ACS Publications. Most Trusted. Most Cited. Most Read
My Activity
CONTENT TYPES

Figure 1Loading Img

Comparison of Antioxidant Activities of Different Colored Wheat Grains and Analysis of Phenolic Compounds

View Author Information
Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
School of Food Science and Engineering, Nanjing University of Finance and Economics, Jiangsu Key Laboratory of Quality Control and Processing for Cereals and Oils, Nanjing, Jiangsu, People's Republic of China 210003
§ Richardson Centre for Functional Foods and Nutraceuticals, Smartpark, University of Manitoba, Winnipeg, Manitoba, Canada R3T 6C4
*Corresponding author [phone (204) 474-8214, (204) 474-6612; fax (204) 474-7630; e-mail [email protected]].
Cite this: J. Agric. Food Chem. 2010, 58, 16, 9235–9241
Publication Date (Web):July 29, 2010
https://doi.org/10.1021/jf101700s
Copyright © 2010 American Chemical Society

    Article Views

    2256

    Altmetric

    -

    Citations

    129
    LEARN ABOUT THESE METRICS
    Other access options

    Abstract

    Extracts from six wheat varieties (three purple, one yellow, two red, and one white) were evaluated and compared for their antioxidant capacities against oxygen radical and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical. Phenolic composition in the extracts was examined by high-performance liquid chromatography and mass spectrometry. The results showed that Charcoal purple wheat had remarkable antioxidant activity (up to 6899 μmol/100 g) followed by Red Fife wheat and yellow Luteus wheat. White AC Vista wheat, due to its lowest phenolic content, exhibited the weakest antioxidant property. The major phenolic composition identified in wheat grains consisted of phenolic acids, flavones, flavonols, and anthocyanins. The former three components were detected in all of the wheat varieties, whereas anthocyanins were identified only in purple wheat. Therefore, anthocyanins could be the major compounds distinguishing purple wheats from other colored wheats with high antioxidant activity.

    Read this article

    To access this article, please review the available access options below.

    Get instant access

    Purchase Access

    Read this article for 48 hours. Check out below using your ACS ID or as a guest.

    Recommended

    Access through Your Institution

    You may have access to this article through your institution.

    Your institution does not have access to this content. You can change your affiliated institution below.

    Cited By

    This article is cited by 129 publications.

