Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability

Abstract

The anthocyanin composition of blue (Triticum aestivum L., cv. Skorpion) and purple wheat (Triticum aethiopicum JAKUBZ cv. Abyssinskaja arrasajta cv. Abyssinskaja arrasajta), cultivated in the Czech Republic, and of the prepared whole blue and purple wheat bread was determined. In blue and purple wheat, 19 and 26 anthocyanins, respectively, were tentatively identified by liquid chromatography and mass spectrometry. The total content of anthocyanins determined in blue and purple wheat was 9.26 and 13.23 mgkg⁻¹, respectively. The breads were baked at 240 and 180 °C. Some significant differences in anthocyanins content were observed between breads prepared at different baking temperatures. The content of cyanidin-3-glucoside, delphinidin-3-glucoside and pelargonidin-3-glucoside was determinated in starting material, whole meal flours and baked breads. These kinds of wheat are suitable for baking bread, since intake of anthocyanins may play an important role in the prevention of human diseases.

• Bakery products
• cereals
• LC-MS
• polyphenols
• spectrophotometry

Acknowledgements

We are grateful for the technical assistance provided by Alice Váchová and Martina Plášková, Penam, a.s., Brno, Czech Republic. Wheat samples were kindly provided by Petr Martinek, Agrotest fyto, s.r.o., Kroměříž, Czech Republic.

Declaration of interest

This work was supported by the Slovenian Research Agency through the programmes P4-0121 (NPU) and P1-0005, EN-FIST Centre of Excellence, the Erasmus exchange programme (PB) and IGA 91/2011/FVHE. The authors report no conflict of interest. The authors alone are responsible for the content and writing of the paper.

Supplementary material available online

Supplementary Figure S1