Exploiting phenylpropanoid derivatives to enhance the nutraceutical values of cereals and legumes

Frontiers in Plant Science

Volumn 7, Issue JUNE2016, 2016, Pages

  Dwivedi, Sangam L ^a   Upadhyaya, Hari D ^a,b,c   Chung, Ill Min ^d   De Vita, Pasquale ^e   García Lara, Silverio ^f   Guajardo Flores, Daniel ^f   Gutiérrez Uribe, Janet A ^f   Serna Saldívar, Sergio O ^f   Rajakumar, Govindasamy ^d   Sahrawat, Kanwar L ^a   Kumar, Jagdish ^g   Ortiz, Rodomiro ^h  

^a INTERNATIONAL CROPS RESEARCH INSTITUTE FOR THE SEMI ARID TROPICS ICRISAT   (India)

^b KANSAS STATE UNIVERSITY   (United States)

^c UNIVERSITY OF WESTERN AUSTRALIA   (Australia)

^d Konkuk University   (South Korea)

^e ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^f SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^g Sevita International   (Canada)

^h SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Anthocyanins; Cereals; Flavonoids; Genetics and biosynthesis; Genotype Environment interaction; Germplasm; Legumes; Phenolics

Indexed keywords

EID: 84971621794     PISSN: None     EISSN: 1664462X     Source Type: Journal    
DOI: 10.3389/fpls.2016.00763     Document Type: Review

References (341)

1. Abdel-Aal, E. S. M., and Choo, T. M. (2014). Differences in compositional properties of a hulless barley cultivar grown in 23 environments in eastern Canada. Can. J. Plant Sci. 94, 807-815. doi: 10.4141/cjps2013-301
2. Abdel-Aal, E. M., Choo, T.-M., Dhillon, S., and Rabalski, I. (2012). Free and bound phenolic acids and total phenolics in black, blue, and yellow barley and their contribution to free radical scavenging capacity. Cereal Chem. 89, 198-204. doi: 10.1094/CCHEM-10-11-0116
3. Abdel-Aal, E. M., Young, J. C., and Rabalski, I. (2006). Anthocyanin composition in black, blue, pink, purple, and red cereal grains. J. Agric. Food Chem. 54, 4696-4704. doi: 10.1021/jf0606609
4. Abidi, I., Mansouri, S., Radhouane, L., Ksouri, R., Felah, M. E., and Bouzid, S. (2015). Phenolic, flavonoid and tannin contents of Tunisian barley landraces. Int. J. Agric. Innov. Res. 3, 1317-1323.
5. Adom, K. K., Sorrells, M. E., and Liu, R. H. (2006). Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. J. Agric. Food Chem. 53, 2297-2306. doi: 10.1021/jf048456d
6. Afzal, A., Gulzar, I., Shahbaz, M., and Ashraf, M. (2014). Water deficitinduced regulation ofgrowth, gas exchange, chlorophyll fluorescence, inorganic nutrient accumulation and antioxidative defense mechanism in mungbean (Vigna radiata (L.) Wilczek). J. Appl. Bot. Food Qual. 87, 147-156. doi:10.5073/JABFQ.2014.087.022
7. Agati, G., Brunetti, C., Di Ferdinando, M., Ferrini, F., Pollastri, S., and Tattini, M. (2013). Functional roles of flavonoids in photoprotection: new evidence, lessons from the past. Plant Physiol. Biochem. 72, 35-45. doi: 10.1016/j.plaphy.2013.03.014
8. Agostini-Costa, T. S., Teodoro, A. F. P., Alves, R. B. N., Braga, L. R., Ribeiro, I. F., Silva, J. P., et al. (2015). Total phenolics, flavonoids, tannins and antioxidant activity of lima beans conserved in a Brazilian genebank. Ciência Rural Santa Maria 45, 335-341. doi: 10.1590/0103-8478cr20140030
9. Ahmed, I. M., Cao, F., Han, Y., Nadira, U. A., Zhang, G., and Wu, F. (2013a). Differential changes in grain ultrastructure, amylase, protein and amino acid profiles between Tibetan wild and cultivated barleys under drought and salinity alone and combined stress. Food Chem. 141, 2743-2750. doi: 10.1016/j.foodchem.2013.05.101