    1. Donatella B. M. Ficco, Vanessa De Simone, Salvatore A. Colecchia, Ivano Pecorella, Cristiano Platani, Franca Nigro, Franca Finocchiaro, Roberto Papa, and Pasquale De Vita . Genetic Variability in Anthocyanin Composition and Nutritional Properties of Blue, Purple, and Red Bread (Triticum aestivum L.) and Durum (Triticum turgidum L. ssp. turgidum convar. durum) Wheats. Journal of Agricultural and Food Chemistry 2014, 62 (34) , 8686-8695. https://doi.org/10.1021/jf5003683
    2. Gema Pereira-Caro, Gerard Cros, Takao Yokota, and Alan Crozier . Phytochemical Profiles of Black, Red, Brown, and White Rice from the Camargue Region of France. Journal of Agricultural and Food Chemistry 2013, 61 (33) , 7976-7986. https://doi.org/10.1021/jf401937b
    3. Wei Chen, Dolores Müller, Elke Richling, and Michael Wink . Anthocyanin-rich Purple Wheat Prolongs the Life Span of Caenorhabditis elegans Probably by Activating the DAF-16/FOXO Transcription Factor. Journal of Agricultural and Food Chemistry 2013, 61 (12) , 3047-3053. https://doi.org/10.1021/jf3054643
    4. Catrin E. Tyl and Mirko Bunzel . Antioxidant Activity-Guided Fractionation of Blue Wheat (UC66049 Triticum aestivum L.). Journal of Agricultural and Food Chemistry 2012, 60 (3) , 731-739. https://doi.org/10.1021/jf203648x
    5. Rhanissa Hirawan, William Diehl-Jones, and Trust Beta . Comparative Evaluation of the Antioxidant Potential of Infant Cereals Produced from Purple Wheat and Red Rice Grains and LC-MS Analysis of Their Anthocyanins. Journal of Agricultural and Food Chemistry 2011, 59 (23) , 12330-12341. https://doi.org/10.1021/jf202662a
    6. Seung-Gyeom Kim, So-Hyeon Park, Joong-Hyuck Auh. Antioxidant and anti-inflammatory activities of the methanol extract from the bran of the colored wheat, 'Ariheuk'. Applied Biological Chemistry 2024, 67 (1) https://doi.org/10.1186/s13765-024-00872-z
    7. Yingfen Jiang, Ziqi Qi, Jianuo Li, Jing Gao, Yihao Xie, Christiani Jeyakumar Henry, Weibiao Zhou. Role of superfine grinding in purple-whole-wheat flour. Part Ⅰ: Impacts of size reduction on anthocyanin profile, physicochemical and antioxidant properties. LWT 2024, 197 , 115940. https://doi.org/10.1016/j.lwt.2024.115940
    8. Ali Cingöz, Özlem Akpinar, Abdulvahit Sayaslan. Effect of addition of wheat bran hydrolysate on bread properties. Journal of Food Science 2024, 1 https://doi.org/10.1111/1750-3841.17015
    9. Borkwei Ed Nignpense, Nidhish Francis, Christopher Blanchard, Abishek Bommannan Santhakumar. Effect of gastrointestinal digestion on the stability, antioxidant activity, and Caco‐2 cellular transport of pigmented grain polyphenols. Journal of Food Science 2024, https://doi.org/10.1111/1750-3841.17009
    10. Chuanli Zhang, Yun Sha, Qianchao Wang, Junna Liu, Ping Zhang, Shunhe Cheng, Peng Qin. Integrative metabolome and transcriptome profiling provide insights into elucidation of the synthetic mechanisms of phenolic compounds in Yunnan hulled wheat ( Triticum aestivum ssp. yunnanense King). Journal of the Science of Food and Agriculture 2024, 65 https://doi.org/10.1002/jsfa.13293
    11. Yuqian Liu, Jinguang Liu, Caiyun Tang, Victoria Anthony Uyanga, Longhua Xu, Fengjiao Zhang, Jingyu Sun, Yilun Chen. Flavonoids‑targeted metabolomic analysis following rice yellowing. Food Chemistry 2024, 430 , 136984. https://doi.org/10.1016/j.foodchem.2023.136984
    12. Praveen Saini, Nitin Kumar, Sunil Kumar, Anil Panghal, Arun K. Attkan. Analysis of engineering properties, milling characteristics, antioxidant potential, and nutritional benefits of purple wheat and its bran. Food Bioengineering 2023, 2 (4) , 406-419. https://doi.org/10.1002/fbe2.12073
    13. Nannan Sun, Zhizhong Zhang, Yueting Xu, Zhengyuan Xu, Baoqiang Li, Qingfeng Fan, Guoping Zhang, Lingzhen Ye. Comparative Metabolic Analysis and Antioxidant Properties of Purple and White Wheat Grains: Implications for Developing Functional Wheat Varieties. Food Quality and Safety 2023, https://doi.org/10.1093/fqsafe/fyad060
    14. Chelsey Fiecke, Senay Simsek, Ashok Kumar Sharma, Daniel D. Gallaher. Effect of red wheat, aleurone, and testa layers on colon cancer biomarkers, nitrosative stress, and gut microbiome composition in rats. Food & Function 2023, 14 (21) , 9617-9634. https://doi.org/10.1039/D3FO03438K
