期刊
PLANT SOIL AND ENVIRONMENT
卷 66, 期 8, 页码 381-386出版社
CZECH ACADEMY AGRICULTURAL SCIENCES
DOI: 10.17221/210/2020-PSE
关键词
antioxidants; cereals; high temperature; Triticum aestivum L.; vacuolar pigments; thermal treatment
类别
资金
- Ministry of Agriculture of the Czech Republic [QK1910343]
- Czech University of Life Sciences Prague
- CIGA [20182004]
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.
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