10. Ahmed, S., Faridi, U., Shahid, M., and Nisar, M. (2013b). Effect of phenolics in maize grains of different varieties on biology of Angoumois grain moth, Sitotroga cerealella (Oliv.) (Lepidoptera: Gelechiidae). Cereal Res. Commun. 41, 636-646. doi: 10.1556/CRC.2013.0026
11. Akond, A. S. M. G. M., Khandaker, L., Berthold, J., Gates, L., Peters, K., Delong, H., et al. (2011). Anthocyanin, total polyphenols and antioxidant activity of common bean. Am. J. Food Technol. 6, 385-394. doi: 10.3923/ajft.2011.385.394
12. Albert, N. W. (2015). Subspecialization of R2R3-MYB repressors for anthocyanin and proanthocyanidin reduction in forage legumes. Front. Plant Sci. 6:1165. doi: 10.3389/fpls.2015.01165
13. Albert, N. W., Lewis, D. H., Zhang, H., Schwinn, K. E., Jameson, P. E., and Davies, K. M. (2011). Members of an R2R3-MYB transcription factor family in Petunia are developmentally and environmentally regulated to control complex floral and vegetative pigmentation patterning. Plant J. 65, 771-784. doi: 10.1111/j.1365-313X.2010.04465.x
14. Ali, Q., Ashraf, M., and Anwar, F. (2010). Seed composition and seed oil antioxidant activity of maize under water stress. J. Am. Oil Chem. Soc. 87, 1179-1187. doi: 10.1007/s11746-010-1599-5
15. Andersson, A. A. M., Lampi, A.-M., Nyström, L., Piironen, V., Li, L., Ward, J. L., et al. (2008). Phytochemical and dietary fiber components in barley varieties in the health grain diversity screen. J. Agric. Food Chem. 56, 9767-9776. doi:10.1021/jf802037f
16. Anderson, R. L., and Wolf, W. J. (1995). Compositional changes in trypsin inhibitors, phytic acid, and isoflavones related to soybean processing. J. Nutr. 125, 581S-588S.
17. Anton, A. A., Lukow, O. M., Fulcher, R. G., and Arntflied, S. D. (2008). Influence of added bean flour (Phaseolus vugaris L.) and some physical and nutritional properties of wheat flour tortillas. Food Chem. 109, 33-41. doi: 10.1016/j.foodchem.2007.12.005
18. Apak, R., Gorinstein, S., Böhm, V., Schaich, K. M., Özyürek, M., and Güçlü, K. (2013). Methods of measurement and evaluation of natural antioxidant capacity activity (IUPAC Technical Report). Pure Appl. Chem. 85, 957-998. doi: 10.1351/PAC-REP-12-07-15
19. Bai, Y., Pattanaik, S., Patra, B., Werkman, J. R., Xie, C. H., and Yuan, L. (2011). Flavonoid-related basic helix-loop-helix regulators, NtAn1a and NtAn1b, of tobacco have originated from two ancestors and are functionally active. Planta 234, 363-375. doi: 10.1007/s00425-011-1407-y
20. Bamisile, B. S., Adesina, J. M., and Ofuya, T. I. (2014). Relative susceptibility and proximate composition of some imported and local rice varieties to infestation and damage by Sitophilus oryzae L. (Coleoptera: Curculionidae). Mol. Entomol. 5, 18-29. doi: 10.5376/me.2014.05.0003
21. Ban, Y., Honda, C., Hatsuyama, Y., Igarashi, M., Bessho, H., and Moriguchi, T. (2007). Isolation and functional analysis of a MYB transcription factor gene that is a key regulator for the development of red coloration in apple skin. Plant Cell Physiol. 48, 958-970. doi: 10.1093/pcp/pcm066
22. Bao, J. S., Cai, Y. Z., and Corke, H. (2001). Prediction of rice starch quality parameters by near infrared reflectance spectroscopy. J. Food Sci. 66, 936-939. doi: 10.1111/j.1365-2621.2001.tb08215.x
