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

Abstract

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

Marker-Assisted Development of a Blue-Grained Substitution Line Carrying the Thinopyrum ponticum Chromosome 4Th(4D) in the Spring Bread Wheat Saratovskaya 29 Background

“…The chromosome substitution led to increasing TAC in the bran fraction of the developed line, up to 475.7 µg/g, which was higher than in the purple-grained line (355.6 µg/g). These results are in good agreement with previously obtained data of the TAC from colored wheat grains [5,6,26,50,51]. Although TAC was higher in the blue-grained s:S294Th(4D) line compared to the purple-grained NIL and red-grained parental cv.…”

“…In addition, the sugar moiety attached to the anthocyanins aglycones influences the free-radical scavenging capacity of anthocyanins, with higher ability shown in rutinoside-containing anthocyanins compared to glucoside-containing pigments. Other components of the bran fraction, such as phenolic acids or polymeric proanthocyanidins from testa, can also contribute to TAA [25,26].…”

“…Although there are differences in quantity and composition of anthocyanins between purple-and blue-grained wheat genotypes, studies showed that the wheat bran fraction of any colored wheat grain is a good source of natural antioxidants [25,26]. Breeding of wheat cultivars with high anthocyanin content is an important step in producing functional food, such as anthocyanin-rich bread, biscuits, and pastries, which are expected to represent a new direction in the food industry [27,28].…”

Profiling and quantification of grain anthocyanins in purple pericarp × blue aleurone wheat crosses by high-performance thin-layer chromatography and densitometry

“…In wheat bran of a purple and blue grained wheat grown from 1996 to 1998 in Canada on average 235.9 and 452.9 µg g −1 , respectively, were reported [ 20 ]. Similar values were stated by the same group in later studies: 321 and/or 405 µg g −1 for blue wheat bran [ 21 ] and 154 to 285 µg g −1 for purple wheat bran [ 22 ]. Siebenhandl et al [ 1 ] observed 168.6 and 225.8 µg g −1 for the bran and shorts fraction of Austrian purple and blue wheat, respectively.…”

Yield and Quality in Purple-Grained Wheat Isogenic Lines

“…This facilitates breeding progress. In a more recent study with nine purple wheat genotypes in Saskatchewan, Canada, the content and composition of anthocyanin was significantly influenced by genotype and genotype by environment (G × E) interaction [19]. The source-sink relationship has an important role in anthocyanin content [20].…”