College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China; Technology Innovation Center of Henan Wheat, Henan Agricultural University, Zhengzhou 450046, China.
College of Agronomy/National Engineering Research Center for Wheat, Henan Agricultural University, Zhengzhou 450046, China; The National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450046, China; Technology Innovation Center of Henan Wheat, Henan Agricultural University, Zhengzhou 450046, China.
Food Res Int. 2022 Oct;160:111728. doi: 10.1016/j.foodres.2022.111728. Epub 2022 Jul 21.
Phenolic antioxidants are phytochemical components in wheat grains that provide a variety of potential health benefits. The metabolites and antioxidant activity of fresh, mature, and heat-treated, wheat grains with black, blue, purple, and white grain coats were identified by targeted and non-targeted metabolomics. The total phenolic (TPC) and flavonoid contents (TFC) and antioxidant activity (AOA) increased with the darkening of grain color, the general trend being black > purple > blue > white. Purple and black wheat are rich in rutin (3916 µg/kg and 3066 µg/kg, respectively) and peonidin-3-O-glucoside chloride (2595 µg/kg and 1740 µg/kg, respectively), while blue wheat is rich in luteolin (2076 µg/kg). In most cases, TPC, TFC, and AOA had the greatest values in fresh grains and the lowest values in mature grains. Using non-targeted metabolomics, a total of 866 metabolites were identified in the tested fresh wheat grains, 106 flavonoids and 39 phenolic acids. In total, the relative abundance of flavonoids in purple and black wheat was higher than in blue wheat, indicating a higher nutritional value of fresh black and purple grains. After heat processing, the content of most metabolites decreased in heat-treated purple grain, whereas heat treatment significantly increased the content of peonidin-3-O-glucoside chloride (2.27-fold) and cynaroside (12.01-fold). This study clarifies that seed coat color and processing treatments impact the metabolite contents and antioxidant activity of wheat grains, providing valuable information for improving the nutritional quality of food during processing.
酚类抗氧化剂是小麦籽粒中的植物化学物质成分，可为人体提供多种潜在的健康益处。通过靶向和非靶向代谢组学方法，鉴定了新鲜、成熟和热处理的黑、蓝、紫、白四种不同颜色麦粒的代谢物和抗氧化活性。总酚（TPC）、类黄酮含量（TFC）和抗氧化活性（AOA）随着谷物颜色的加深而增加，总体趋势为黑>紫>蓝>白。紫麦和黑麦富含芦丁（分别为 3916µg/kg 和 3066µg/kg）和矢车菊素-3-O-葡萄糖苷氯化物（分别为 2595µg/kg 和 1740µg/kg），而蓝麦富含木犀草素（2076µg/kg）。在大多数情况下，新鲜麦粒的 TPC、TFC 和 AOA 值最大，成熟麦粒的最小。使用非靶向代谢组学，共鉴定出 866 种新鲜小麦粒中的代谢物，其中包括 106 种类黄酮和 39 种酚酸。总的来说，紫麦和黑麦中类黄酮的相对丰度高于蓝麦，表明新鲜黑麦和紫麦的营养价值更高。经过热处理后，热处理紫麦粒中大多数代谢物的含量下降，而热处理显著增加了矢车菊素-3-O-葡萄糖苷氯化物（增加 2.27 倍）和山柰酚-3-O-芸香糖苷（增加 12.01 倍）的含量。本研究阐明了种皮颜色和加工处理会影响小麦籽粒的代谢物含量和抗氧化活性，为在加工过程中提高食品的营养价值提供了有价值的信息。