    15. Pamela C. Drawbridge, Franklin Apea‐Bah, Trust Beta. Bioaccessibility of ferulic acid in hulless barley varieties at stages of simulated in vitro digestion. Cereal Chemistry 2023, 100 (4) , 954-965. https://doi.org/10.1002/cche.10673
    16. Anjali Sharma, Mona Yadav, Apoorv Tiwari, Usman Ali, Meena Krishania, Manju Bala, D. Mridula, Paras Sharma, Giridhar Goudar, Joy K. Roy, Umashanker Navik, Monika Garg. A comparative study of colored wheat lines across laboratories for validation of their phytochemicals and antioxidant activity. Journal of Cereal Science 2023, 112 , 103719. https://doi.org/10.1016/j.jcs.2023.103719
    17. Hédia Manai‐Djebali, Amani Taamalli, Ihsan Iswaldi, David Arráez‐Román, Antonio Segura‐Carretero, Ahmed Marouani, Ahmed Mliki, Manuel A. Martínez‐Cañas, Abdelwahed Ghorbel. Chemometric analysis of Tunisian durum wheat metabolites using UPLC‐ESI‐QTOF‐MS/MS. Journal of Food Science 2023, 88 (6) , 2439-2462. https://doi.org/10.1111/1750-3841.16605
    18. Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Salih Karasu, Inna V. Pototskaya, Sergey S. Shepelev, Alexandr S. Chursin, Alexey I. Morgounov, Osman Sagdic, Hamit Koksel. Phenolic Content and Antioxidant Capacity of Synthetic Hexaploid Wheats. Plants 2023, 12 (12) , 2301. https://doi.org/10.3390/plants12122301
    19. Pathy Kibungu Kembelo, Emmy Tuenter, Wouter Vanhove, Honoré Belesi Katula, Patrick Van Damme, Luc Pieters. Phytochemical profiling by UPLC-ESI-QTOF-MS of Commelina africana, widely used in traditional medicine in DR Congo. South African Journal of Botany 2023, 157 , 325-334. https://doi.org/10.1016/j.sajb.2023.04.010
    20. Tamer H. Gamel, Syed Muhammad Ghufran Saeed, Rashida Ali, El-Sayed M. Abdel-Aal. Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits. Foods 2023, 12 (7) , 1358. https://doi.org/10.3390/foods12071358
    21. Khongsak Srikaeo. Pigmented and Non-pigmented Cereals: Comparative Study of Properties. 2023, 207-236. https://doi.org/10.1039/9781837670291-00207
    22. Jasmeet Kour, Maliha Afreen, Lisa F. M. Lee Nen That, İlknur Uçak, Naveen Anand, Jessica Pandohee. Anthocyanins in Colored Cereals: Measurement and Composition. 2023, 282-304. https://doi.org/10.1039/9781837670291-00282
    23. Oseni Kadiri, Beatrice M. Fasogbon, Desmond O. Onobun, Momoh Emoshioke, Ruth N. Ukejeh, Pratik Nayi. Pigmented Cereal: Dietary and Health Importance. 2023, 339-354. https://doi.org/10.1039/9781837670291-00339
    24. Yash D. Jagdale, Gulzar Ahmad Nayik, MOHAMMAD JAVED ANSARI. Potential Use of Pigmented Cereals and Millets as a New Ingredient for Developing New Bakery Products. 2023, 375-400. https://doi.org/10.1039/9781837670291-00375
    25. Li Li, Hui Zhang, Junna Liu, Tingzhi Huang, Xuesong Zhang, Heng Xie, Yirui Guo, Qianchao Wang, Ping Zhang, Peng Qin. Grain color formation and analysis of correlated genes by metabolome and transcriptome in different wheat lines at maturity. Frontiers in Nutrition 2023, 10 https://doi.org/10.3389/fnut.2023.1112497
    26. Shweta Suri, Anupama Singh. Colored cereals: Beyond nutritional values. 2023, 47-72. https://doi.org/10.1016/B978-0-323-99733-1.00002-9
    27. Tenzin Chhoden, Arashdeep Singh, Poonam Aggarwal, Savita Sharma. Anthocyanins and its health benefits. 2023, 161-184. https://doi.org/10.1016/B978-0-323-99733-1.00005-4
    28. Wengang Jin, Shibo Zhao, Haiyan Sun, Jinjin Pei, Ruichang Gao, Pengfei Jiang. Characterization and discrimination of flavor volatiles of different colored wheat grains after cooking based on GC-IMS and chemometrics. Current Research in Food Science 2023, 7 , 100583. https://doi.org/10.1016/j.crfs.2023.100583
    29. Zhiqiang Shi, Ying Liu, Zhiming Hu, Liu Liu, Qinghai Yan, Dandan Geng, Min Wei, Yan Wan, Gaoqiong Fan, Hongkun Yang, Pinghua Yang. Effect of radiation processing on phenolic antioxidants in cereal and legume seeds: A review. Food Chemistry 2022, 396 , 133661. https://doi.org/10.1016/j.foodchem.2022.133661
