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

TitleAnthocyanin characterization and bioactivity assessment of a dark blue grained wheat (Triticum aestivum L. cv. Hedong Wumai) extract
Authors
KeywordsAnthocyanin
Dark blue wheat
Phenolic acid
Reactive nitrogen species
Reactive oxygen species
Issue Date2007
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2007, v. 104 n. 3, p. 955-961 How to Cite?
AbstractDefatted 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 Copyright © 2007.
Persistent Identifierhttp://hdl.handle.net/10722/89295
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorHu, Cen_HK
dc.contributor.authorCai, YZen_HK
dc.contributor.authorLi, Wen_HK
dc.contributor.authorCorke, Hen_HK
dc.contributor.authorKitts, DDen_HK
dc.date.accessioned2010-09-06T09:55:03Z-
dc.date.available2010-09-06T09:55:03Z-
dc.date.issued2007en_HK
dc.identifier.citationFood Chemistry, 2007, v. 104 n. 3, p. 955-961en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/89295-
dc.description.abstractDefatted 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 Copyright © 2007.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.rightsFood Chemistry. Copyright © Elsevier BV.en_HK
dc.subjectAnthocyaninen_HK
dc.subjectDark blue wheaten_HK
dc.subjectPhenolic aciden_HK
dc.subjectReactive nitrogen speciesen_HK
dc.subjectReactive oxygen speciesen_HK
dc.titleAnthocyanin characterization and bioactivity assessment of a dark blue grained wheat (Triticum aestivum L. cv. Hedong Wumai) extracten_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=104 &issue=3&spage=955&epage=961&date=2007&atitle=Anthocyanin+characterization+and+bioactivity+assessment+of+a+dark+blue+grained+wheat+(Triticum+aestivum+L.+cv.+Hedong+Wumai)+extracten_HK
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, YZ=rp00661en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2006.12.064en_HK
dc.identifier.scopuseid_2-s2.0-34248647596en_HK
dc.identifier.hkuros129912en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34248647596&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume104en_HK
dc.identifier.issue3en_HK
dc.identifier.spage955en_HK
dc.identifier.epage961en_HK
dc.identifier.isiWOS:000247275700010-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridHu, C=7404570023en_HK
dc.identifier.scopusauthoridCai, YZ=8684149300en_HK
dc.identifier.scopusauthoridLi, W=9245606400en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK
dc.identifier.scopusauthoridKitts, DD=7005439970en_HK

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