23. Bao, J. S., Wang, Y. F., and Shen, Y. (2007). Determination of apparent amylose content, pasting properties and gel texture of rice starch by near infrared spectroscopy. J. Sci. Food Agric. 87, 2040-2048. doi: 10.1002/jsfa.2960
24. Baudry, A., Heim, M. A., Dubreucq, B., Caboche, M., Weisshaar, B., and Lepiniec, L. (2004). TT2, TT8, and TTG1 synergistically specify the expression of BANYULS and proanthocyanidin biosynthesis in Arabidopsis thaliana. Plant J. 39, 366-380. doi: 10.1111/j.1365-313X.2004.02138.x
25. Begum, A., Goswami, A., and Chowdhury, P. (2015). A comparative study on free and bound phenolic acid content and their antioxidant activity in bran of rice (Oryza sativa L.) cultivars of Eastern Himalayan range. Int. J. Food Sci. Technol. 50, 2529-2536. doi: 10.1111/ijfs.12920
26. Bertoia, M. L., Rimm, E. B., Mukamal, K. J., Hu, F. B., Willett, W. C., and Cassidy, A. (2015). Dietary flavonoid intake and weight maintenance: three prospective cohorts of 124 086 US men and women followed for up to 24 years. Br. Med. J. 352, i17. doi: 10.1136/bmj.i17
27. Beta, T., Rooney, L. W., Marovatsanga, L. T., and Taylor, J. R. N. (1999). Phenolic compounds and kernel characteristics of Zimbabwean sorghums. J. Sci. Food Agric. 79, 1003-1010.
28. Bi, Y., Li, W., Xiao, J., Lin, H., Liu, M., Luan, X., et al. (2015). Heterosis and combining ability estimates in isoflavone content using different parental soybean accessions: wild soybean, a valuable germplasm for soybean breeding. PLoS ONE 10:e0114827. doi: 10.1371/journal.pone.0114827
29. Bittner, L. K., Schoenbichler, S. A., Bonn, G. K., and Huck, C. W. (2013). Near infrared spectroscopy (NIRS) as a tool to analyze phenolic compounds in plants. Curr. Anal. Chem. 9, 417-423. doi: 10.2174/1573411011309030010
30. Blankenberg, S., Rupprecht, H. J., Bickel, C., Peetz, D., Hafner, G., Tiret, L., et al. (2001). Circulating cell adhesion molecules and death in patients with coronary artery disease. Circulation 104, 1336-1342. doi: 10.1161/hc3701.095949
31. Bobo-García, G., Davidov-Pardo, G., Arroqui, C., Vírseda, P., Marín-Arroyo, M. R., and Navarro, M. (2015). Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods. J. Sci. Food Agric. 95, 204-209. doi: 10.1002/jsfa.6706
32. Boerma, H. R., and Specht, J. E. (eds.). (2004). Soybeans: Improvement, Production and Uses. 3rd Edn. Agron. Monogr. Vo.l 16. Madison, WI: ASA, CSSA, and SSSA.
33. Bogs, J., Downey, M. O., Harvey, J. S., Ashton, A. R., Tanner, G. J., and Robinson, S. P. (2005). Proanthocyanidin synthesis and expression of genes encoding leucoanthocyanidin reductase and anthocyanidin reductase in developing grape berries and grapevine leaves. Plant Physiol. Biochem. 139, 652-663. doi: 10.1104/pp.105.064238
34. Bonina, F., Lanza, M., Montenegro, L., Puglisi, C., Tomaino, A., Trombetta, D., et al. (1996). Flavonoids as potential protective agents against photo-oxidative skin damage. Int. J. Pharm. 145, 87-94. doi: 10.1016/S0378-5173(96)04728-X
35. Bordiga, M., Gomez-Alonso, S., Locatelli, M., Travaglia, F., Coïsson, J. D., Hermosin-Guiterrez, I., et al. (2014). Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa cultivars grown in Piedmong (Italy). Food Res. Int. 65, 282-290. doi: 10.1016/j.foodres.2014.03.007
