Procedures for the Effective Comparison of Red and White Winter Wheat (original) (raw)
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International Journal of Food Properties, 2010
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Phenolic acids in kernels of different coloured-grain wheat genotypes
Plant, Soil and Environment
The content of free, conjugated and bound phenolic acids in 12 wheat (Triticum aestivum L.) genotypes of 4 different grain colours (standard red, yellow endosperm, purple pericarp and blue aleurone) from 2-year field trial was analysed in the present study. Significant increase (8%) in the total phenolic acid content was observed in the dryer year 2017. Five phenolic acids (ferulic, sinapic, p-coumaric, vanillic and 4-hydroxybenzoic) and cis-isomers of ferulic and sinapic acid were determined by HPLC-DAD (high-performance liquid chromatography with a diode-array detector) in grain samples. The total phenolic acid content of coloured wheat groups varied: blue aleurone > purple pericarp > yellow endosperm > red colour (798 > 702 > 693 > 599 µg/g). The fraction of bound phenolic acids was the major contributor to the total phenolic acid content (91.7%) with ferulic acid predominating (85.2%). Conjugated phenolic acids accounted for 7.9% of the total with sinapic and f...
Zemdirbyste-Agriculture, 2018
Digital wheat grain classification systems are primarily based on kernel image and texture features. These traits are highly environment-dependent, so sample-to-sample variation may affect results of grain classification, grading, or discrimination. The main aim of this study was to determine the intra-cultivar variation of wheat kernel size, shape, colour, endosperm hardness and selected chemical compounds (carotenoids, phlobaphenes and proteins) associated with kernel colour. In the study, four winter bread wheat cultivars: two self-pollinated 'Bogatka' and 'Batuta' and two hybrid cultivars 'Hybred' and 'Hymack' were grown in different environments (extensive and intensive cultivation regimes, and three growing locations) to create variation in the kernel image, hardness and chemical compounds to simulate the range of variations encountered in reality. Measurements of kernel colour and dimensions were conducted using digital image analysis, hardness and protein content were analysed using nearinfrared reflectance (NIR) spectroscopy, while carotenoids and phlobaphenes were examined using colorimetric assays. The results showed that kernel dimensions and shape were highly intra-cultivar constant, with the highest variation of thickness (up to 7.59%) and volume (up to 10.10%). Surface colour was also relatively constant, with saturation as the most variable feature (up to 11.44%). In contrast, endosperm colour revealing an approx. 2-3-fold higher variation of colour attributes than surface colour, and the highest variation was observed in the case of saturation of the colour (up to 19.67%). Among the tested chemical compounds, carotenoids were the least intra-cultivar variable (up to 14.39%), while phlobaphenes the most intra-cultivar variable (up to 31.87%). Grain hardness was the most intra-cultivar variable feature of the tested grain samples and reached the highest value of 49.02% for cultivar 'Hymack'. The genotype had the greatest effect on kernel colour (up to 50.49% of the source of variation) and carotenoids (52.97%). The environment affected mostly the grain proteins (82.20%) and hardness (72.61%).
Black, purple and blue wheat could provide a potential replacement of synthetic color with a nutritional ingredient for the cereal industry. Near Infrared reflectance spectroscopy (NIRS) has been widely used for the analysis of seed color and quality traits of intact seeds from cereals and oilseeds plants. The objective of this work was to study nutritional properties and their inheritance in winter and spring colored wheat from different origins by NIRS. Hybrid seeds from 'Black wheat76' crossed with 'Purendo 38', 'Konini' and 'Lo2147-3-4' were all black in color. The gene(s) responsible for Chinese winter wheat seed color was shown to have a dominant effect in nature as the reflectance spectra of the hybrid seed was found to be same as Chinese parental lines. Black colored wheat contained higher protein levels than the blue and purple colored wheat lines from both Canadian and Chinese origins. Highest protein percentage was observed in the hybrid between 'Black wheat76' and 'Purendo 38', whereas purple colored seed 'Konini' and black colored seed 'Lo2147-3-4' showed a high level of starch content. A strong positive correlation was found between protein and crude fibre percentage, while a high negative correlation was found between protein and moisture content, as well as protein and starch content. All hybrid plants had high protein content, high crude fibre and high minerals content but lower starch and moisture content than their respective parental lines. Further quantification of individual anthocyanins in black, purple and blue color wheat with high nutrient content would facilitate the use of these grains as natural colorants and functional food ingredients in the future.
