What question did this study set out to answer?

To determine the anthocyanin composition and evaluate the thermal and chemical stability of pigments in blue aleurone spring wheat across three crop years.

March 13, 2003Journal of Agricultural and Food Chemistry

Composition and Stability of Anthocyanins in Blue-Grained Wheat

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Authors

EAEl‐Sayed M. Abdel‐AalAgriculture and Agri-Food Canada PHPierre HuclUniversity of Saskatchewan

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Implication

Experimental study reveals distinct profiles and pH-dependent thermal stability of pigments in blue-grained wheat, indicating their functional potential for food processing.

Key Points

To determine the anthocyanin composition and evaluate the thermal and chemical stability of pigments in blue aleurone spring wheat across three crop years.
Evaluated blue aleurone spring wheat line 'Purendo 38' alongside commercial purple (Konini) and red (Katepwa) cultivars over three consecutive crop years.
Separated and profiled individual anthocyanin fractions using high-performance liquid chromatography (HPLC).
Tested pigment stability across pH gradients (pH 1, 3, and 5), temperatures (65 to 95 °C), and sulfur dioxide concentrations (500–3000 ppm).
HPLC separated four major anthocyanins in blue wheat, with an unidentified compound representing approximately 41% of total anthocyanin content and cyanidin 3-glucoside ranking second.
Anthocyanins demonstrated greatest thermal stability at pH 1, with degradation increasing significantly as temperatures rose from 65 to 95 °C and showing slightly lower loss at pH 3 than at pH 5.
Addition of sulfur dioxide reduced thermal degradation, with optimal protective concentrations of 500–1000 ppm for whole meal and 1000–3000 ppm for isolated extracts.

Cite This Study

Abdel‐Aal et al. (2003) studied this question.

synapsesocial.com/papers/6a9fa6e4fd5f33d043d4ba6c https://doi.org/10.1021/jf021043x

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Implication

Experimental study reveals distinct profiles and pH-dependent thermal stability of pigments in blue-grained wheat, indicating their functional potential for food processing.

Composition and Stability of Anthocyanins in Blue-Grained Wheat

Discussion

Member takes

Implication

Key Points

Cite This Study

Composition and Stability of Anthocyanins in Blue-Grained Wheat

Discussion

Member takes

Implication

Key Points

Cite This Study

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