Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability

Abstract

The anthocyanin composition of blue (Triticum aestivum L., cv. Skorpion) and purple wheat (Triticum aethiopicum JAKUBZ cv. Abyssinskaja arrasajta cv. Abyssinskaja arrasajta), cultivated in the Czech Republic, and of the prepared whole blue and purple wheat bread was determined. In blue and purple wheat, 19 and 26 anthocyanins, respectively, were tentatively identified by liquid chromatography and mass spectrometry. The total content of anthocyanins determined in blue and purple wheat was 9.26 and 13.23 mgkg(-1), respectively. The breads were baked at 240 and 180 °C. Some significant differences in anthocyanins content were observed between breads prepared at different baking temperatures. The content of cyanidin-3-glucoside, delphinidin-3-glucoside and pelargonidin-3-glucoside was determinated in starting material, whole meal flours and baked breads. These kinds of wheat are suitable for baking bread, since intake of anthocyanins may play an important role in the prevention of human diseases.

Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice

“…For example, retention of malvidin in the bun and biscuit after baking were 95.9% and 98.6%, respectively as reported by Karakaya et al [ 29 ]. Similarly, a significant decrease ranging from 37.5% to 70% in the TAC content was determined during snack production by Nemś et al [ 30 ], whereas Barti et al [ 31 ] found a decrease in the anthocyanin content of breads produced using purple and blue wheat flours during the baking process. As expected regarding the colorimetric parameters, a lower L * value was observed for S3, whereas a * and b * values suggested a red dark (S2) to red brown (S3) color, with a pleasant taste due to the presence of black rice.…”

Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives

“…[2010] detected only Cy-3-Glu. In turn, using newly developed HPLC-MS method, Bartl et al [2015] managed to separate and defi ne 19 anthocyanins in the blue wheat and 26 in the purple wheat. As in the grain of popping maize, acylated forms of anthocyanins were dominant in the grain of purple wheat.…”

“…In our study, the content of the dominant isomer of Cy-3-di-Mal-Glu, identifi ed in blue popping maize, was 113.50 μg/g d.m., while the content of its two isomers occurring at retention times of 15.63 and 16.19 min was 2.4 and 5.4 times lower, respectively. Although Bartl et al [2015] identifi ed a large number of anthocyanins in the grains of blue and purple wheat, they measured the low content of Cy-3--Glu in them, only at about 1.0 to 1.7 μg/g d.m. However, our results are comparable with the values obtained by Abdel-Aal et al [2006] for the content of Cy-3-Glu amounting to 20.3 μg/g d.m.…”

“…Cereal processing can generate a large amount of anthocyanins-rich by-products at low cost given that anthocyanins are located in the outer layers of the grain, which could be separated. Although poorly represented in the diet, at present, colored grains are used for making blue or pink tortillas [Mora-Rochín et al, 2016], pink cookies [Žilić et al, 2016], multigrain bread [Bartl et al, 2015], and tea. Possibility of wide application of colored grains, especially in the bakery and confectionery industry, refl ects the need to better understand their anthocyanins profi le, as well as behavior of anthocyanins in different conditions of grain processing.…”

Variability of quantitative and qualitative traits of coloured winter wheat

“…These parameters were declared in the variety description presented by Martinek et al (2013b). Variety Scorpion is suitable for baking bread, since intake of anthocyanins may play an important role in the prevention of human diseases (Bartl et al 2015). Compared to control Ilona, the blue wheats showed good qualitative traits in term of protein as well as gluten content.…”