% and 15.74%, respectively, for BGW. The amino acid composition was relatively stable after high-temperature drying of wet BGW gluten. In vitro protein digestibility of BGW wheat meal was the lowest.