Tags

Type your tag names separated by a space and hit enter

Anthocyanin composition in black, blue, pink, purple, and red cereal grains.
J Agric Food Chem. 2006 Jun 28; 54(13):4696-704.JA

Abstract

Anthocyanin pigments from a wide variety of edible and ornamental black, blue, pink, purple, red, and white wheat, barley, corn, rice, and wild rice were identified and quantified to evaluate their potential as natural colorants or functional food ingredients. The total anthocyanin contents varied significantly and exhibited a range of 7-3276 microg/g. Some grains, such as red rice and black rice, contained a limited number of pigments, whereas others, such as blue, pink, purple, and red corns, had complex anthocyanin profiles. Of the 42 anthocyanin compounds observed, 9 were characterized by comparison of the spectroscopic and chromatographic properties with those of authentic standards. The remaining compounds were tentatively identified on the basis of spectroscopic properties and electrospray ionization mass spectra. The most abundant anthocyanins were cyanidin 3-glucoside in black and red rices and in blue, purple, and red corns, pelargonidin 3-glucoside in pink corn, and delphinidin 3-glucoside in blue wheat.

Authors+Show Affiliations

Food Research Program, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario, Canada N1G 5C9. abdelaale@agr.gc.caNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16787017

Citation

Abdel-Aal, El-Sayed M., et al. "Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains." Journal of Agricultural and Food Chemistry, vol. 54, no. 13, 2006, pp. 4696-704.
Abdel-Aal el-SM, Young JC, Rabalski I. Anthocyanin composition in black, blue, pink, purple, and red cereal grains. J Agric Food Chem. 2006;54(13):4696-704.
Abdel-Aal, e. l. -. S. M., Young, J. C., & Rabalski, I. (2006). Anthocyanin composition in black, blue, pink, purple, and red cereal grains. Journal of Agricultural and Food Chemistry, 54(13), 4696-704.
Abdel-Aal el-SM, Young JC, Rabalski I. Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains. J Agric Food Chem. 2006 Jun 28;54(13):4696-704. PubMed PMID: 16787017.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanin composition in black, blue, pink, purple, and red cereal grains. AU - Abdel-Aal,El-Sayed M, AU - Young,J Christopher, AU - Rabalski,Iwona, PY - 2006/6/22/pubmed PY - 2006/8/11/medline PY - 2006/6/22/entrez SP - 4696 EP - 704 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 13 N2 - Anthocyanin pigments from a wide variety of edible and ornamental black, blue, pink, purple, red, and white wheat, barley, corn, rice, and wild rice were identified and quantified to evaluate their potential as natural colorants or functional food ingredients. The total anthocyanin contents varied significantly and exhibited a range of 7-3276 microg/g. Some grains, such as red rice and black rice, contained a limited number of pigments, whereas others, such as blue, pink, purple, and red corns, had complex anthocyanin profiles. Of the 42 anthocyanin compounds observed, 9 were characterized by comparison of the spectroscopic and chromatographic properties with those of authentic standards. The remaining compounds were tentatively identified on the basis of spectroscopic properties and electrospray ionization mass spectra. The most abundant anthocyanins were cyanidin 3-glucoside in black and red rices and in blue, purple, and red corns, pelargonidin 3-glucoside in pink corn, and delphinidin 3-glucoside in blue wheat. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16787017/Anthocyanin_composition_in_black_blue_pink_purple_and_red_cereal_grains_ L2 - https://doi.org/10.1021/jf0606609 DB - PRIME DP - Unbound Medicine ER -