    30. Dovilė Klupsaite, Aura Kaminskaite, Arnoldas Rimsa, Agne Gerybaite, Agne Stankaityte, Ausra Sileikaite, Elzbieta Svetlauskaite, Emilija Cesonyte, Giedre Urbone, Karolis Pilipavicius, Konstancija Vaiginyte, Marija Vaisvilaite, Vilte Prokopenko, Giedre Stukonyte, Vytaute Starkute, Egle Zokaityte, Vita Lele, Darius Cernauskas, Ernestas Mockus, Zilvinas Liatukas, Vytautas Ruzgas, João Miguel Rocha, Elena Bartkiene. The Contribution of New Breed Purple Wheat (8526-2 and 8529-1) Varieties Wholemeal Flour and Sourdough to Quality Parameters and Acrylamide Formation in Wheat Bread. Fermentation 2022, 8 (12) , 724. https://doi.org/10.3390/fermentation8120724
    31. Mukaddes Kayim, Hira Nawaz, Abdulkreem Alsalmo. Fungal Diseases of Wheat. 2022https://doi.org/10.5772/intechopen.102661
    32. Borkwei Ed Nignpense, Sajid Latif, Nidhish Francis, Christopher Blanchard, Abishek Bommannan Santhakumar. Bioaccessibility and Antioxidant Activity of Polyphenols from Pigmented Barley and Wheat. Foods 2022, 11 (22) , 3697. https://doi.org/10.3390/foods11223697
    33. Jianchao Feng, Beiming Xu, Dongyun Ma, Zirui Hao, Yuku Jia, Chenyang Wang, Lifang Wang. Metabolite identification in fresh wheat grains of different colors and the influence of heat processing on metabolites via targeted and non-targeted metabolomics. Food Research International 2022, 160 , 111728. https://doi.org/10.1016/j.foodres.2022.111728
    34. Luhua Li, Chang An, Zhongni Wang, Fumin Xiong, Yingxi Wang, Mingjian Ren, Ruhong Xu. Wheat TaANS-6D positively regulates leaf senescence through the abscisic acid mediated chlorophyll degradation in tobacco. Plant Growth Regulation 2022, 98 (1) , 127-139. https://doi.org/10.1007/s10725-022-00839-4
    35. Vladimir P. Shamanin, Zeynep H. Tekin-Cakmak, Elena I. Gordeeva, Salih Karasu, Inna Pototskaya, Alexandr S. Chursin, Violetta E. Pozherukova, Gorkem Ozulku, Alexey I. Morgounov, Osman Sagdic, Hamit Koksel. Antioxidant Capacity and Profiles of Phenolic Acids in Various Genotypes of Purple Wheat. Foods 2022, 11 (16) , 2515. https://doi.org/10.3390/foods11162515
    36. Hyun-Gyeong Bae, Mi-Ja Kim. Antioxidant and anti-obesity effects of in vitro digesta of germinated buckwheat. Food Science and Biotechnology 2022, 31 (7) , 879-892. https://doi.org/10.1007/s10068-022-01086-z
    37. Jia Liu, Xiping Zhang, Ju Tian, Yong Li, Qiyue Liu, Xiaolong Chen, Fayun Feng, Xiangyang Yu, Chenye Yang. Multiomics analysis reveals that peach gum colouring reflects plant defense responses against pathogenic fungi. Food Chemistry 2022, 383 , 132424. https://doi.org/10.1016/j.foodchem.2022.132424
    38. Monika Garg, Satveer Kaur, Anjali Sharma, Anita Kumari, Vandita Tiwari, Saloni Sharma, Payal Kapoor, Bhawna Sheoran, Ajay Goyal, Meena Krishania. Rising Demand for Healthy Foods-Anthocyanin Biofortified Colored Wheat Is a New Research Trend. Frontiers in Nutrition 2022, 9 https://doi.org/10.3389/fnut.2022.878221
    39. Jian-Chao FENG, Bei-Ming XU, Xue-Li JIANG, Hai-Zhou HU, Ying MA, Chen-Yang WANG, Yong-Hua WANG, Dong-Yun MA. Distribution of phenolic compounds and antioxidant activities in layered grinding wheat flour and the regulation effect of nitrogen fertilizer application. Acta Agronomica Sinica 2022, 48 (3) , 704-715. https://doi.org/10.3724/SP.J.1006.2022.11007
    40. Dongyun Ma, Beiming Xu, Jianchao Feng, Haizhou Hu, Jianwei Tang, Guihong Yin, Yingxin Xie, Chenyang Wang. Dynamic Metabolomics and Transcriptomics Analyses for Characterization of Phenolic Compounds and Their Biosynthetic Characteristics in Wheat Grain. Frontiers in Nutrition 2022, 9 https://doi.org/10.3389/fnut.2022.844337
    41. Yun-Seo Kil, Ah-Reum Han, Min-Jeong Hong, Jin-Baek Kim, Pil-Hoon Park, Hyukjae Choi, Joo-Won Nam. 1H NMR-Based Chemometrics to Gain Insights Into the Bran of Radiation-Induced Colored Wheat Mutant. Frontiers in Nutrition 2022, 8 https://doi.org/10.3389/fnut.2021.806744
    42. Jana DOLEŽELOVÁ, Martin KRÁL, Matej POSPIECH, Bohuslava TREMLOVÁ, Tomáš VYHNÁNEK, Maria WALCZYCKA, Adam FLORKIEWICZ. Effect of storage and recipe on bioactive substance composition in bakery products made from a variety of colored wheats. Food Science and Technology 2022, 42 https://doi.org/10.1590/fst.27721
