title: 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.
abstract: Renewed interest in breeding for high anthocyanins in wheat (Triticum ssp.) is due to their antioxidant potential. A collection of different pigmented wheats was used to investigate the stability of anthocyanins over three crop years. The data show higher anthocyanins in blue-aleurone bread wheat (Triticum aestivum L.), followed by purple- and red-pericarp durum wheat (Triticum turgidum L. ssp. turgidum convar. durum), using cyanidin 3-O-glucoside as standard. HPLC of the anthocyanin components shows five to eight major anthocyanins for blue wheat extracts, compared to three anthocyanins for purple and red wheats. Delphinidin 3-O-rutinoside, delphinidin 3-O-glucoside, and malvidin 3-O-glucoside are predominant in blue wheat, with cyanidin 3-O-glucoside, peonidin 3-O-galactoside, and malvidin 3-O-glucoside in purple wheat. Of the total anthocyanins, 40-70% remain to be structurally identified. The findings confirm the high heritability for anthocyanins, with small genotype × year effects, which will be useful for breeding purposes, to improve the antioxidant potential of cereal-based foods.
authors.affiliation: Consiglio per la Ricerca e la sperimentazione in Agricoltura - Centro di Ricerca per la Cerealicoltura (CRA-CER), S.S. 673, Km 25,200, 71122 Foggia, Italy.
authors.forename: Donatella B M
authors.initials: DB
authors.lastname: Ficco
authors.forename: Vanessa
authors.initials: V
authors.lastname: De Simone
authors.forename: Salvatore A
authors.initials: SA
authors.lastname: Colecchia
authors.forename: Ivano
authors.initials: I
authors.lastname: Pecorella
authors.forename: Cristiano
authors.initials: C
authors.lastname: Platani
authors.forename: Franca
authors.initials: F
authors.lastname: Nigro
authors.forename: Franca
authors.initials: F
authors.lastname: Finocchiaro
authors.forename: Roberto
authors.initials: R
authors.lastname: Papa
authors.forename: Pasquale
authors.initials: P
authors.lastname: De Vita
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D014644:Genetic Variation; D009753:Nutritive Value; D014908:Triticum / Q000737:chemistry* / Q000145:classification / Q000235:genetics*
chemical_list: D000872:Anthocyanins