36. Bornkessel, S., Bröring, S., and Omta, S. W. F. (2011). “Consumer acceptance of functional foods and their ingredients-positioning options for innovations on the borderline between foods and drugs,” in International Food and Agribusiness Management Association. 21st Annual World Symposium (Frankfurt)
37. Boyle, S. P., Dobson, V. L., Duthie, S. J., Hinselwood, D. C., Kyle, J. A. M., and Collins, A. R. (2000). Bioavailability and efficiency of rutin as an antioxidant: a human supplementation study. Eur. J. Clin. Nutr. 54, 774-782. doi: 10.1038/sj.ejcn.1601090
38. Bravo, L. (1998). Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutr. Rev. 56, 317-333. doi: 10.1111/j.1753-4887.1998.tb01670.x
39. Budevska, B. O. (2002). Vibrational Spectroscopy Imaging of Agricultural Products. New York, NY: John Wiley and Sons, Ltd
40. Bunaciu, A. A., Aboul-Enein, H. Y., and Fleschin, S. (2012). FTIR spectrophotometric methods used for antioxidant activity assay in medicinal plants. Appl. Spectrosc. Rev. 47, 245-255. doi: 10.1080/05704928.2011.645260
41. Burešováet, V., Kopecký, D., Bartoš, J., Martinek, P., Watanabe, N., Vyhnánek, T., et al. (2015). Variation in genome composition of blue-aleurone wheat. Theor. Appl. Genet. 128, 273-282. doi: 10.1007/s00122-014-2427-3
42. Bustos, D. V., Riegel, R., and Calderini, D. F. (2012). Anthocyanin content of grains in purple wheat is affected by grain position, assimilate availability and agronomic management. J. Cereal Sci. 55, 257-264. doi: 10.1016/j.jcs.2011.12.001
43. Byrne, P. F., McMullen, M. D., Snook, M. E., Musket, T. A., Theuri, J. M., Windstrom, N. W., et al. (1996). Quantitative trait loci and metabolic pathways: genetic control of the concentration of maysin, a corn earworm resistance factor, in maize silks. Proc. Natl. Acad. Sci. U.S.A. 93, 8820-8825. doi: 10.1073/pnas.93.17.8820
44. Cai, R., Hettiarachchy, N. S., and Jalaluddin, M. (2003). High performance of liquid chromatography determination of phenolic constituents in 17 varieties of cowpeas. J. Agric. Food Chem. 51, 1623-1627. doi: 10.1021/jf020867b
45. Caldwell, C. R., Britz, S. J., and Mirecki, R. M. (2005). Effect of temperature, elevated carbon dioxide, and drought during seed development on the isoflavone content of dwarf soybean [Glycine max (L.) Merrill] grown in controlled environments. J. Agric. Food Chem. 53, 1125-1129. doi:10.1021/jf0355351
46. Carey, C. C., Strahle, J. T., Selinger, D. A., and Chandler, V. L. (2004). Mutations in the pale aleurone color1 regulatory gene of the Zea mays anthocyanin pathway have distinct phenotypes relative to the functionally similar TRANSPARENT TESTA GLABRA1 gene in Arabidopsis thaliana. Plant Cell 16, 450-464. doi:10.1105/tpc.018796
47. Carrera, C. S., and Dardanelli, J. L. (2015). Changes in the relationship between temperature during the seed-filling period and soybean seed isoflavones under water-deficit conditions. J. Agron. Crop Sci. doi: 10.1111/jac.12147
48. Carrera, C. S., Dardanelli, J. L., and Soldini, D. O. (2014). Genotypic and environmental variation in seed nutraceutical and industrial composition of non-transgenic soybean (Glycine max) genotypes. Crop Pasture Sci. 65, 1311-1322. doi: 10.1071/cp14114
49. Carter, T. E. Jr., Nelson, R. L., Sneller, C. H., and Cui, Z. (2004). “Genetic diversity in soybeans” in The Soybeans: Improvement, Production and Uses, Agron. Monogr. Vol. 16, 3rd Edn., eds H. R. Boerma and J. E. Specht (Madison, WI: ASA, CSSA, and SSSA), 303-416.