    43. Dongyun Ma, Chenyang Wang, Jianchao Feng, Beiming Xu. Wheat grain phenolics: a review on composition, bioactivity, and influencing factors. Journal of the Science of Food and Agriculture 2021, 101 (15) , 6167-6185. https://doi.org/10.1002/jsfa.11428
    44. Jan Bárta, Veronika Bártová, Markéta Jarošová, Josef Švajner, Pavel Smetana, Jaromír Kadlec, Vladimír Filip, Jan Kyselka, Markéta Berčíková, Zbyněk Zdráhal, Marie Bjelková, Marcin Kozak. Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences. Foods 2021, 10 (11) , 2766. https://doi.org/10.3390/foods10112766
    45. Praveen Saini, Nitin Kumar, Sunil Kumar, Peter Waboi Mwaurah, Anil Panghal, Arun Kumar Attkan, Vijay Kumar Singh, Mukesh Kumar Garg, Vijay Singh. Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review. Critical Reviews in Food Science and Nutrition 2021, 61 (19) , 3197-3210. https://doi.org/10.1080/10408398.2020.1793727
    46. Luhua Li, Guiping Yang, Mingjian Ren, Zhongni Wang, Yashu Peng, Ruhong Xu. Co-regulation of Auxin and Cytokinin in Anthocyanin Accumulation During Natural Development of Purple Wheat Grains. Journal of Plant Growth Regulation 2021, 40 (5) , 1881-1893. https://doi.org/10.1007/s00344-020-10237-7
    47. Pamela C. Drawbridge, Franklin Apea-Bah, Polyanna Silveira Hornung, Trust Beta. Bioaccessibility of phenolic acids in Canadian hulless barley varieties. Food Chemistry 2021, 358 , 129905. https://doi.org/10.1016/j.foodchem.2021.129905
    48. Hyun-Gyeong Bae, Seonghyeon Kim, Jae-Cheol Lee, Mi-Ja Kim. Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system. Korean Journal of Food Preservation 2021, 28 (5) , 612-620. https://doi.org/10.11002/kjfp.2021.28.5.612
    49. Anna Iannucci, Serafino Suriano, Pasquale Codianni. Genetic Diversity for Agronomic Traits and Phytochemical Compounds in Coloured Naked Barley Lines. Plants 2021, 10 (8) , 1575. https://doi.org/10.3390/plants10081575
    50. Shreeya Ravisankar, Halef Dizlek, Joseph M. Awika. Changes in extractable phenolic profile during natural fermentation of wheat, sorghum and teff. Food Research International 2021, 145 , 110426. https://doi.org/10.1016/j.foodres.2021.110426
    51. Hee-Yeon Jin, Sung-Hee Jeon, Kyeong-Hoon Kim, Chon-Sik Kang, Han-Seok Choi, Young Youn. Phytochemical components and physiological activities of purple wheat bran ‘Arriheuk’ extracts. Korean Journal of Food Preservation 2021, 28 (3) , 372-383. https://doi.org/10.11002/kjfp.2021.28.3.372
    52. Mariangela Marrelli, Pasqualina Sprovieri, Filomena Conforti, Giancarlo Statti. Phytochemical Content and Antioxidant Activity of Ancient Majorca and Carosella (Triticum aestivum L.) Wheat Flours. Agronomy 2021, 11 (6) , 1217. https://doi.org/10.3390/agronomy11061217
    53. Rachna Gupta, Murlidhar Meghwal, Pramod K. Prabhakar. Bioactive compounds of pigmented wheat (Triticum aestivum): Potential benefits in human health. Trends in Food Science & Technology 2021, 110 , 240-252. https://doi.org/10.1016/j.tifs.2021.02.003
    54. V. B. Katrii, K. V. Lystvan, B. V. Morgun, N. V. Sandetska, L. H. Velykozhon. Changes of antioxidant activity during storage of wheat grains with different colours. Visnik ukrains'kogo tovaristva genetikiv i selekcioneriv 2021, 18 (1-2) , 29-33. https://doi.org/10.7124/visnyk.utgis.18.1-2.1352
    55. Saloni Sharma, Payal Kapoor, Satveer Kaur, Anita Kumari, Natasha Sharma, Aman Kumar, Venkatesh Chunduri, Monika Garg. Changing Nutrition Scenario: Colored Wheat – A New Perspective. 2021, 71-88. https://doi.org/10.1007/978-3-030-59577-7_4
    56. Xiangzhen Ge, Luzhen Jing, Kun Zhao, Chunyan Su, Bo Zhang, Qian Zhang, Lihong Han, Xiuzhu Yu, Wenhao Li. The phenolic compounds profile, quantitative analysis and antioxidant activity of four naked barley grains with different color. Food Chemistry 2021, 335 , 127655. https://doi.org/10.1016/j.foodchem.2020.127655
    57. Tamer H. Gamel, El-Sayed M. Abdel-Aal, Amy J. Tucker, Shannon M. Pare, Kate Faughnan, Charlene D. O’Brien, Andrea Dykun, Iwona Rabalski, Mark Pickard, Amanda J. Wright. 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. British Journal of Nutrition 2020, 124 (11) , 1179-1189. https://doi.org/10.1017/S0007114520002275
