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Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability.
Int J Food Sci Nutr. 2015; 66(5):514-9.IJ

Abstract

The anthocyanin composition of blue (Triticum aestivum L., cv. Skorpion) and purple wheat (Triticum aethiopicum JAKUBZ cv. Abyssinskaja arrasajta cv. Abyssinskaja arrasajta), cultivated in the Czech Republic, and of the prepared whole blue and purple wheat bread was determined. In blue and purple wheat, 19 and 26 anthocyanins, respectively, were tentatively identified by liquid chromatography and mass spectrometry. The total content of anthocyanins determined in blue and purple wheat was 9.26 and 13.23 mgkg(-1), respectively. The breads were baked at 240 and 180 °C. Some significant differences in anthocyanins content were observed between breads prepared at different baking temperatures. The content of cyanidin-3-glucoside, delphinidin-3-glucoside and pelargonidin-3-glucoside was determinated in starting material, whole meal flours and baked breads. These kinds of wheat are suitable for baking bread, since intake of anthocyanins may play an important role in the prevention of human diseases.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Bartl P
Department of Vegetable Foodstuffs, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno , Brno , Czech Republic .
Albreht A
No affiliation info available
Skrt M
No affiliation info available
Tremlová B
No affiliation info available
Ošťádalová M
No affiliation info available
Šmejkal K
No affiliation info available
Vovk I
No affiliation info available
Ulrih NP
No affiliation info available

MeSH

AnthocyaninsBreadChromatography, High Pressure LiquidChromatography, LiquidCookingCzech RepublicEdible GrainFlourGlucosidesHot TemperatureHumansSpecies SpecificitySpectrometry, Mass, Electrospray IonizationTriticum

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26088282

Citation

Bartl, Pavel, et al. "Anthocyanins in Purple and Blue Wheat Grains and in Resulting Bread: Quantity, Composition, and Thermal Stability." International Journal of Food Sciences and Nutrition, vol. 66, no. 5, 2015, pp. 514-9.
Bartl P, Albreht A, Skrt M, et al. Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability. Int J Food Sci Nutr. 2015;66(5):514-9.
Bartl, P., Albreht, A., Skrt, M., Tremlová, B., Ošťádalová, M., Šmejkal, K., Vovk, I., & Ulrih, N. P. (2015). Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability. International Journal of Food Sciences and Nutrition, 66(5), 514-9. https://doi.org/10.3109/09637486.2015.1056108
Bartl P, et al. Anthocyanins in Purple and Blue Wheat Grains and in Resulting Bread: Quantity, Composition, and Thermal Stability. Int J Food Sci Nutr. 2015;66(5):514-9. PubMed PMID: 26088282.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability. AU - Bartl,Pavel, AU - Albreht,Alen, AU - Skrt,Mihaela, AU - Tremlová,Bohuslava, AU - Ošťádalová,Martina, AU - Šmejkal,Karel, AU - Vovk,Irena, AU - Ulrih,Nataša Poklar, Y1 - 2015/06/19/ PY - 2015/6/20/entrez PY - 2015/6/20/pubmed PY - 2016/5/3/medline KW - Bakery products KW - LC-MS KW - cereals KW - polyphenols KW - spectrophotometry SP - 514 EP - 9 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 66 IS - 5 N2 - The anthocyanin composition of blue (Triticum aestivum L., cv. Skorpion) and purple wheat (Triticum aethiopicum JAKUBZ cv. Abyssinskaja arrasajta cv. Abyssinskaja arrasajta), cultivated in the Czech Republic, and of the prepared whole blue and purple wheat bread was determined. In blue and purple wheat, 19 and 26 anthocyanins, respectively, were tentatively identified by liquid chromatography and mass spectrometry. The total content of anthocyanins determined in blue and purple wheat was 9.26 and 13.23 mgkg(-1), respectively. The breads were baked at 240 and 180 °C. Some significant differences in anthocyanins content were observed between breads prepared at different baking temperatures. The content of cyanidin-3-glucoside, delphinidin-3-glucoside and pelargonidin-3-glucoside was determinated in starting material, whole meal flours and baked breads. These kinds of wheat are suitable for baking bread, since intake of anthocyanins may play an important role in the prevention of human diseases. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/26088282/Anthocyanins_in_purple_and_blue_wheat_grains_and_in_resulting_bread:_quantity_composition_and_thermal_stability_ DB - PRIME DP - Unbound Medicine ER -