50. Casas, M. I., Duarte, S., Doseff, A. I., and Grotewold, E. (2014). Flavone-rich maize: an opportunity to improve the nutritional value of an important commodity crop. Front. Plant Sci. 5:440. doi: 10.3389/fpls.2014.00440
51. Center, M. M., Jemal, A., and Ward, E. (2009). International trends in colorectal cancer incidence rates. Cancer Epidemiol. Biomark. Prev. 18, 1688-1694. doi: 10.1158/1055-9965.EPI-09-0090
52. Cercamondi, C. I., Egli, I. M., Zeder, C., and Hurrell, R. F. (2014). Sodium iron edta and ascorbic acid, but not polyphenol oxidase treatment, counteract the strong inhibitory effect of polyphenols from brown sorghum on the absorption of fortification iron in young women. Br. J. Nutr. 111, 481-489. doi: 10.1017/S0007114513002705
53. Chakraborty, U., and Pradhan, B. (2012). Drought stress-induced oxidative stress and antioxidative responses in four wheat (Triticum aestivum L.) varieties. Arch. Agron. Soil Sci. 58, 617-630. doi: 10.1080/03650340.2010.533660
54. Chandler, V. L., Radicella, J. P., Robbins, T. P., Chen, J., and Turks, D. (1989). Two regulatory genes of the maize anthocyanin pathway are homologous: isolation of B utilizing R genomic sequences. Plant Cell 1, 1175-1183. doi: 10.1105/tpc.1.12.1175
55. Chaudhary, N., and Agrawal, S. B. (2015). The role of elevated ozone on growth, yield and seed quality amongst six cultivars of mung bean. Ecotoxicol. Environ. Safety 111, 286-294. doi: 10.1016/j.ecoenv.2014.09.018
56. Chavez-Santoscoy, R. A., Gutierrez-Uribe, J. A., Granados, O., Torre-Villalvazo, I., Tovar, A. R., Serna-Saldivar, S. O., et al. (2014). Flavonoids and saponins extracted from black bean (Phaseolus vulgaris L.) seed coats modulate lipid metabolism and biliary cholesterol secretion in C57BL/6 mice. Br. J. Nutr. 112, 886-899. doi: 10.1017/S0007114514001536
57. Chavez-Santoscoy, R. A., Gutierrez-Uribe, J. A., and Serna-Saldívar, S. O. (2013). Effect of flavonoids and saponins extracted from black bean (Phaseolus vulgaris L.) seed coats as cholesterol micelle disruptors. Plant Foods Hum. Nutr. 68, 416-423. doi: 10.1007/s11130-013-0384-7
58. Chavez-Santoscoy, R. A., Gutierrez-Uribe, J. A., Serna-Saldívar, S. O., and Perez-Carrilo, E. (2016). Production of maize tortillas and cookies from nixtamalized flour enriched with anthocyanins, flavonoids and saponins extracted from black bean (Phaseolus vulgaris) seed coat. Food Chem. 192, 90-97. doi: 10.1016/j.foodchem.2015.06.113
59. Chen, X. Q., Nagao, N., Itani, T., and Irifune, K. (2012). Anti-oxidative analysis, and identification and quantification of anthocyanin pigments in different colored rice. Food Chem. 135, 2783-2788. doi: 10.1016/j.foodchem.2012.06.098
60. Chen, Q., Zhao, J., Liu, M., Cai, J., and Liu, J. (2008). Determination of total phenols content in green tea using FT-NIR spectroscopy and different PLS algorithms. J. Pharm. Biomed. Anal. 46, 568-573. doi: 10.1016/j.jpba.2007.10.031
61. Cheng, Z., Moore, J., and Yu, L. (2006). High-throughput relative DPPH radical scavenging capacity assay. J. Agric. Food Chem. 54, 7429-7436. doi: 10.1021/jf0611668
62. Chennupati, P., Seguin, P., and Liu, W. (2011). Effects of high temperature stress at different stages on soybean isoflavone and tocopherol concentrations. J. Food Agric. Chem. 59, 13081-13088. doi: 10.1021/jf2037714
63. Cheynier, V., Comte, G., Davies, K. M., Lattanzio, V., and Martens, S. (2013). Plant phenolics: recent advances on their biosynthesis, genetics, and ecophysiology. Plant Physiol. Biochem. 72, 1-20. doi: 10.1016/j.plaphy.2013.05.009
64. Chiremba, C., Taylor, J. R. N., Rooney, L. W., and Beta, T. (2012). Phenolic acid content of sorghum and maize cultivars varying in hardness. Food Chem. 134, 81-88. doi: 10.1016/j.foodchem.2012.02.067
65. Choung, M.-G., Choi, B.-R., An, Y.-N., Chu, Y.-C., and Cho, Y.-S. (2003). Anthocyanin profiles of Korean cultivated kidney bean (Phaseolus vulgaris L.). J. Agric. Food Chem. 51, 7040-7043. doi: 10.1021/jf0304021
66. Chunthaburee, S., Sanitchon, J., Pattanagul, W., and Theerakulpisut, P. (2015). Effects of salt stress after late booting stage on yield and antioxidant capacity in pigmented rice grains and alleviation of the salt-induced yield reduction by exogenous spermidine. Plant Prod. Sci. 18, 32-42. doi: 10.1626/pps.18.32
67. Codgill, R. P., Hurburgh, C. R. Jr., Jensen, T. C., and Jones, R. W. (2002). “Single kernel maize analysis by near-infrared hyperspectral imaging,” in Proc. 10th Int. Conf. on Near-infrared Spectroscopy, eds A. M. C. Davies and R. K. Cho (Chichester: NIR publications), 243-247.
