Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVIII, Issue 1
Written by Gabriela POPA, Matilda CIUCA, Alexandru DUMITRU
The varieties of colored wheat registered are very limited, and those available have a low agronomic value. The anthocyanin compounds present in colored wheat vary depending on the wheat variety as well as the growing conditions. Due to their antioxidant activity, anthocyanins are of increasing interest to nutritionists, food researchers and plant breeders. The objective of this work was to determine some bioactive compounds from wheat genotypes H171-I with purple grains and H171-III - with red-purple grains. The samples were evaluated by UV-VIS spectrophotometry for anthocyanins, phenols, enzymes and total antioxidant capacity. The determinations showed that the highest level of anthocyanins was found in the genotype H171-I, followed by Pitar and H171-III; phenolic compounds were present in all wheat genotypes, but unlike the other samples, they were synthesized at higher levels in the genotype H171-I. This genotype also had the highest total antioxidant capacity. Data on the activity of polyphenol oxidase and peroxidase enzymes showed a high level for both enzymes in the red grains Pitar genotype. The analyzed compounds varied according to the investigated wheat variety.
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