title: Measurement of anthocyanins and other phytochemicals in purple wheat.
abstract: The major anthocyanin composition of normal purple wheat and heat stressed purple wheat were measured using HPLC, LC-MS/MS and the pH differential method. The lignan secoisolariciresinol diglucoside (SDG) and melatonin content were also measured. Total anthocyanin profile of normal purple wheat (491.3mg/kg) was significantly (P<0.05) lower than that of the heat stressed purple wheat (522.7mg/kg). Thirteen major anthocyanins were isolated and cyanidin 3-glucoside was the predominant anthocyanin in purple wheat. Using the pH differential method, the total anthocyanin content of normal (500.6mg/kg) and heat stressed (526.0mg/kg) purple wheat were similar to those observed using HPLC. The SDG content of normal and heat stressed purple wheat were 770 and 520μg/kg, while melatonin content was 4 and 2μg/kg, respectively. The presence of SDG and melatonin in addition to anthocyanins may contribute to the health benefits associated with consumption of coloured cereal grains.
authors.affiliation: Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.
authors.forename: Farah S
authors.initials: FS
authors.lastname: Hosseinian
authors.affiliation: Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.
authors.forename: Wende
authors.initials: W
authors.lastname: Li
authors.affiliation: Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2; Richardson Centre for Functional Foods and Nutraceuticals, Smartpark, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2. Electronic address: Trust_Beta@umanitoba.ca.
authors.forename: Trust
authors.initials: T
authors.lastname: Beta
keywords: Anthocyanins; HPLC; LC–MS/MS; Melatonin; Phytochemicals; Purple wheat; SDG; Secoisolariciresinol diglucoside