What question did this study set out to answer?

To identify and quantify anthocyanin pigments across diverse edible and ornamental colored cereal grains to assess their utility as natural colorants and functional food ingredients.

June 1, 2006Journal of Agricultural and Food Chemistry

Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

View Full Paper

Ask AI

Bookmark

Authors

EAEl‐Sayed M. Abdel‐AalAgriculture and Agri-Food Canada JYJ. Christopher YoungHospital for Sick Children IRIwona RabalskiAgriculture and Agri-Food Canada

Discussion

Member takes

Implication

Chemical analysis uncovers variable anthocyanin concentrations and diverse profiles across colored cereal grains, indicating their potential as natural colorants and functional ingredients.

Key Points

To identify and quantify anthocyanin pigments across diverse edible and ornamental colored cereal grains to assess their utility as natural colorants and functional food ingredients.
Analyzed grain samples from black, blue, pink, purple, red, and white varieties of wheat, barley, corn, rice, and wild rice.
Identified and quantified 42 anthocyanin compounds using chromatographic retention, spectroscopic properties, comparison with authentic standards, and electrospray ionization mass spectrometry.
Total anthocyanin concentrations varied substantially among the cereals, spanning a range of 7 to 3276 µg/g.
Blue, pink, purple, and red corns demonstrated complex anthocyanin profiles, whereas black and red rices exhibited a more limited variety of pigments.
Cyanidin 3-glucoside was the predominant pigment in black and red rices as well as blue, purple, and red corns, while pelargonidin 3-glucoside dominated pink corn and delphinidin 3-glucoside dominated blue wheat.

Cite This Study

Abdel‐Aal et al. (2006) studied this question.

synapsesocial.com/papers/69d8964018b0ca7f91d184ca https://doi.org/10.1021/jf0606609

View Full Paper

Ask AI

Bookmark

Implication

Chemical analysis uncovers variable anthocyanin concentrations and diverse profiles across colored cereal grains, indicating their potential as natural colorants and functional ingredients.

Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

Discussion

Member takes

Implication

Key Points

Cite This Study

Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

Discussion

Member takes

Implication

Key Points

Cite This Study

Also Consider

Also Consider