title: Fractionation of blue wheat anthocyanin compounds and their contribution to antioxidant properties.
abstract: Demands for anthocyanin-rich foods and supplements are steadily increasing due to their significant roles in human health and food coloration. In the development of blue wheat as a functional food ingredient, dry milling was employed to separate the bran fraction where anthocyanins are concentrated 2.3-fold as compared to whole grain (13.9 mg/100 g). Anthocyanins were then extracted with aqueous ethanol and partially purified into a highly concentrated powder. The total anthocyanin content in the isolated powder as analyzed by high-performance liquid chromatography (HPLC) averaged 3378 mg/100 g and afforded a 243-fold increase in concentration relative to the whole grain product. Four main anthocyanins, delphinidin-3-glucoside (45%), cyanidin-3-glucoside (28%), delphinidin-3-rutinoside (22%), and cyanidin-3-rutinoside (2%), were isolated from the powder using preparative HPLC. Anthocyanin products and compounds were assessed against scavenging of 2,2-diphenyl-1-picryl-hydrazyl and 2,2'-azino-di-(3-ethylbenzthiazoline sulfonate) radicals and inhibition of human low-density lipoprotein cholesterol oxidation. Significant differences in antioxidant capacity were observed with anthocyanin powder and compounds exceeding that of butylated hydroxytoluene, indicating a potential for the development of blue wheat-based natural antioxidants and colorants.
authors.affiliation: Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, ON, Canada. abdelaale@agr.gc.ca
authors.forename: El-Sayed M
authors.initials: el-SM
authors.lastname: Abdel-Aal
authors.forename: Atef A
authors.initials: AA
authors.lastname: Abou-Arab
authors.forename: Tamer H
authors.initials: TH
authors.lastname: Gamel
authors.forename: Pierre
authors.initials: P
authors.lastname: Hucl
authors.forename: J Christopher
authors.initials: JC
authors.lastname: Young
authors.forename: Iwona
authors.initials: I
authors.lastname: Rabalski
mesh_terms: D000872:Anthocyanins / Q000737:chemistry* / Q000494:pharmacology; D005591:Chemical Fractionation; D003116:Color; D004043:Dietary Fiber / Q000032:analysis / Q000494:pharmacology; D016166:Free Radical Scavengers / Q000737:chemistry* / Q000494:pharmacology; D005609:Free Radicals / Q000737:chemistry; D006801:Humans; D015227:Lipid Peroxidation / Q000187:drug effects; D014908:Triticum / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D004043:Dietary Fiber; D016166:Free Radical Scavengers; D005609:Free Radicals