Agriculture and Agri-Food Canada, Guelph Research and Development Centre, 93 Stone Road West, Guelph, ON N1G 5C9, Canada.
Crop Development Center, Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan S7N 5A8, Canada.
Food Chem. 2018 Jul 15;254:13-19. doi: 10.1016/j.foodchem.2018.01.170. Epub 2018 Feb 1.
Demands for anthocyanin-rich ingredients are steadily growing due to their positive functions in human health and food coloration. Commercially available purple wheat was evaluated as a source of functional ingredients based on anthocyanin composition and antioxidant properties. Anthocyanins were concentrated in the bran fraction by about 2-fold and then the bran was further processed into anthocyanin-rich powder using ethanol extraction and column purification. Batch studies showed that anthocyanin concentration factor increased by about 81- to 135-fold in the powder depending on batch size. Characterization of anthocyanins with a triple quad mass spectrometry showed a complex anthocyanin profile with 5 pigments making up 93-96% of the total anthocyanin content. These pigments were cyanidin-3-glucoside, cyanidin-3-(6-malonyl glucoside), cyanidin-3-rutinoside, peonidin-3-glucoside and peonidin-3-(6-malonylglucoside) but their concentrations varied between bran and powder. The purple wheat bran and powder exhibited exceptional antioxidant capacity based on scavenging of DPPH, ABTS and peroxyl radicals holding a promise as functional ingredients.
由于其在人类健康和食品着色方面的积极功能，对富含花色苷的成分的需求稳步增长。市售的紫小麦被评估为功能性成分的来源，基于花色苷组成和抗氧化特性。花色苷通过大约 2 倍浓缩在麸皮部分，然后通过乙醇提取和柱纯化将麸皮进一步加工成富含花色苷的粉末。分批研究表明，粉末中花色苷的浓度因子根据批次大小增加了约 81-135 倍。采用三重四极杆质谱法对花色苷进行表征，结果表明花色苷具有复杂的组成，其中 5 种色素占总花色苷含量的 93-96%。这些色素为矢车菊素-3-葡萄糖苷、矢车菊素-3-（6-丙二酰葡萄糖苷）、矢车菊素-3-芸香糖苷、芍药素-3-葡萄糖苷和芍药素-3-（6-丙二酰葡萄糖苷），但它们在麸皮和粉末之间的浓度有所不同。紫麦麸皮和粉末表现出出色的抗氧化能力，基于对 DPPH、ABTS 和过氧自由基的清除作用，具有作为功能性成分的潜力。
