Anthocyanin composition in black, blue, pink, purple, and red cereal grains

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 13, 2006, Pages 4696-4704

  Abdel Aal, El Sayed M ^a   Young, J Christopher ^a   Rabalski, Iwona ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Anthocyanins, colored grains; Functional grains; LC MS; LC UV vis; Natural colorants

Indexed keywords

ANTHOCYANIN; PIGMENT;

ARTICLE; BARLEY; CEREAL; CHEMISTRY; ELECTROSPRAY MASS SPECTROMETRY; LIQUID CHROMATOGRAPHY; MAIZE; RICE; WHEAT;

ANTHOCYANINS; CEREALS; CHROMATOGRAPHY, LIQUID; HORDEUM; ORYZA SATIVA; PIGMENTS, BIOLOGICAL; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TRITICUM; ZEA MAYS;

HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM; ZEA MAYS; ZIZANIA;

EID: 33746562930     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0606609     Document Type: Article

References (25)

1. Moreno, Y. S.; Sánchez, G. S.; Hernández, D. R.; Lobato, N. R. Characterization of anthocyanin extracts from maize kernels. J. Chromatogr. Sci. 2005, 43, 483-487.
2. Mazza, G.; Gao, L. Blue and purple grains. In Specialty Grains for Food and Feed; Abdel-Aal, E.-S. M., Peter, P. J., Eds.; American Association of Cereal Chemists: St. Paul, MN, 2005.
3. Abdel-Aal, E.-S. M.; Hucl, P. Composition and stability of anthocyanins in blue-grained wheat. J. Agric. Food Chem. 2003, 51, 2174-2180.
4. Abdel-Aal, E.-S. M.; Hucl, P. A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chem. 1999, 76, 350-354.
5. Nam, S. H.; Choi, S. P.; Kang, M. Y.; Koh, H. J.; Kozukue, N.; Friedman, M. Antioxidative activities of bran from twenty one pigmented rice cultivars. Food Chem. 2006, 94, 613-620.
6. Philpott, M.; Gould, K. S.; Lim, C.; Ferguson, L. R. In situ and in vitro antioxidant activity of sweetpotato anthocyanins. J. Agric. Food Chem. 2006, 54, 1710-1715.
7. Satue-Gracia, M.; Heinonen, I. M.; Frankel, E. N. Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome systems. J. Agric. Food Chem. 1997, 45, 3362-3367.
8. Tsuda, T.; Horio, F.; Osawa, T. Cyanidin 3-O-β-glucoside suppresses nitric oxide production during a zymosan treatment in rats. J. Nutr. Sci. Vitaminol. 2002, 48, 305-310.
9. Zhao, C.; Giusti, M. M.; Malik, M.; Moyer, M. P.; Magnuson, B. A. Effects of commercial anthocyanin-rich extracts on colonic cancer and nontumorigenic colonic cell growth. J. Agric. Food Chem. 2004, 52, 6122-6128.
10. 2/M phase and induction of apoptosis. J. Agric. Food Chem. 2004, 52, 2213-2217.
11. Kamei, H.; Kojima, T.; Hasegawa, M.; Koide, T.; Umeda, T.; Yukawa, T.; Terabe, K. Suppression of tumor cell growth by anthocyanins in vitro. Cancer Invest. 1995, 13, 590-594.
12. Tsuda, T.; Horio, F.; Uchida, K.; Aoki, H.; Osawa, T. Dietary cyanidin 3-O-β-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia. J. Nutr. 2003, 133, 2125-2130.
13. Lapidot, T.; Harel, S.; Granlt, R.; Kanner, J. Bioavailability of red wine anthocyanins as detected in human urine. J. Agric. Food Chem. 1998, 46, 4297-4302.
14. Bezar, H. J. Konini, specialty bread wheat. N. Z. Wheat Rev. 1982, 15, 62-63.
15. Yoshinaga, K. Liquor with pigments of red rice. J. Brew. Soc. Jpn. 1986, 81, 337-342.
16. Sugiyama Chemical Institute. Anthocyanin food coloring agent from purple corn. Jpn. Patent 77130824, 1977.
17. Zeven, A. C. Wheats with purple and blue grains: a review. Euphytica 1991, 56, 243-258.
18. Francis, F. J. Anthocyanins and betalains: composition and applications. Cereal Foods World 2000, 45, 208-213.
19. Dedio, W.; Hill, R. D.; Evans, L. E. Anthocyanins in the pericarp and coleoptiles of purple wheat. Can. J. Plant Sci. 1972, 52, 977-980.
20. Dedio, W.; Hill, R. D.; Evans, L. E. Anthocyanins in the pericarp and coleoptiles of purple-seeded rye. Can. J. Plant Sci. 1972, 52, 981-983.
21. Fossen, T.; Slimestad, R.; Andersen, Ø. M. Anthocyanins from maize (Zea mays) and reed canarygrass (Phalaris arundinacea). J. Agric. Food Chem. 2001, 49, 2318-2321.
22. Ryu, S. N.; Park, S. Z.; Ho, C.-T. High performance liquid chromatographic determination of anthocyanin pigments in some varieties of black rice. J. Food Drug Anal. 1998, 6, 729-736.
23. Awika, J. M.; Rooney, L. W.; Waniska, R. D. Anthocyanins from black sorghum and their antioxidant properties. Food Chem. 2004, 90, 293-301.
24. Awika, J. M.; Rooney, L. W.; Waniska, R. D. Properties of 3-deoxyanthocyanins from black sorghum. J. Agric. Food Chem. 2004, 592, 4388-4394.
25. Scott, A. I. Interpretation of the Ultraviolet Spectra of Natural Products; Macmillan: New York, 1964; p 160.