    58. Natasha Sharma, Vandita Tiwari, Shreya Vats, Anita Kumari, Venkatesh Chunduri, Satveer Kaur, Payal Kapoor, Monika Garg. Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens. Molecules 2020, 25 (24) , 5785. https://doi.org/10.3390/molecules25245785
    59. Anita Kumari, Saloni Sharma, Natasha Sharma, Venkatesh Chunduri, Payal Kapoor, Satveer Kaur, Ajay Goyal, Monika Garg. Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread). Molecules 2020, 25 (21) , 5071. https://doi.org/10.3390/molecules25215071
    60. María Jorgelina Pérez, Ivana Fabiola Rodriguez, Iris Catiana Zampini, Florencia Cattaneo, María Inés Mercado, Graciela Ponessa, María Inés Isla. Prosopis nigra fruits waste characterization, a potential source of functional ingredients for food formulations. LWT 2020, 132 , 109828. https://doi.org/10.1016/j.lwt.2020.109828
    61. Alyssa Francavilla, Iris J. Joye. Anthocyanins in Whole Grain Cereals and Their Potential Effect on Health. Nutrients 2020, 12 (10) , 2922. https://doi.org/10.3390/nu12102922
    62. Shreeya Ravisankar, Valeria A.V. Queiroz, Joseph M. Awika. Rye flavonoids – Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties. Food Chemistry 2020, 324 , 126871. https://doi.org/10.1016/j.foodchem.2020.126871
    63. Xi Chen, Xinyue Li, Xiangwei Zhu, Guozhen Wang, Kun Zhuang, Yuehui Wang, Wenping Ding. Optimization of Extrusion and Ultrasound-Assisted Extraction of Phenolic Compounds from Jizi439 Black Wheat Bran. Processes 2020, 8 (9) , 1153. https://doi.org/10.3390/pr8091153
    64. Audrey L. Girard, Joseph M. Awika. Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions. Comprehensive Reviews in Food Science and Food Safety 2020, 19 (4) , 2164-2199. https://doi.org/10.1111/1541-4337.12572
    65. Marta Bueno-Herrera, Silvia Pérez-Magariño. Validation of an extraction method for the quantification of soluble free and insoluble bound phenolic compounds in wheat by HPLC-DAD. Journal of Cereal Science 2020, 93 , 102984. https://doi.org/10.1016/j.jcs.2020.102984
    66. Mehri Hadinezhad, S. Shea Miller. Response to Fusarium graminearum infection in the rachis of a resistant and a susceptible wheat genotype. Canadian Journal of Plant Pathology 2020, 42 (2) , 265-278. https://doi.org/10.1080/07060661.2019.1657182
    67. Iwona Kowalska, Weronika Adach, Anna Stochmal, Beata Olas. A comparison of the effects of apigenin and seven of its derivatives on selected biomarkers of oxidative stress and coagulation in vitro. Food and Chemical Toxicology 2020, 136 , 111016. https://doi.org/10.1016/j.fct.2019.111016
    68. Parisa Abbasi Parizad, Mauro Marengo, Francesco Bonomi, Alessio Scarafoni, Cristina Cecchini, Maria Ambrogina Pagani, Alessandra Marti, Stefania Iametti. Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat. Foods 2020, 9 (2) , 163. https://doi.org/10.3390/foods9020163
    69. Tamer H. Gamel, Amanda J. Wright, Mark Pickard, El‐Sayed M. Abdel‐Aal. Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits. Cereal Chemistry 2020, 97 (1) , 34-38. https://doi.org/10.1002/cche.10190
    70. Domenica Nigro, Heinrich Grausgruber, Carlos Guzmán, Barbara Laddomada. Phenolic Compounds in Wheat Kernels: Genetic and Genomic Studies of Biosynthesis and Regulations. 2020, 225-253. https://doi.org/10.1007/978-3-030-34163-3_10
    71. Paola Tosi, Alyssa Hidalgo, Valerie Lullien-Pellerin. The Impact of Processing on Potentially Beneficial Wheat Grain Components for Human Health. 2020, 387-420. https://doi.org/10.1007/978-3-030-34163-3_17
    72. Trust Beta, Yang Qiu, Qin Liu, Anders Borgen, Franklin Brian Apea-Bah. Purple Wheat (Triticum sp.) Seeds. 2020, 103-125. https://doi.org/10.1016/B978-0-12-818553-7.00010-3
    73. Azin khosravi, Seyed Hadi Razavi, Anna Maria Fadda. Advanced assessments on innovative methods to improve the bioaccessibility of polyphenols in wheat. Process Biochemistry 2020, 88 , 1-14. https://doi.org/10.1016/j.procbio.2019.09.005
