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

Volumn 62, Issue 34, 2014, Pages 8686-8695

  Ficco, Donatella B M ^a   De Simone, Vanessa ^a   Colecchia, Salvatore A ^a   Pecorella, Ivano ^a   Platani, Cristiano ^a   Nigro, Franca ^a   Finocchiaro, Franca ^a   Papa, Roberto ^a   De Vita, Pasquale ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

anthocyanin composition; genotype by environment interaction; minerals; pigmented durum and bread wheats; qualitative parameters; total anthocyanin content; total polyphenol; trolox equivalent antioxidant capacity

Indexed keywords

ANTIOXIDANTS; BAKERIES; FOOD PRODUCTS; MINERALS; PLANTS (BOTANY); FLAVONOIDS;

BREAD WHEAT; GENOTYPE-BY-ENVIRONMENT INTERACTION; POLYPHENOLS; QUALITATIVE PARAMETERS; TOTAL ANTHOCYANIN CONTENTS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

ANTHOCYANINS;

TRITICUM; TRITICUM AESTIVUM; TRITICUM TURGIDUM; TRITICUM TURGIDUM SUBSP. DURUM;

ANTHOCYANIN;

CHEMISTRY; CLASSIFICATION; GENETIC VARIABILITY; GENETICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NUTRITIONAL VALUE; WHEAT;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GENETIC VARIATION; NUTRITIVE VALUE; TRITICUM;

EID: 84906748631     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5003683     Document Type: Article

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