Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat

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DOI

https://doi.org/10.1016/j.foodchem.2018.01.170

Language of the publication
English
Date
2018-07-15
Type
Article
Author(s)
  • Abdel-Aal, El-Sayed
  • Hucl, Pierre
  • Rabalski, Iwona
Publisher
Elsevier

Alternative title

Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat

Abstract

Demands for anthocyanin-rich ingredients are steadily growing due to their positive functions in human health and food coloration. Commercially available purple wheat was evaluated as a source of functional ingredients based on anthocyanin composition and antioxidant properties. Anthocyanins were concentrated in the bran fraction by about 2-fold and then the bran was further processed into anthocyanin-rich powder using ethanol extraction and column purification. Batch studies showed that anthocyanin concentration factor increased by about 81- to 135-fold in the powder depending on batch size. Characterization of anthocyanins with a triple quad mass spectrometry showed a complex anthocyanin profile with 5 pigments making up 93–96% of the total anthocyanin content. These pigments were cyanidin-3-glucoside, cyanidin-3-(6-malonyl glucoside), cyanidin-3-rutinoside, peonidin-3-glucoside and peonidin-3-(6-malonylglucoside) but their concentrations varied between bran and powder. The purple wheat bran and powder exhibited exceptional antioxidant capacity based on scavenging of DPPH, ABTS and peroxyl radicals holding a promise as functional ingredients.

Subject

  • Agriculture

Peer review

Yes

Open access level

Green

Identifiers

ISSN
1873-7072

Article

Journal title
Food Chemistry
Journal volume
254

Citation(s)

Abdel-Aal, E.-S. M., Hucl, P., & Rabalski, I. (2018). Compositional and antioxidant properties of anthocyanin-rich products prepared from Purple Wheat. Food Chemistry, 254, 13–19. https://doi.org/10.1016/j.foodchem.2018.01.170

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Food and beverages

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