    74. Muhammad Sadiq Aziz, Rab Nawaz, Nageena Haider, Zia ur Rehman, Aziz‐ul‐Hasan Aamir, Muhammad Imran. Starch composition, antioxidant potential, and glycemic indices of various varieties of Triticum aesitivum L. and Zea mays L. available in Pakistan. Journal of Food Biochemistry 2019, 43 (8) https://doi.org/10.1111/jfbc.12943
    75. Daniel D. Gallaher, James A. Anderson. Wheat. 2019, 19-43. https://doi.org/10.1002/9781119129486.ch2
    76. Sladana Zilic, Dejan Dodig, Jelena Vancetovic, Nicola Grcic, Vesna Peric, Primoz Titan, Vuk Maksimovic. Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives. Polish Journal of Food and Nutrition Sciences 2019, 69 (2) , 137-146. https://doi.org/10.31883/pjfns-2019-105100
    77. Shalu Jain, Anjana Rustagi, Deepak Kumar, Mohd Aslam Yusuf, Shashi Shekhar, Neera Bhalla Sarin. Meeting the challenge of developing food crops with improved nutritional quality and food safety: leveraging proteomics and related omics techniques. Biotechnology Letters 2019, 41 (4-5) , 471-481. https://doi.org/10.1007/s10529-019-02655-9
    78. Ze Lin, Yuanhong Qi, Dongcheng Liu, Fangfang Mao, Xiangyi Deng, Jiwei Li, Fangzhu Mei, Zhuqing Zhou. The effects of different pharmacological agent treatments on ROS accumulation and functional protein activities in wheat endosperm PCD. Acta Physiologiae Plantarum 2019, 41 (5) https://doi.org/10.1007/s11738-019-2853-6
    79. Yukiko Horie, Ayaka Goto, Sumi Tsubuku, Mari Itoh, Shigeo Ikegawa, Shoujiro Ogawa, Tatsuya Higashi. Changes in Polyamine Content in Rice Bran due to Fermentation with Aspergillus oryzae Analyzed by LC/ESI-MS/MS Combined with Derivatization. Analytical Sciences 2019, 35 (4) , 427-432. https://doi.org/10.2116/analsci.18P483
    80. Parisa Abbasi Parizad, Jessica Capraro, Alessio Scarafoni, Francesco Bonomi, Massimo Blandino, Mauro Marengo, Debora Giordano, Aristodemo Carpen, Stefania Iametti. The Bio-Functional Properties of Pigmented Cereals may Involve Synergies among Different Bioactive Species. Plant Foods for Human Nutrition 2019, 74 (1) , 128-134. https://doi.org/10.1007/s11130-019-0715-4
    81. Tamer H. Gamel, Amanda J. Wright, Amy J. Tucker, Mark Pickard, Iwona Rabalski, Margaret Podgorski, Nicholas Di Ilio, Charlene O'Brien, El-Sayed M. Abdel-Aal. Absorption and metabolites of anthocyanins and phenolic acids after consumption of purple wheat crackers and bars by healthy adults. Journal of Cereal Science 2019, 86 , 60-68. https://doi.org/10.1016/j.jcs.2018.11.017
    82. Min Jeong Hong, Dae Yeon Kim, Bo Mi Nam, Joon‐Woo Ahn, Soon‐Jae Kwon, Yong Weon Seo, Jin‐Baek Kim. Characterization of novel mutants of hexaploid wheat ( Triticum aestivum L.) with various depths of purple grain color and antioxidant capacity. Journal of the Science of Food and Agriculture 2019, 99 (1) , 55-63. https://doi.org/10.1002/jsfa.9141
    83. Mónika Varga, Rebeka Jójárt, Péter Fónad, Róbert Mihály, András Palágyi. Phenolic composition and antioxidant activity of colored oats. Food Chemistry 2018, 268 , 153-161. https://doi.org/10.1016/j.foodchem.2018.06.035
    84. Shreeya Ravisankar, Kebede Abegaz, Joseph M. Awika. Structural profile of soluble and bound phenolic compounds in teff (Eragrostis tef) reveals abundance of distinctly different flavones in white and brown varieties. Food Chemistry 2018, 263 , 265-274. https://doi.org/10.1016/j.foodchem.2018.05.002
    85. Xuejuan Xia, Guannan Li, Yuxiao Xing, Yongbo Ding, Tingyuan Ren, Jianquan Kan. Antioxidant activity of whole grain highland hull-less barley and its effect on liver protein expression profiles in rats fed with high-fat diets. European Journal of Nutrition 2018, 57 (6) , 2201-2208. https://doi.org/10.1007/s00394-017-1494-z
    86. Martin Král, Jana Pokorná, Bohuslava Tremlová, Martina Ošťádalová, Václav Trojan, Tomáš Vyhnánek, Maria Walczycka. Colored Wheat: Anthocyanin Content, Grain Firmness, Dough Properties, Bun Texture Profile. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 2018, 66 (3) , 685-690. https://doi.org/10.11118/actaun201866030685
    87. Onyango Calvin, W. Wanjala George. Quality of porridge from sub-Saharan Africa evaluated using instrumental techniques and descriptive sensory lexicon - Part 1: Thick (stiff) porridge. African Journal of Food Science 2018, 12 (4) , 86-96. https://doi.org/10.5897/AJFS2014.1674
