Anthocyanin characterization and bioactivity assessment of a dark blue grained wheat (Triticum aestivum L. cv. Hedong Wumai) extract

TY - JOUR

T1 - Anthocyanin characterization and bioactivity assessment of a dark blue grained wheat (Triticum aestivum L. cv. Hedong Wumai) extract

AU - Hu, Chun

AU - Cai, Yi Zhong

AU - Li, Wende

AU - Corke, Harold

AU - Kitts, David D.

N1 - Funding Information: This work was supported in part by a grant from the National Centers of Excellence to D.D.K., and a grant from the University of Hong Kong (Seed Funding for Basic Research).

PY - 2007

Y1 - 2007

N2 - Defatted bran of dark blue grained wheat (Triticum aestivum L., cv. Hedong Wumai) was extracted using ethanol and chemically characterized by HPLC and ESI-MS. Cyanidin-3-glucoside was the predominant anthocyanin in the pigmented wheat which also contained cyanidin-3-galactoside, pelargornidin-3-glucoside, and peonidin-3-glucoside. Ferulic acid was identified as the major simple phenolic acid, with lesser amounts of p-hydroxybenzoic acid, caffeic acid, syringic acid and p-coumaric acid also present. Anthocyanins were separated from phenolic acids using solid phase extraction, and respective fractions were determined for DPPH radical, ABTS radical scavenging tests as well as oxygen radical absorption assay. Results showed that 69% of the overall free radical scavenging capacity of dark blue grained wheat was attributed to the anthocyanin content, compared to 19% for the extractable phenolic acids. In cell based models, the pigmented wheat extract significantly suppressed both hydrogen peroxide-induced intracellular oxidation (p < 0.01) and bacterial lipopolysaccharide-induced nitric oxide (p < 0.05) production. These data report for the first time the major phytochemical composition of pigmented grained wheat and associated bioactivity towards free radical scavenging and suppression of ROS and RNS activity. Crown

AB - Defatted bran of dark blue grained wheat (Triticum aestivum L., cv. Hedong Wumai) was extracted using ethanol and chemically characterized by HPLC and ESI-MS. Cyanidin-3-glucoside was the predominant anthocyanin in the pigmented wheat which also contained cyanidin-3-galactoside, pelargornidin-3-glucoside, and peonidin-3-glucoside. Ferulic acid was identified as the major simple phenolic acid, with lesser amounts of p-hydroxybenzoic acid, caffeic acid, syringic acid and p-coumaric acid also present. Anthocyanins were separated from phenolic acids using solid phase extraction, and respective fractions were determined for DPPH radical, ABTS radical scavenging tests as well as oxygen radical absorption assay. Results showed that 69% of the overall free radical scavenging capacity of dark blue grained wheat was attributed to the anthocyanin content, compared to 19% for the extractable phenolic acids. In cell based models, the pigmented wheat extract significantly suppressed both hydrogen peroxide-induced intracellular oxidation (p < 0.01) and bacterial lipopolysaccharide-induced nitric oxide (p < 0.05) production. These data report for the first time the major phytochemical composition of pigmented grained wheat and associated bioactivity towards free radical scavenging and suppression of ROS and RNS activity. Crown

KW - Anthocyanin

KW - Dark blue wheat

KW - Phenolic acid

KW - Reactive nitrogen species

KW - Reactive oxygen species

UR - http://www.scopus.com/inward/record.url?scp=34248647596&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2006.12.064

DO - 10.1016/j.foodchem.2006.12.064

M3 - 文章

AN - SCOPUS:34248647596

SN - 0308-8146

VL - 104

SP - 955

EP - 961

JO - Food Chemistry

JF - Food Chemistry

IS - 3

ER -