Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats
Main Article Content
Keywords
ABTS, anthocyanin profile, colored wheats, CUPRAC, mineral compositions
Abstract
The antioxidant activities (ABTS and CUPRAC) of 40 different colored wheat genotypes were investigated, and some of the diverse wheat genotypes were selected to investigate their anthocyanin profiles and mineral compositions. The ABTS values of free and bound fractions were in the range of 15.61-157.36 mg TE/100 g and 33.26-189.48 mg TE/100 g, respectively. For the free and bound fractions of the colored wheat samples, the CUPRAC values were determined between 25.73 and 229.20 mg TE/100 g, and between 82.00 and 348.93 mg TE/100 g, respectively. The anthocyanin profiles of the colored wheats varied depending on the genotypes. Cyanidin-3-O-glucoside chloride was abundant in the samples w3, w8, w17, w18 and w20 while malvidin-3-O-glucoside chloride was the major anthocyanin for the samples w13, w23, w14, w30 and w34. Cyanidin-3-O-glucoside chloride was significantly higher in w18 than others (p<0.05). Cyanidin-3,5-di-O-glucoside was only found in the free extracts of the two samples (w17 and w20). The best accessions with high antioxidant activity and anthocyanin profile were identified for their potential utilization in wheat breeding programs. According to the results, the w17 sample (line BW 49880–Dark colored P, F4) was chosen as the best sample due to its highest antioxidant activity (p<0.05) and the best anthocyanin profile. The macronutrients Ca, K, and Mg highly varied among the genotypes studied. The trace elements, Zn and Fe were significantly higher in purple-grained lines than that of the red-grained variety. The study’s outcomes are likely to support breeding programs to generate new wheat cultivars with greater nutritional benefits.
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Saini, P., Kumar, N., Kumar, S., Mwaurah, P. W., Panghal, A., Attkan, A. K., et al. (2021). Bioactive compounds, nutritional benefits and food applications of colored wheat: A comprehensive review. Critical Reviews in Food Science and Nutrition. 61(19):3197–3210. 10.1080/10408398.2020.1793727
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Shamanin, V. P., Tekin-Cakmak, Z. H., Gordeeva, E. I., Karasu, S., Pototskaya, I., Chursin, A. S., et al. (2022). Antioxidant capacity and profiles of phenolic acids in various genotypes of purple wheat. Foods. 11(16):2515. 10.3390/foods11162515
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Suchowilska, E., Bieńkowska, T., Stuper-Szablewska, K., and Wiwart, M. (2020). Concentrations of phenolic acids, flavonoids and carotenoids and the antioxidant activity of the grain, flour and bran of Triticum polonicum as compared with three cultivated wheat species. Agriculture. 10(12):591. 10.3390/agriculture10120591
Syed Jaafar, S. N., Baron, J., Siebenhandl-Ehn, S., Rosenau, T., Böhmdorfer, S., and Grausgruber, H. (2013). Increased anthocyanin content in purple pericarp× blue aleurone wheat crosses. Plant Breeding. 132(6):546–552. 10.1111/pbr.12090
Sytar, O., Bośko, P., Živčák, M., Brestic, M., and Smetanska, I. (2018). Bioactive phytochemicals and antioxidant properties of the grains and sprouts of colored wheat genotypes. Molecules. 23(9):2282. 10.3390/molecules23092282
Velu, G., Ortiz-Monasterio, I., Cakmak, I., Hao, Y., and Singh, R.Á. (2014). Biofortification strategies to increase grain zinc and iron concentrations in wheat. Journal of Cereal Science. 59(3): 365–372. 10.1016/j.jcs.2013.09.001
Zengin, G., Nithiyanantham, S., Sarikurkcu, C., Uysal, S., Ceylan, R., Ramya, K. S., et al. (2017). Identification of phenolic profiles, fatty acid compositions, antioxidant activities, and enzyme inhibition effects of seven wheat cultivars grown in Turkey: A phytochemical approach for their nutritional value. International Journal of Food Properties. 20(10):2373–2382. 10.1080/10942912.2016.1238391
