Abstract
Scientific study has concentrated on colored cereals in recent decades, and breeding procedures have been identified to raise the anthocyanin content in uncolored types using alternative strategies. Colored (red, pink, purple, black, and blue) cereals have strongly gained attention on health-related properties mainly due to bioactive compounds mainly anthocyanins that also impart color to the cereals. Wheat (Triticum aestivum), rice (Oryza sativa), maize (Zea mays), barley (Hordeum vulgare), and sorghum (Sorghum bicolor) are all cereals grains with substantial global production and are naturally pigmented as pink, purple, blue, black, red, and brown due to presence of anthocyanins. Anthocyanins are derived from flavonoids which are a subgroup of the polyphenol family. The six anthocyanins, primarily cyanidin, peonidin, pelargonidin, petunidin, delphinidin, and malvidin found in cereal grains, were important in the diet. Food additives and natural colorants can be made from anthocyanins after isolation and are said to have a longer shelf life. As a result, anthocyanins can be used as biofunctional food ingredients to create functional food items with health-promoting compounds, including a preventive response to oxidative stress-related disorders including cancer and cardiovascular disease.
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