68. Codgill, R. P., Hurburgh, C. R. Jr., and Rippke, G. R. (2004). Single kernel maize analysis by near-infrared hyperspectral imaging. T. ASABE 47, 311-320.
69. Cook, N. C., and Samman, S. (1996). Flavonoid chemistry, metabolism, cardioprotective effects and dietary sources. J. Nutr. Biochem. 7, 66-76. doi: 10.1016/0955-2863(95)00168-9
70. Corcoran, M. P., McKay, D. L., and Blumberg, J. B. (2012). Flavonoid basics: chemistry, sources, mechanisms of action, and safety. J. Nutr. Gerontol. Geriatr. 31, 176-189. doi: 10.1080/21551197.2012.698219
71. Cozzolino, D. (2015). The role of visible and infrared spectroscopy combined with chemometrics to measure phenolic compounds in grape and wine samples. Molecules 20, 726-735. doi: 10.3390/molecules20010726
72. Cozzolino, D., Cynkar, W. U., Dambergs, R. G., Mercurio, M. D., and Smith, P. A. (2008). Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squares. J. Agric. Food Chem. 56, 7631-7636. doi: 10.1021/jf801563z
73. Cozzolino, D., Kwiatkowski, M. J., Parker, M., Cynkar, W. U., Dambers, R. G., Gishen, M., et al. (2004). Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy. Anal. Chim. Acta 513, 73-80. doi: 10.1016/j.aca.2003.08.066
74. Cui, Z., James, A. T., Miyazaki, S., Wilson, R. F., and Carter, T. E. Jr. (2004). “Breeding specialty soybeans for traditional and new soy foods” in The Soybeans as Functional Foods and Ingredients, ed K. S. Liu (Champaign, IL: Am. Oil Chem. Soc. Press), 264-322.
75. Curtis, P. J., Kroon, P. A., Hoollands, W. J., Walls, R., Jenkins, G., Kay, C. D., et al. (2009). Cardiovascular disease risk biomarkers and liver and kidney function are not altered in postmenopausal women after ingesting in elderberry extract rich in anthocyanins for 12 weeks. J. Nutr. 139, 2266-2671. doi: 10.3945/jn.109.113126
76. Das, P. K., Shin, D. H., Choi, S. B., Yoo, S. D., Choi, G., and Park, Y. I. (2012). Cytokinins enhance sugar-induced anthocyanin biosynthesis in Arabidopsis. Mol. Cells. 34, 93-101. doi: 10.1007/s10059-012-0114-2
77. Dean, M., Shepherd, R., Aryola, A., Vassallo, M., Winkelmann, M., Claupein, E., et al. (2007). Consumer perceptions of healthy cereal products and production methods. J. Cereal Sci. 46, 188-196. doi: 10.1016/j.jcs.2007.06.007
78. de Lima, P. F., Colombo, C. A., Chiorato, A. F., Yamaguchi, L. F., Kato, M. J., and Carbonell, S. A. M. (2014). Occurrence of flavonoids in Brazilian common bean germplasm (Phaseolus vulgaris L.). J. Agric. Food Chem. 62, 9699-9704. doi: 10.1021/jf5033312