Zeven, A. (1991). Wheats with purple and blue grains: a review. Euphytica. 56:243–258. 10.1007/BF00042371
Zhang, S., Sun, F., Zhang, C., Zhang, M., Wang, W., Zhang, C., et al. (2022). Anthocyanin Biosynthesis and a Regulatory Network of Different-Colored Wheat Grains Revealed by Multiomics Analysis. Journal of Agricultural and Food Chemistry. 70(3):887–900. 10.1021/acs.jafc.1c05029
Abdel-Aal, E.-S. M., Hucl, P., and Rabalski, I. (2018). Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat. Food Chemistry. 254:13–19. 10.1016/j.foodchem.2018.01.170
Abdel-Aal, E. S. M., Hucl, P., Shipp, J., and Rabalski, I. (2016). Compositional differences in anthocyanins from blue-and purple-grained spring wheat grown in four Environments in Central Saskatchewan. Cereal Chemistry. 93(1):32–38. 10.1094/CCHEM-03-15-0058-R
Abdel-Aal, E.S.M., Young, J.C., and Rabalski, I. (2006). Anthocyanin composition in black, blue, pink, purple, and red cereal grains. Journal of agricultural and food chemistry. 54(13):4696–4704. 10.1021/jf0606609
Abugalieva, A., Flis, P., Shamanin, V., Savin, T., and Morgounov, A. (2021). Ionomic analysis of spring wheat grain produced in Kazakhstan and Russia. Communications in Soil Science and Plant Analysis. 52(7):704–711. 10.1080/00103624.2020.1865398
Adzhieva, V. F., Babak, O. G., Yu. Shoeva, O., Kilchevsky, A. V., and Khlestkina, E. K. (2015). Molecular genetic mechanisms of color formation in fruits and seeds of plants. Vavilov Journal of Genetics and Breeding. 19(5):561–573. 10.18699/VJ15.073
Apak, R., Güçlü, K., Özyürek, M., and Karademir, S. E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry. 52(26):7970–7981. 10.1021/jf048741x
Boligon, A.A., Machado, M.M., and Athayde, M.L. (2014). Technical evaluation of antioxidant activity. Medicinal Chemistry. 4(7):517–522.
Cakmak, I., Kalaya, M., Kalayci, Y., Torun, A.A., Aydin, N., Wang, Y., et al. (2010). Biofortication & Localization of Zinc in Wheat Grain. Journal of Agricultural and Food Chemistry. 58: 9092–9102. 10.1021/jf101197h
Călinoiu, L. F., and Vodnar, D. C. (2018). Whole grains and phenolic acids: A review on bioactivity, functionality, health benefits and bioavailability. Nutrients. 10(11): 1615. 10.3390/nu10111615
Chalker-Scott, L. (1999). Environmental significance of anthocyanins in plant stress responses. Photochemistry and Photobiology, 70(1):1–9. 10.1111/j.1751-1097.1999.tb01944.x
Dhua, S., Kumar, K., Kumar, Y., Singh, L., and Sharanagat, V. S. (2021). Composition, characteristics and health promising prospects of black wheat: A review. Trends in Food Science and Technology. 112:780–794. 10.1016/j.tifs.2021.04.037
El-Soda, M., and Aljabri, M., (2022). Genome-wide association mapping of grain metal accumulation in wheat. Genes. 13(6):1052. 10.3390/genes13061052
Eliášová, M., Kotíková, Z., Lachman, J., Orsák, M., and Martinek, P. (2020). Influence of baking on anthocyanin content in coloured-grain wheat bread. Plant, Soil and Environment. 66(8):381-386. 10.17221/210/2020-PSE
Ficco, D. B., De Simone, V., Colecchia, S. A., Pecorella, I., Platani, C., Nigro, F., et al. (2014). Genetic variability in anthocyanin composition and nutritional properties of blue, purple, and red bread (Triticum aestivum L.) and durum (Triticum turgidum L. ssp. turgidum convar. durum) wheats. Journal of Agricultural and Food Chemistry. 62(34):8686–8695. 10.1021/jf5003683
Gordeeva, E., Shamanin, V., Shoeva, O., Kukoeva, T., Morgounov, A., and Khlestkina, E. (2020). The strategy for marker-assisted breeding of anthocyanin-rich spring bread wheat (Triticum aestivum L.) cultivars in Western Siberia. Agronomy. 10(10):1603. 10.3390/agronomy10101603