Molecules
The grains and sprouts of colored wheat genotypes (having blue, purple and yellow colored grains) contain specific anthocyanidins, such as pelargonidin and cyanidin derivatives, that produce beneficial health effects. The objective of the presented study is to compare the antioxidant capacity and contents of bioactive phytochemicals in grains and sprouts of wheat genotypes that differ in grain color. The methods α, α-diphenyl-β-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) scavenging activities, together with spectrophotometrical and high-performance thin-layer chromatography (HPTLC) methods, were used to study the presence of total phenolics, flavonoids, anthocyanins and anthocyanidins (pelargonidin, peonidin, cyanidin, delphinidin) content. It was predicted that the sprouts of all colored wheat genotypes would have significantly higher total flavonoids, total phenolics, anthocyanidin levels and antioxidant activity than the grains. The c...
The determination of total phenolic compounds and total protein contents were measured with one day interval up to ten days in germinating wheat cultivars of Triticum aestivum cv. Abusbey (bread wheat) and T. durum cv Alibaba (durum wheat) to determine the growth stage. The above parameters were also measured in syrups of those cultivars to determine the optimum growth curve. The values were significantly higher in cultivar Alibaba cultivar as compared to Abusbey cultivar in both measurements. The mass accumulation of protein and phenol contents started in the 7 th day of germination stage in Abusbey cultivar while those contents were accumulated earlier as the 4 th day of germination in Alibaba cultivar. The similar pattern was also observed in cell wall-bound (insoluble) proteins of each cultivar. The mass protein and phenol accumulation in wheat germination stage was discussed for the possible use of wheat and its possible mechanisms to reduce the damage caused by oxidative and mutagenic agents on higher organisms.
Journal of Agricultural and Food Chemistry, 2010
Extracts from six wheat varieties (three purple, one yellow, two red, and one white) were evaluated and compared for their antioxidant capacities against oxygen radical and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. Phenolic composition in the extracts was examined by high-performance liquid chromatography and mass spectrometry. The results showed that Charcoal purple wheat had remarkable antioxidant activity (up to 6899 μmol/100 g) followed by Red Fife wheat and yellow Luteus wheat. White AC Vista wheat, due to its lowest phenolic content, exhibited the weakest antioxidant property. The major phenolic composition identified in wheat grains consisted of phenolic acids, flavones, flavonols, and anthocyanins. The former three components were detected in all of the wheat varieties, whereas anthocyanins were identified only in purple wheat. Therefore, anthocyanins could be the major compounds distinguishing purple wheats from other colored wheats with high antioxidant activity.
A micro-method for the determination of Yellow Pigment Content in durum wheat
2010
Colour is an important component of durum wheat quality affecting consumer's choice. Pasta colour is the result of the carotenoid pigments accumulated in the seed endosperm and of the enzymatic activities responsible for their degradation. Thus, increasing yellow colour is a valuable goal for improving the commercial and nutritional values of durum wheat products. This work reports the set up of a micromethod for the determination of Yellow Pigment Content (YPC) in durum wheat. The novel method, although similar in principle to the Official Method AACC 14-50, allows the use of micro-amount of samples (10e100 mg), a condition that for durum wheat corresponds to a single kernel, and microamount of extraction solvent (water-saturated 1-butanol, 250e500 mL). These improvements together with a short extraction time lead to significant benefits from the practical and the economic point of view. The improved method has been validated using nine durum wheat cultivars extracted in 15 min with the ultrasonic bath. The YPC was calculated by reading the absorbance at 435 nm after the manual injection of an aliquot of extract directly into a UVeVis HPLC detector. The results obtained were comparable and not significantly different from the Official AACC Method 14-50.
Variability of quantitative and qualitative traits of coloured winter wheat
Agriculture (Pol'nohospodárstvo), 2017
The aim of research was to analyse winter wheat of different grain colour and to compare newly bred coloured genotypes from our breeding in grain yield and technological and nutritional quality. The set of seven purple, five blue and four yellow wheats of different origin, including seven newly bred genotypes from Vígľaš-Pstruša, was evaluated in the field experiments established by randomised complete block design in two replications in Piešťany, in the vegetations 2012/13 and 2013/14. In seven wheat varieties differing in grain colours (selected after two of each colour plus control red variety Ilona) anthocyanin composition was evaluated by HPLC analysis. Significant differences were between growing years and among colour groups in most analysed traits. Blue grain newly bred K 3575 699/3 showed the highest anthocyanin content (by 33.5% higher compared to blue grain registered variety Scorpion). However, blue grain genotypes showed negative agronomic traits combined with low numbe...