A comparative study of colored wheat lines across laboratories for validation of their phytochemicals and antioxidant activity

Sharma, Avadhesh C.; Yadav, Mona; Tiwari, Apoorv; Ali, Usman; Krishania, Meena; Bala, Manju; Sharma, Paras; Goudar, Giridhar; Roy, Joy; Navik, Umashanker

doi:10.1016/j.jcs.2023.103719

Cited by 17 publications

(13 citation statements)

References 27 publications

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“…In blue wheat samples, the most abundant anthocyanin pigments were reported as delphinidin-3-galactoside, delphinidin-3-glucoside, delphinidin-3-rutinoside, and malvidin-3-glucoside (Abdel-Aal et al, 2016;Ficco et al, 2014;Sharma et al, 2020) whereas cyanidin-3-glucoside, cyanidin-3-(6-malonyl glucoside), cyanidin-3-rutinoside, peonidin-3-glucoside, and peonidin-3-(6-malonyl blue > purple > white. In line with the results of Sharma et al (2023), in the present study, the w20 sample had black-colored grains and had the highest ABTS values in the bound extracts. 3-O-β-D-glucoside chloride, malvidin-3-O-glucoside chloride, pelargonidin 3-O-glucoside chloride, and peonidin 3-O-glucoside chloride were present in the colored wheat samples (Table 4).…”

Section: Anthocyanin Profilesupporting

confidence: 91%

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Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats

P. Shamanin,

Tekin-Cakmak,

Karasu

et al. 2024

Qual. Assur. Saf. Crops Foods

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The antioxidant activities (ABTS and CUPRAC) of 40 different colored wheat genotypes were investigated, and some of the diverse wheat genotypes were selected to investigate their anthocyanin profiles and mineral compositions. The ABTS values of free and bound fractions were in the range of 15.61-157.36 mg TE/100 g and 33.26-189.48 mg TE/100 g, respectively. For the free and bound fractions of the colored wheat samples, the CUPRAC values were determined between 25.73 and 229.20 mg TE/100 g, and between 82.00 and 348.93 mg TE/100 g, respectively. The anthocyanin profiles of the colored wheats varied depending on the genotypes. Cyanidin-3-O-glucoside chloride was abundant in the samples w3, w8, w17, w18 and w20 while malvidin-3-O-glucoside chloride was the major anthocyanin for the samples w13, w23, w14, w30 and w34. Cyanidin-3-O-glucoside chloride was significantly higher in w18 than others (p<0.05). Cyanidin-3,5-di-O-glucoside was only found in the free extracts of the two samples (w17 and w20). The best accessions with high antioxidant activity and anthocyanin profile were identified for their potential utilization in wheat breeding programs. According to the results, the w17 sample (line BW 49880–Dark colored P, F4) was chosen as the best sample due to its highest antioxidant activity (p<0.05) and the best anthocyanin profile. The macronutrients Ca, K, and Mg highly varied among the genotypes studied. The trace elements, Zn and Fe were significantly higher in purple-grained lines than that of the red-grained variety. The study’s outcomes are likely to support breeding programs to generate new wheat cultivars with greater nutritional benefits.

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Section: Anthocyanin Profilesupporting

confidence: 91%

“…A comparative study was carried out across laboratories by Sharma et al, (2023) on colored wheat lines to validate their phytochemicals and antioxidant activity. The results indicated that the colored wheat lines had higher antioxidant activity (ABTS values) than white wheat lines across the laboratories.…”

Section: The Antioxidant Activities (Abts and Cuprac)mentioning

confidence: 99%

Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats

P. Shamanin,

Tekin-Cakmak,

Karasu

et al. 2024

Qual. Assur. Saf. Crops Foods

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“…Some colored varieties of wheat (Triticum aestivum L.) accumulate anthocyanins and, along with berries and fruits, can serve as an important food source [33]. In wheat grains, anthocyanin pigments accumulate in the pericarp tissue or aleurone layer, resulting in a purple or blue color [34,35].…”