Gordeeva, E., Shoeva, O., Mursalimov, S., Adonina, I., and Khlestkina, E. (2022). Fine Points of Marker-Assisted Pyramiding of Anthocyanin Biosynthesis Regulatory Genes for the Creation of Black-Grained Bread Wheat (Triticum aestivum L.) Lines. Agronomy. 12(12):2934. 10.3390/agronomy12122934
Geyik, Ö.G., Tekin-Cakmak, Z.H., Shamanin, V.P., Karasu, S., Pototskaya, I.V., Shepelev, S.S., et al. (2023). Effects of phenolic compounds of colored wheats on colorectal cancer cell lines. Quality Assurance and Safety of Crops & Foods. 15(4):21–31. 10.15586/qas.v15i4.1354
Hosseinian, F. S., Li, W., and Beta, T. (2008). Measurement of anthocyanins and other phytochemicals in purple wheat. Food Chemistry. 109(4):916–924. 10.1016/j.foodchem.2007.12.083
Karpiuk, U.V., Al Azzam, K.M., Abudayeh Z.H.M., Kislichenko, V., Naddaf, A., Cholak, I., et al. (2016). Qualitative and Quantitative Content Determination of Macro-Minor Elements in Bryonia Alba L. Roots using Flame Atomic Absorption Spectroscopy Technique. Adv. Pharm. Bull. 6(2):285–291. 10.15171/apb.2016.040
Li, W., and Beta, T. (2011). Flour and bread from black-, purple-, and blue-colored wheats. In Flour and breads and their fortification in health and disease prevention (pp. 59-67). Academic Press. 10.1016/B978-0-12-380886-8.10006-6
Liu, J., Zhou, H., Song, L., Yang, Z., Qiu, M., Wang, J., et al. (2021). Anthocyanins: Promising natural products with diverse pharmacological activities. Molecules. 26(13):3807. 10.3390/molecules26133807
Loskutov, I.G., and Khlestkina, E.K. (2021). Wheat, barley, and oat breeding for health benefit components in grain. Plants. 10(1):86. 10.3390/plants10010086
Mandizvo, T., and Odindo, A.O. (2019) Seed mineral reserves and vigour of Bambara groundnut (Vigna subterranea L.) landraces differing in seed coat colour. Heliyon. 5:e01635. 10.1016/j.heliyon.2019.e01635
Martinek, P., Jirsa, O., Vaculová, K., Chrpová, J., Watanabe, N., Burešová, V., et al. (2014). Use of wheat gene resources with different grain colour in breeding. Tagung Ver Pflanzenzüchter Saatgutkaufleute Osterreichs. 64(1):75–78.
Morgounov, A., Karaduman, Y., Akin, B., Aydogan, S., Baenziger, P. S., Bhatta, M., et al. (2020). Yield and quality in purple-grained wheat isogenic lines. Agronomy. 10(1):86. 10.3390/agronomy10010086
Papageorgiou, M., and Skendi, A. (2018). Introduction to cereal processing and by-products. In Sustainable recovery and reutilization of cereal processing by-products (pp. 1–25). Woodhead Publishing. 10.1016/B978-0-08-102162-0.00001-0
Rice-Evans, C., and Miller, N. (1997). Factors influencing the antioxidant activity determined by the ABTS+ radical cation. Free Radical Research. 26(3):195–199. 10.3109/10715769709097799
Saini, P., Kumar, N., Kumar, S., Mwaurah, P. W., Panghal, A., Attkan, A. K., et al. (2021). Bioactive compounds, nutritional benefits and food applications of colored wheat: A comprehensive review. Critical Reviews in Food Science and Nutrition. 61(19):3197–3210. 10.1080/10408398.2020.1793727
Schaich, K. M., Tian, X., and Xie, J. (2015). Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays. Journal of Functional Foods. 14:111–125. 10.1016/j.jff.2015.01.043
Shamanin, V. P., Tekin-Cakmak, Z. H., Gordeeva, E. I., Karasu, S., Pototskaya, I., Chursin, A. S., et al. (2022). Antioxidant capacity and profiles of phenolic acids in various genotypes of purple wheat. Foods. 11(16):2515. 10.3390/foods11162515
Sharma, A., Yadav, M., Tiwari, A., Ali, U., Krishania, M., Bala, M., et al. (2023). A comparative study of colored wheat lines across laboratories for validation of their phytochemicals and antioxidant activity. Journal of Cereal Science. 112:103719. 10.1016/j.jcs.2023.103719
Sharma, S., Chunduri, V., Kumar, A., Kumar, R., Khare, P., Kondepudi, K.K., et al. (2018). Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization. PloS One. 13(4):e0194367.
