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Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization
Saloni Sharma1, Venkatesh Chunduri1, Aman Kumar1
1National Agri-Food Biotechnology Institute, Mohali, Punjab, India.
Plos One
|April 5, 2018
Summary
Advanced colored wheat lines offer enhanced anthocyanin, iron, and zinc content, providing antioxidant and anti-inflammatory benefits. These high-yielding varieties possess desirable traits for baking and commercial use.
Area of Science:
- Agricultural Science
- Food Science
- Nutritional Science
Background:
- Colored wheat, rich in anthocyanins, is gaining interest from breeders and the baking industry.
- Anthocyanins contribute to the unique colors and potential health benefits of colored wheat.
Purpose of the Study:
- To evaluate the nutritional value and product-making potential of advanced, high-yielding colored wheat lines.
- To compare the anthocyanin content, antioxidant activity, and anti-inflammatory effects of different colored wheat genotypes.
- To assess key nutritional and processing parameters for commercial viability.
Main Methods:
- Analysis of anthocyanin content and antioxidant activity using UPLC (Ultra-Performance Liquid Chromatography).
- Assessment of anti-inflammatory effects of wheat extracts.
- Evaluation of nutritional composition (carbohydrates, sugar, protein, ash, dietary fiber, vitamins) and processing parameters (SDS sedimentation, gluten content, alveograph).
Main Results:
- Advanced colored wheat lines showed higher anthocyanin content and antioxidant activity than donor lines, with variation observed in the order white
- Anthocyanin composition depended on both donor and recipient genotypes.
- Purple wheat extract exhibited the highest anti-inflammatory effect.
- Nutritional and processing parameters were comparable to high-yielding white wheat cultivars.
- Colored wheat lines demonstrated higher iron and zinc content, indicating potential for double bio-fortification.
Conclusions:
- Advanced colored wheat lines possess high anthocyanin, iron, and zinc content, exhibiting significant antioxidant and anti-inflammatory properties.
- These lines demonstrate desirable features for product development and commercialization in the baking industry.
- Colored wheat represents a promising avenue for developing nutritious and functional food products.
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