Anthocyanin content of grains in purple wheat is affected by grain position, assimilate availability and agronomic management

Bustos, Daniela; Riegel, Ricardo; Calderini, Daniel F.

doi:10.1016/j.jcs.2011.12.001

Cited by 41 publications

(32 citation statements)

References 24 publications

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“…A similar composition was reported by Chen et al (2013). Differences in anthocyanin composition and content in grains could be because of numerous factors such as environment (e.g., quantity of UV-B light, expression of defense genes), genetic materials, crop management, and extraction method (Abdel-Aal and Hucl 2003;Knievel et al 2009;Bustos et al 2012).…”

supporting

confidence: 73%

“…1. In addition, crop management such as source-sink ratio and magnesium fertilization were also found to impact anthocyanin concentration in purple wheat (Bustos et al 2012). Laval 19 (B), a wheat line exhibiting a purple profile (C), a wheat line exhibiting a blue profile (D), and blue wheat cv.…”

Section: Resultsmentioning

confidence: 99%

“…A recent study showed that blue wheat has five to eight major anthocyanins, with delphinidin-3-rutinoside, delphinidin-3-glucoside, and malvidin-3-glucoside being the predominant pigments, in comparison with three anthocyanin pigments in purple and red wheats (Ficco et al 2014). Differences in anthocyanin composition and content in grains could be because of numerous factors such as environment (e.g., quantity of UV-B light, expression of defense genes), genetic materials, crop management, and extraction method (Abdel-Aal and Hucl 2003;Knievel et al 2009;Bustos et al 2012). A similar composition was reported by Chen et al (2013).…”

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confidence: 99%

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Compositional Differences in Anthocyanins from Blue‐ and Purple‐Grained Spring Wheat Grown in Four Environments in Central Saskatchewan

et al. 2015

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Cereal Chem. 93(1):32-38Anthocyanins 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 † Corresponding

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confidence: 73%

Section: Resultsmentioning

confidence: 99%

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confidence: 99%

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Compositional Differences in Anthocyanins from Blue‐ and Purple‐Grained Spring Wheat Grown in Four Environments in Central Saskatchewan

et al. 2015

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“…Our results are comparable with those found Varga et al (2013). Anthocyanin content is influenced by environmental factors, e. g. soil and weather conditions (Yang and Jie 2007;Bustos et al 2012). Our results are in agreement with other studies regarding the observation that blue wheat contains higher anthocyanin content than purple wheat.…”

Section: Resultssupporting

confidence: 93%

Colored Wheat: Anthocyanin Content, Grain Firmness, Dough Properties, Bun Texture Profile

Král

Pokorná

Tremlová

et al. 2018

Acta Univ. Agric. Silvic. Mendelianae Brun.

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. In colored wheat was observed approximately seven times more content compared with the control. The highest firmness was obtained in purple (27.62 N) and the lowest in blue grain (22.31 N). The lowest stickiness was found in blue wheat dough and therefore, it would be more suitable for manufacturing. Blue wheat decreased the dough cohesiveness and work of adhesion. The crumb hardness was significantly lowest in blue batch (P < 0.01) in 100 and 90 % concentration and in 80 % mixture was control significantly highest (P < 0.01). The lower addition of colored wheat flour increased bun springiness. In 100 % and 90 % concentrations were highest values of gumminess observed in purple batch and lowest in blue, but in 80 % concentration was control highest and purple batch was lowest and the same tendency was observed in bun chewiness.

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“…Under stress condition seed yield is dependent on the amount of assimilants 38 . Therefore, maximum concentration of anthocyanin seems to be conditioned by the availability of assimilates 39 . Seed treatment with cold plasma results in the accumulation of secondary metabolites such as anthocyanins and carotenoids, increasing their immunity to abiotic and biotic stresses, such as drought plants 40 and diseases 41 .…”

Section: Discussionmentioning

confidence: 99%

Amelioration of Photosynthesis and Quality of Wheat under Non-thermal Radio Frequency Plasma Treatment

Saberi

Modarres‐Sanavy

Zare

et al. 2018

Sci Rep

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Plasma treatment is recognized as a suitable technology to improve germination efficiency of numerous seeds. The objective of this paper is to demonstrate whether cold air plasma can change the quality and quantity of wheat yield. Effects of cold plasma treatment on wheat (Pishgam variety) yield were studied by a randomized complete block design experiment at the Faculty of Agriculture of Tarbiat Modarres University, Iran, during 2015–17. Seeds were pre-treated with 80 W of cold plasma at four levels of time, 60, 120, 180 and 240 seconds. Plasma effects on yield and quality of wheat were determined by measuring plant photosynthesis, grain yield, biological yield, 1000-grain weight, total chlorophyll, carotenoid, anthocyanin, protein and starch content. Results showed that plasma treatments had positive effects on wheat characteristics, and treatment of 180 s had the highest stimulatory effect. In both years, cold plasma increased grain yield at 180 s, but decreased it at 240 s compared with control. The rate of plant photosynthesis, grain yield, 1000-grain weight, carotenoid and anthocyanin were enhanced at 180 s. The starch content and grain protein were enhanced at 120 s cold plasma application compared with control.

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Anthocyanin content of grains in purple wheat is affected by grain position, assimilate availability and agronomic management

Cited by 41 publications

References 24 publications

Compositional Differences in Anthocyanins from Blue‐ and Purple‐Grained Spring Wheat Grown in Four Environments in Central Saskatchewan

Compositional Differences in Anthocyanins from Blue‐ and Purple‐Grained Spring Wheat Grown in Four Environments in Central Saskatchewan

Colored Wheat: Anthocyanin Content, Grain Firmness, Dough Properties, Bun Texture Profile

Amelioration of Photosynthesis and Quality of Wheat under Non-thermal Radio Frequency Plasma Treatment

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