Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley

Susanne Siebenhandl*, Heinrich Grausgruber, Nicoletta Pellegrini, Daniele Del Rio, Vincenzo Fogliano, Rita Pernice, Emmerich Berghofer

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

107 Citations (Scopus)

Abstract

Two pigmented wheat genotypes (blue and purple) and two black barley genotypes were fractionated in bran and flour fractions, examined, and compared for their free radical scavenging properties against 2,2′-azinobis(3- ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation (Trolox equivalent antioxidant capacity, TEAC), ferric reducing antioxidant power (FRAP), total phenolic content (TPC), phenolic acid composition, carotenoid composition, and total anthocyanin content. The results showed that fractionation has a significant influence on the antioxidant properties, TPC, anthocyanin and carotenoid contents, and phenolic acid composition. Bran fractions had the greatest antioxidant activities (1.9-2.3 mmol TEAC/100 g) in all four grain genotypes and were 3-5-fold higher than the respective flour fractions (0.4-0.7 mmol TEAC/100 g). Ferulic acid was the predominant phenolic acid in wheat genotypes (bran fractions) while p-coumaric acid was the predominant phenolic acid in the bran fractions of barley genotypes. High-performance liquid chromatography analysis detected the presence of lutein and zeaxanthin in all fractions with different distribution patterns within the genotypes. The highest contents of anthocyanins were found in the middlings of black barley genotypes or in the shorts of blue and purple wheat. These data suggest the possibility to improve the antioxidant release from cereal-based food through selection of postharvest treatments.

Original languageEnglish
Pages (from-to)8541-8547
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume55
Issue number21
DOIs
Publication statusPublished - 17 Oct 2007
Externally publishedYes

Keywords

  • Anthocyanins
  • Carotenoids
  • Colored grain
  • Hordeum
  • Phenolics
  • Triticum

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