79. de Leonardis, A. M., Fragasso, M., Beleggia, R., Ficco, D. B. M., de Vita, P., and Mastrangelo, A. M. (2015). Effect of heat stress on metabolite accumulation and composition, and nutritional properties of durum wheat grain. Int. J. Mol. Sci. 16, 30382-30404. doi: 10.3390/ijms161226241
80. de Oliveira, L. L., de Carvalho, M. V., and Melo, L. (2014). Health promoting and sensory properties of phenolic compounds in food. Rev. Ceres Viçosa 61, 764-779. doi: 10.1590/0034-737x201461000002
81. Deluc, L., Barrieu, F., Marchive, C., Lauvergeat, V., Decendit, A., Richard, T., et al. (2006). Characterization of a grapevine R2R3-MYB transcription factor that regulates the phenylpropanoid pathway. Plant Physiol. 140, 499-511. doi: 10.1104/pp.105.067231
82. de Mira, N. V. M., Massaretto, I. L., Pascual, C. M. C. I., and Marquez, U. M. L. (2009). Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes. J. Food Comp. Anal. 22, 405-409. doi: 10.1016/j.jfca.2008.06.012
83. Dias, A. S., and Lidon, F. C. (2010). Bread and durum wheat tolerance under heat stress: a synoptical overview. J. Food Agric. 22, 412-436. doi: 10.9755/ejfa.v22i6.4660
84. Diczházi, I., and Kursinszki, L. (2014). Anthocyanin content and composition in winter blue barley cultivars and lines. Cereal Chem. 91, 195-200. doi: 10.1094/CCHEM-05-13-0091-R
85. Dinelli, G., Carretero, A. S., Di Silvestro, R., Marotti, I., Fu, S., Benedettelli, S., et al. (2009). Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry. J. Chromatogr. A 1216, 7229-7240. doi: 10.1016/j.chroma.2009.08.041
86. Dlamini, N. R., Taylor, J. R. N., and Rooney, L. W. (2007). The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods. Food Chem. 105, 1412-1419. doi: 10.1016/j.foodchem.2007.05.017
87. Dobrovolskaya, O., Arbuzova, V. S., Lohwasser, U., Röder, M. S., and Börner, A. (2006). Microsatellite mapping of complementary genes for purple grain color in bread wheat (Triticum aestivum L.). Euphytica 150, 355-364. doi: 10.1007/s10681-006-9122-7
88. Doria, E., Campion, B., Sparvooli, F., Tava, A., and Nielsen, E. (2012). Anti-nutrient components and metabolites with health implications in seeds of 10 common bean (Phaseolus vulgaris L. and P. lunatus L.) landraces cultivated in southern Italy. J. Food Comp. Anal. 26, 72-80. doi: 10.1016/j.jfca.2012.03.005
89. Dubcovsky, J., Luo, M. C., Zhong, G. Y., Bransteitter, R., Desai, A., Kilian, A., et al. (1996). Genetic map of diploid wheat, Triticum monococcum L., and its comparison with maps of Hordeum vulgare L. Genetics 143, 983-999.
