Abstract
The present study aimed to analyze the antioxidant and antimicrobial activity of anthocyanins extracted from colored wheat flour and wheat-grass juice against human pathogens. The total anthocyanin content and antioxidant potential in colored wheat flour and wheat-grass juice extracts were significantly higher than white flour and wheat-grass juice extracts. Ultra-performance liquid chromatography showed the maximum number of anthocyanin peaks in black wheat, with delphinidin-3-o-galactoside chloride, delphinidin-3-o-glucoside chloride, and cyanindin-3-o-glucoside chloride as the major contributors. Among flour extracts, maximum zones of inhibition against Staphylococcus aureus (MTCC 1934), Pseudomonas aeruginosa (MTCC 1434), Escherichia coli, and Candida albicans (MTCC 227) were produced by black flour extract, having the highest anthocyanin content. It exhibited a minimum microbicidal concentration (MMC) of 200 mg/mL against E. coli and C. albicans; and 100 and 150 mg/mL against S. aureus and P. aeruginosa, respectively. Black and purple flour extracts exhibited a minimum inhibitory concentration (MIC) of 50 mg/mL against S. aureus and P. aeruginosa. White flour extracts did not show MMC against E. coli and C. albicans. Among wheat-grass juice extracts, black wheat-grass was most effective and showed an MIC of 100–150 mg/mL against all pathogens. It exhibited an MMC of 200 mg/mL against S. aureus and P. aeruginosa. Hence, anthocyanin-rich colored wheat could be of nutraceutical importance.
Highlights
Staple foods constitute the majority of a particular diet and supply most of the total energy needs and nutrient requirements of populations
Anthocyanins are widely recognized for their antioxidant potential and several health benefits, and anthocyanin-rich colored wheats are gaining the interest of consumers globally [27,28,29]
The results showed that Total Anthocyanin Content (TAC) content in colored wheat flours and wheat-grass juices were significantly higher as compared to white wheat flour and white wheat-grass, respectively
Summary
Staple foods constitute the majority of a particular diet and supply most of the total energy needs and nutrient requirements of populations. Wheat is one of the most important food crops in the world and is the main source of energy in developing nations [1] It provides substantial amounts of many beneficial nutrients like proteins; vitamin B and E; dietary fibers; minerals like iron and zinc; and phytochemicals such as phenolics and flavonoids [2]. Wheat-grass, the young 10 days old shoots of wheat, Triticum aestivum, is the storehouse of several nutrients that are important for maintaining good health [3]. It is a rich source of proteins; essential amino acids; carbohydrates; dietary fibers; chlorophyll; vitamin A, B, C, and E; minerals such as iron, calcium, magnesium, and selenium [4,5]; and some phenolic compounds including flavonoids [6].
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