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

Abdel-Aal, El-Sayed; Hucl, Pierre; Rabalski, Iwona

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

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dc.contributor.author: Abdel-Aal, El-Sayed; Hucl, Pierre; Rabalski, Iwona
dc.date.accessioned: 2023-04-13T16:05:26Z
dc.date.available: 2023-04-13T16:05:26Z
dc.date.issued: 2018-07-15
dc.description.abstract - en: 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.
dc.identifier.citation: 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
dc.identifier.doi: https://doi.org/10.1016/j.foodchem.2018.01.170
dc.identifier.issn: 1873-7072
dc.identifier.uri: https://open-science.canada.ca/handle/123456789/147
dc.language.iso: en
dc.publisher: Elsevier
dc.rights.openaccesslevel - en: Green
dc.rights.openaccesslevel - fr: Vert
dc.subject - en: Agriculture
dc.subject - fr: Agriculture
dc.subject.en - en: Agriculture
dc.subject.fr - fr: Agriculture
dc.title - en: Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat
dc.title.fosrctranslation - fr: Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat
dc.type - en: Article
dc.type - fr: Article
local.article.journaltitle: Food Chemistry
local.article.journalvolume: 254
local.article.pagination: 13-19
local.peerreview - en: Yes
local.peerreview - fr: Oui