Section: Introductionmentioning

confidence: 99%

“…The high antioxidant activity of anthocyanins implies that colored wheat varieties and different fractions of their grain have the potential to improve the physiological state of a living organism [16,33,41]. The purpose of this work was to study the antioxidant activity (in vitro) of bran extracts of two isogenic wheat lines, differing in the content of anthocyanins in the pericarp of the grain, as well as to comparatively assess their effect on the stress resistance and lifespan of Drosophila melanogaster.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Properties and Geroprotective Potential of Wheat Bran Extracts with Increased Content of Anthocyanins

Mikhailova,

Shevchenko,

Golubev

et al. 2023

Antioxidants

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In recent years, there has been a focus on breeding wheat with high anthocyanin levels in order to improve food quality and human health. The objective of this study was to examine the antioxidant and geroprotective properties of wheat bran extracts using both in vitro and in vivo research methods. Two wheat lines were used: one with uncolored pericarp (anthocyanin-free) and another with colored pericarp (anthocyanin-containing). These lines differed in a specific region of chromosome 2A containing the Pp3/TaMyc1 gene, which regulates anthocyanin production. High-performance liquid chromatography-mass spectrometry revealed the presence of cyanidin glucoside and cyanidin arabinoside in the anthocyanin-containing wheat bran extract (+AWBE), while no anthocyanins were found in the anthocyanin-free wheat bran extract (−AWBE). The +AWBE showed higher radical scavenging activity (DPPH and ABTS assays) and membrane protective activity (AAPH oxidative hemolysis model) compared to the −AWBE. Both extracts extended the lifespan of female Drosophila, indicating geroprotective properties. This study demonstrates that wheat bran extracts with high anthocyanin levels have antioxidant and geroprotective effects. However, other secondary metabolites in wheat bran can also contribute to its antioxidant and geroprotective potential.

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“…A prominent characteristic is its black color, which derives from the gene mixture of purple and blue of its parent lines. The color is induced by anthocyanins (with cyanidin and delphinidin responsible for purple and blue color, respectively) localized in pericarp or aleurone layer (Sharma et al, 2022b(Sharma et al, , 2023. Anthocyanins accumulated in plants make them resistant to abiotic (e.g., dry condition) and biotic stress (e.g., insect invasion) (Kaur et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle‐making potential

Li,

Wang,

Niu

et al. 2023

Journal of Food Science

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Comparative studies were conducted on physicochemical and technological properties of two black wheat (BW) varieties (cultivated in Shanxi Agricultural University) and their noodle‐making potential. Whole‐grain BW noodles showed acceptable cooking loss (≤10%) and strong antioxidant capacity. However, their textural quality remains to be enhanced. Regarding refined flour (RF) of the two BW varieties, Yunhei 14207 showed more anthocyanins, brighter color, and greater thermal stability (as reflected by the higher pasting temperature). 16W16 resulted in greater gluten content and better gluten quality of flour and higher dough stability, which contributed to the lower cooking loss and stronger tensile property of noodles. RF noodles of Yunhei 14207 displayed brighter appearance, although they had weaker tensile property. The stronger gluten network in noodles of 16W16 protected phenolics from release and degradation during drying, cooking, and steaming. Despite phenolics loss, RF noodles of Yunhei 14207 showed antioxidant capacity up to 14.97 mg TE/100 g. This research would promote understanding of characteristics of BW varieties. Considering the stronger gluten network of 16W16, its fortification in common wheat noodles at high proportion (>50%) may be promising to develop antioxidant noodles with further improved sensory quality.

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A comparative study of colored wheat lines across laboratories for validation of their phytochemicals and antioxidant activity

Cited by 17 publications

References 27 publications

Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats

Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats

Antioxidant Properties and Geroprotective Potential of Wheat Bran Extracts with Increased Content of Anthocyanins

Comparative study on nutritional and technological properties of two varieties of black wheat flour and their noodle‐making potential

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