    88. Saloni Sharma, Venkatesh Chunduri, Aman Kumar, Rohit Kumar, Pragyanshu Khare, Kanthi Kiran Kondepudi, Mahendra Bishnoi, Monika Garg, . Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization. PLOS ONE 2018, 13 (4) , e0194367. https://doi.org/10.1371/journal.pone.0194367
    89. Muhammad Zuhair Mohd Zain, Ahmad Salihin Baba, Amal Bakr Shori. Effect of polyphenols enriched from green coffee bean on antioxidant activity and sensory evaluation of bread. Journal of King Saud University - Science 2018, 30 (2) , 278-282. https://doi.org/10.1016/j.jksus.2017.12.003
    90. Shuang-Qi Tian, Zhi-Cheng Chen, Yong-Feng Qiao. Analysis of main physicochemical parameters in purple wheat with different milling technology. Journal of Food Processing and Preservation 2018, 42 (1) , e13382. https://doi.org/10.1111/jfpp.13382
    91. Natalia S. Podio, María V. Baroni, Daniel A. Wunderlin. Relation between polyphenol profile and antioxidant capacity of different Argentinean wheat varieties. A Boosted Regression Trees study. Food Chemistry 2017, 232 , 79-88. https://doi.org/10.1016/j.foodchem.2017.02.123
    92. Debora Giordano, Monica Locatelli, Fabiano Travaglia, Matteo Bordiga, Amedeo Reyneri, Jean Daniel Coïsson, Massimo Blandino. Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties. Food Chemistry 2017, 233 , 483-491. https://doi.org/10.1016/j.foodchem.2017.04.065
    93. Ville Mikael Koistinen, Kati Hanhineva. Mass spectrometry-based analysis of whole-grain phytochemicals. Critical Reviews in Food Science and Nutrition 2017, 57 (8) , 1688-1709. https://doi.org/10.1080/10408398.2015.1016477
    94. Muhammad Sajid Arshad, Joong-Ho Kwon, Faqir Muhammad Anjum, Muhammad Sohaib, Farhan Saeed, Muhammad Imran, Zaid Amjad, Muhammad Nadeem, Shahzad Hussain. Wheat Antioxidants, Their Role in Bakery Industry, and Health Perspective. 2017https://doi.org/10.5772/67276
    95. Davina Rhodes, Priyadarshini Gadgil, Ramasamy Perumal, Tesfaye Tesso, Thomas J. Herald. Natural Variation and Genome‐Wide Association Study of Antioxidants in a Diverse Sorghum Collection. Cereal Chemistry 2017, 94 (2) , 190-198. https://doi.org/10.1094/CCHEM-03-16-0075-R
    96. Debora Giordano, Trust Beta, Amedeo Reyneri, Massimo Blandino. Changes in the Phenolic Acid Content and Antioxidant Activity During Kernel Development of Corn ( Zea mays L.) and Relationship with Mycotoxin Contamination. Cereal Chemistry 2017, 94 (2) , 315-324. https://doi.org/10.1094/CCHEM-05-16-0155-R
    97. Raffaella Di Silvestro, Alessandro Di Loreto, Sara Bosi, Valeria Bregola, Ilaria Marotti, Stefano Benedettelli, Antonio Segura-Carretero, Giovanni Dinelli. Environment and genotype effects on antioxidant properties of organically grown wheat varieties: a 3-year study. Journal of the Science of Food and Agriculture 2017, 97 (2) , 641-649. https://doi.org/10.1002/jsfa.7782
    98. Shuang-Qi Tian, Yong-Heng Li, Zhi-Cheng Chen, Yong-Feng Qiao. Effects of Layering Milling Technology on Distribution of Green Wheat Main Physicochemical Parameters. Journal of Food Quality 2017, 2017 , 1-7. https://doi.org/10.1155/2017/8097893
    99. Emily F. Fleischman, Ryan J. Kowalski, Craig F. Morris, Thuy Nguyen, Chongjun Li, Girish Ganjyal, Carolyn F. Ross. Physical, Textural, and Antioxidant Properties of Extruded Waxy Wheat Flour Snack Supplemented with Several Varieties of Bran. Journal of Food Science 2016, 81 (11) https://doi.org/10.1111/1750-3841.13511
    100. Ping Geng, Jianghao Sun, Mengliang Zhang, Xingnuo Li, James M. Harnly, Pei Chen. Comprehensive characterization of C -glycosyl flavones in wheat ( Triticum aestivum L.) germ using UPLC-PDA-ESI/HRMS n and mass defect filtering. Journal of Mass Spectrometry 2016, 51 (10) , 914-930. https://doi.org/10.1002/jms.3803
    Load all citations

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    You’ve supercharged your research process with ACS and Mendeley!

    STEP 1:
    Click to create an ACS ID

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    MENDELEY PAIRING EXPIRED
    Your Mendeley pairing has expired. Please reconnect