Abstract
Colored wheat, rich in anthocyanins, has created interest among the breeders and baking industry. This study was aimed at understanding the nutritional and product making potential of our advanced, high yielding and regionally adapted colored wheat lines. Our results indicated that our advanced colored wheat lines exhibited higher anthocyanin content and antioxidant activity than donor wheat lines and it varied in the order of white<purple<blue<black wheat. UPLC chromatogram revealed that anthocyanin composition and peak pattern is not only dependent on donor genotype but also background of recipient genotype. Interestingly, the purple wheat extract showed highest anti-inflammatory effect and followed the trend of white<blue<black<purple. Nutritional (carbohydrates, sugar, protein, ash, dietary fibre and vitamins) and processing parameters in relation to end-use quality (SDS sedimentation, gluten content, alveograph) of advanced colored lines were similar to high yielding white wheat cultivar. Colored wheat lines showed high iron and zinc content compared to white wheat indicating double bio-fortification. Therefore, our advanced colored wheat lines with high anthocyanin, iron and zinc contents showed antioxidant and anti-inflammatory activity and possessed desirable features for product making and commercial utilization.
Highlights
Cereals take an important place among all the food items and play key role for a healthy diet
The Total Anthocyanins Content (TAC) in the examined samples ranged from 13 ppm to 135 ppm
Antioxidant activity of white wheat is majorly associated with its phenolic acids and in colored wheat, additional effect is due to high anthocyanin content
Summary
Cereals take an important place among all the food items and play key role for a healthy diet. Wheat is the leading one, devoted to multiple uses such as bread, noodles and biscuits. Several crops with nutraceutical value are being commercially utilized in several countries across the world, e.g. quality protein maize with high lysine and tryptophan content [1], purple colored carrots [2], potatoes, sweet potatoes and maize [3] with high anthocyanin content. Anthocyanins are normal constituents in colored fruits and vegetables. These can act as antioxidants and help in prevention of cardiovascular diseases [4], diabetes [5], inflammation, cancer [6], obesity [7] and aging
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