Influence of baking on anthocyanin content in coloured-grain wheat bread

Eliášová M., Kotíková Z., Lachman J., Orsák M., Martinek P. (2020): Influence of baking on anthocyanin content in coloured-grain wheat bread. Plant Soil Environ., 66: 381–386.


download PDF

Composition and degradation of anthocyanins in blue and purple grain wheat during bread production were investigated using the HPLC-MS/MS method. The most abundant anthocyanins were delphinidin-3-rutinoside (blue grain wheat), cyanidin-3-glucoside and peonidin-3-glucoside (purple grain wheat). Peonidin-3-glucoside was also the most stable during grain treatment while delphinidin-3-glucoside had the greatest loss. Both blue and purple grain anthocyanins decreased significantly during bread production to 41.81% and 70.10% after baking, respectively, and to 24.21% and 60.00% after short-term storage, respectively. The blue grain wheat anthocyanins were lost mostly during baking, but in the purple grain wheat, the greatest decrease occurred during dough production. Despite the higher degradation, the blue grain wheat still showed higher anthocyanins content.

Abdel-Aal E.-S.M., Young J.C., Rabalski I. (2006): Anthocyanin composition in black, blue, pink, purple, and red cereal grains. Journal of Agricultural and Food Chemistry, 54: 4696–4704.
Bartl P., Albreht A., Skrt M., Tremlová B., Ošťádalová M., Šmejkal K., Vovk I., Ulrih N.P. (2015): Anthocyanins in purple blue wheat grains and in resulting bread: quantity, composition, and thermal stability. International Journal of Food Sciences and Nutrition, 66: 514–519.
Cavalcanti R.N., Santos D.T., Meireles M.A.A. (2011): Non-thermal stabilization mechanisms of anthocyanins in model and food systems – an overview. Food Research International, 44: 499–509.
Ficco D.B.M., De Simone V., Colecchia S.A., Pecorella I., Platani C., Nigro F., Finocchiaro F., Papa R., De Vita P. (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: 8686–8695.
Fleschhut J., Kratzer F., Rechkemmer G., Kulling S.E. (2006): Stability and biotransformation of various dietary anthocyanins in vitro. European Journal of Nutrition, 45: 7–18.
Garg M., Chawla M., Chunduri V., Kumar R., Sharma S., Sharma N.K., Kaur N., Kumar A., Mundey J.K., Saini M.K., Singh S.P. (2016): Transfer of grain colors to elite wheat cultivars and their characterization. Journal of Cereal Science, 71: 138–144.
Geng H.W., Shi J., Fuerst E.P., Wei J.X., Morris C.F. (2019): Physical mapping of peroxidase genes and development of functional markers for TaPod-D1 on bread wheat chromosome 7D. Frontiers in Plant Science, 10: 523.
Hou Z.H., Qin P.Y., Zhang Y., Cui S.H., Ren G.X. (2013): Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics. Food Research International, 50: 691–697.
Jaafar S.N.S., Baron J., Siebenhandl-Ehn S., Rosenau T., Böhmdorfer S., Grausgruber H. (2013): Increased anthocyanin content in purple pericarp × blue aleurone wheat crosses. Plant Breeding, 132: 546–552.
Knievel D.C., Abdel-Aal E.-S.M., Rabalski I., Nakamura T., Hucl P. (2009): Grain color development and the inheritance of high anthocyanin blue aleurone and purple pericarp in spring wheat (Triticum aestivum L.). Journal of Cereal Science, 50: 113–120.
Lambri M., Torchio F., Colangelo D., Segade S.R., Giacosa S., De Faveri D.M., Gerbi V., Rolle L. (2015): Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production. Food Research International, 77: 584–590.
Nayak B., Liu R.H., Tang J.M. (2015): Effect of processing on phenolic antioxidants of fruits, vegetables, and grains – a review. Critical Reviews in Food Science and Nutrition, 55: 887–918.
Sivam A.S., Sun-Waterhouse D., Perera C.O., Waterhouse G.I.N. (2012): Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation. Food Chemistry, 131: 802–810.
Szalóki-Dorkó L., Végvári G., Ladányi M., Ficzek G., Stéger-Máté M. (2015): Degradation of anthocyanin content in sour cherry juice during heat treatment. Food Technology and Biotechnology, 53: 354–360.
Yu L.L., Beta T. (2015): Identification and antioxidant properties of phenolic compounds during production of bread from purple wheat grains. Molecules, 20: 15525–15549.
download PDF

© 2022 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti