Bioactive Phytochemicals and Antioxidant Properties of the Grains and Sprouts of Colored Wheat Genotypes

Abstract

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 correlation results between antioxidant activity and contents of bioactive phytochemicals in grains and sprouts of colored wheat genotypes have shown a high correlation for cyanidin and pelargonidin, especially in grains, as well as quercetin in sprouts. It was found that total anthocyanin, quercetin and pelargonidin contents were significantly higher in the sprouts of the purple wheat genotypes than in the blue or yellow wheat genotypes. Delphinidin was detected at a higher level in the grains than in the sprouts of the blue wheat genotypes. Peonidin was present at very low quantities in the grains of all colored wheat genotypes. The sprouts of the purple wheat genotypes, among the colored wheat genotypes, had the highest pelargonidin, cyanidin and quercetin contents and, therefore, can be a promising source for functional food use.

Antioxidant Activity and Phytochemical Characterization of Senecio clivicolus Wedd.

“…The correlation value of 0 indicates no linear correlation. High correlation was found between the total polyphenol content and radical-scavenging activity (r TPC/ABTS = 0.98; r TPC/DPPH = 0.98; r TPC/NO = 0.92; r TPC/SO = 0.77) and reducing power (r TPC/FRAP = 0.99) demonstrating as the polyphenols are the compounds mostly involved in the antioxidant activity [ 33 ]. The highest correlation was observed between the reducing power of the samples and the radical-scavenging activity by ABTS and DPPH methods (r FRAP/ABTS = 0.99 and r FRAP/DPPH = 1.00).…”

Consumption of whole purple and regular wheat modestly improves metabolic markers in adults with elevated high-sensitivity C-reactive protein: a randomised, single-blind parallel-arm study

“…According to the pooled analysis, consumption of the RW and PW products improved plasma oxidative status. A high correlation was recently reported between antioxidant activity of coloured wheat genotypes, blue wheat and PW, and their contents of total phenolics and anthocyanins (52) , with PW flagged as a promising functional food ingredient. There have been many in vitro and several in vivo studies that support a role for cereal anthocyanins to improve antioxidant capacity, many of which have been thoroughly reviewed (25) .…”

Efecto de la adición de lixiviado y azufre en la capacidad antioxidante y contenido fenólico en brotes de germinados de maíz

“…Sin embargo, cuando ambos fertilizantes fueron combinados en el tratamiento la concentración de flavonoides aumentó un 64% en comparación con el tratamiento control (Figura 2). De acuerdo a lo obtenido por Sytar et al (2018), en el análisis de flavonoides de brotes de trigo con valores entre 0.4-0.8 mg g -1 son inferiores hasta en un 50% de concentración. No obstante, los brotes de trigo no fueron tratados con ningún tipo de fertilización.…”