International Journal of Food Sciences and Nutrition 2015-01-01

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability.

Pavel Bartl, Alen Albreht, Mihaela Skrt, Bohuslava Tremlová, Martina Ošťádalová, Karel Šmejkal, Irena Vovk, Nataša Poklar Ulrih

Index: Int. J. Food Sci. Nutr. 66 , 514-9, (2015)

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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.