Sharma, S., Khare, P., Kumar, A., Chunduri, V., Kumar, A., Kapoor, P., et al. (2020). Anthocyanin-biofortified colored wheat prevents high fat diet–induced alterations in mice: nutrigenomics studies. Molecular Nutrition and Food Research. 64(13):1900999. 10.1002/mnfr.201900999
Simões, C., Brasil Bizarri, C. H., da Silva Cordeiro, L., Carvalho de Castro, T., Machado Coutada, L. C., Ribeiro da Silva, A. J., et al. (2009). Anthocyanin production in callus cultures of Cleome rosea: Modulation by culture conditions and characterization of pigments by means of HPLC-DAD/ESIMS. Plant Physiology and Biochemistry. 47(10):895–903. 10.1016/j.plaphy.2009.06.005
Suchowilska, E., Bieńkowska, T., Stuper-Szablewska, K., and Wiwart, M. (2020). Concentrations of phenolic acids, flavonoids and carotenoids and the antioxidant activity of the grain, flour and bran of Triticum polonicum as compared with three cultivated wheat species. Agriculture. 10(12):591. 10.3390/agriculture10120591
Syed Jaafar, S. N., Baron, J., Siebenhandl-Ehn, S., Rosenau, T., Böhmdorfer, S., and Grausgruber, H. (2013). Increased anthocyanin content in purple pericarp× blue aleurone wheat crosses. Plant Breeding. 132(6):546–552. 10.1111/pbr.12090
Sytar, O., Bośko, P., Živčák, M., Brestic, M., and Smetanska, I. (2018). Bioactive phytochemicals and antioxidant properties of the grains and sprouts of colored wheat genotypes. Molecules. 23(9):2282. 10.3390/molecules23092282
Velu, G., Ortiz-Monasterio, I., Cakmak, I., Hao, Y., and Singh, R.Á. (2014). Biofortification strategies to increase grain zinc and iron concentrations in wheat. Journal of Cereal Science. 59(3): 365–372. 10.1016/j.jcs.2013.09.001
Zengin, G., Nithiyanantham, S., Sarikurkcu, C., Uysal, S., Ceylan, R., Ramya, K. S., et al. (2017). Identification of phenolic profiles, fatty acid compositions, antioxidant activities, and enzyme inhibition effects of seven wheat cultivars grown in Turkey: A phytochemical approach for their nutritional value. International Journal of Food Properties. 20(10):2373–2382. 10.1080/10942912.2016.1238391
Zeven, A. (1991). Wheats with purple and blue grains: a review. Euphytica. 56:243–258. 10.1007/BF00042371
Zhang, S., Sun, F., Zhang, C., Zhang, M., Wang, W., Zhang, C., et al. (2022). Anthocyanin Biosynthesis and a Regulatory Network of Different-Colored Wheat Grains Revealed by Multiomics Analysis. Journal of Agricultural and Food Chemistry. 70(3):887–900. 10.1021/acs.jafc.1c05029
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Feb 27, 2024
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P. Shamanin, V., Tekin-Cakmak, Z. H., Karasu, S., Pototskaya, I. V., Gordeeva, E. I., O. Verner, A., Morgounov, A. I., Yaman, M., Sagdic, O., & Koksel, H. (2024). Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats. Quality Assurance and Safety of Crops & Foods, 16(1), 98-107. https://doi.org/10.15586/qas.v16i1.1414
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P. Shamanin, V., Tekin-Cakmak, Z. H., Karasu, S., Pototskaya, I. V., Gordeeva, E. I., O. Verner, A., Morgounov, A. I., Yaman, M., Sagdic, O., & Koksel, H. (2024). Antioxidant activity, anthocyanin profile, and mineral compositions of colored wheats. Quality Assurance and Safety of Crops & Foods, 16(1), 98-107. https://doi.org/10.15586/qas.v16i1.1414