90. Dubos, C., Le Gourrierec, J., Baudry, A., Huep, G., Lanet, E., Debeaujon, I., et al. (2008). MYBL2 is a new regulator of flavonoid biosynthesis in Arabidopsis thaliana. Plant J. 55, 940-953. doi: 10.1111/j.1365-313X.2008.03564.x
91. Dvořáková, M., Guido, L. F., Dostálek, P., Skulilová, Z., Moreira, M. M., and Barros, A. A. (2008). Antioxidant properties of free, soluble ester and insoluble-bound phenolic compounds in different barley varieties and corresponding malts. J. Inst. Brew. 114, 27-33. doi: 10.1002/j.2050-0416.2008.tb00302.x
92. Dwivedi, S., Sahrawat, K. L., Rai, K. N., Blair, M. W., Anderson, M. S., and Pfeiffer, W. (2012). Nutritionally enhanced staple food crops. Plant Breed. Rev. 36, 169-291. doi: 10.1002/9781118358566.ch3
93. Dykes, L., Hoffmann, L., Portillo-Rodriguez, O., Rooney, W. L., and Rooney, L. W. (2014). Prediction of total phenols, condensed tannins, and 3-deoxyanthocyanidins in sorghum grain using near-infrared (NIR) spectroscopy. J. Cereal Sci. 60, 138-142. doi: 10.1016/j.jcs.2014.02.002
94. Dykes, L., Rooney, W. L., and Rooney, L. W. (2013). Evaluation of phenolics and antioxidant activity of black sorghum. J. Cereal Sci. 58, 278-283. doi: 10.1016/j.jcs.2013.06.006
95. Dykes, L., Rooney, L. W., Waniska, R. D., and Rooney, W. L. (2005). Phenolic compounds and antioxidant activity of sorghum grains of varying genotypes. J. Agric. Food Chem. 53, 6813-6818. doi: 10.1021/jf050419e
96. Dykes, L., Seitz, L. M., Rooney, W. L., and Rooney, L. W. (2009). Flavonoid composition of red sorghum genotypes. Food Chem. 116, 313-317. doi: 10.1016/j.foodchem.2009.02.052
97. Eggert, K., Hollmann, J., Hiller, B., Kruse, H. P., Rawel, H. M., and Pawelzik, E. (2010). Effects of fusarium infection on the phenolics in emmer and naked barley. J. Agric. Food Chem. 58, 3043-3049. doi: 10.1021/jf903545j
98. Espinosa-Alonso, L. G., Lygin, A., Widholm, J. M., Valverde, M. E., and Paredes-Lopez, O. (2006). Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.). J. Agric. Food Chem. 54, 4436-4444. doi: 10.1021/jf060185e
99. Espley, R. V., Hellens, R. P., Putterill, J., Stevenson, D. E., Kutty-Amma, S., and Allan, A. C. (2007). Red coloration in apple fruit is due to the activity of the MYB transcription factor, MdMYB10. Plant J. 49, 414-427. doi: 10.1111/j.1365-313X.2006.02964.x
100. Eticha, F., Grausgruber, H., Siebenhandl-Ehn, S., and Berghofer, E. (2011). Some agronomic and chemical traits of blue aleurone and purple pericarp wheat (Triticum L.). J. Agric. Sci. Technol. B 1, 48-58.
101. Evans, P., and Halliwell, B. (2001). Micronutrients: oxidant/antioxidant status. Br. J. Nutr. 85, S67-S74. doi: 10.1079/bjn2000296
102. Fardet, A., and Rock, E. (2014). The search for a new paradigm to study micronutrient and phytochemical bioavailability: from reductionism to holism. Med. Hypoth. 82, 181-186. doi: 10.1016/j.mehy.2013.11.035
103. Fernandez-Orozco, R., Li, L., Harflett, C., Shewry, P. R., and Ward, J. L. (2010). Effects of environment and genotype on phenolic acids in wheat in the healthgrain diversity screen. J. Agric. Food Chem. 58, 9341-9352. doi: 10.1021/jf102017s
104. Ferreyra, M. L. F., Rius, S. P., and Casati, P. (2012). Flavonoids: biosynthesis, biological functions, and biotechnological applications. Front. Plant Sci. 3:222. doi: 10.3389/fpls.2012.00222
105. Ficco, D. B. M., de Simone, V., Colecchia, S. A., Pecorella, I., Platani, C., Nigro, F., et al. (2014). Genetic variability in anthocyanin composition and nutritional properties of blue, purple, and red bread (Triticum aestivum L.) and durum (T. turgidum L. ssp. turgidum convar. durum) wheats. J. Agric. Food Chem. 62, 8686-8695. doi: 10.1021/jf5003683
106. Finocchiaro, F., Ferrari, B., Gianinetti, A., Dall’Asta, C., Galaverna, G., Scazzina, F., et al. (2007). Characterization of antioxidant compounds of red and white rice and changes in total antioxidant capacity during processing. Mol. Nutr. Food Res. 51, 1006-1019. doi: 10.1002/mnfr.200700011
107. Fogarasi, A. L., Kun, S., Tankó, G., Stefanovits-Bányai, É., and Hegyesné-Vecseri, B. (2015). A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts. Food Chem. 167, 1-6. doi: 10.1016/j.foodchem.2014.06.084
108. Fox, G., and Manley, M. (2014). Applications of single kernel conventional and hyperspectral imaging near infrared spectroscopy in cereals. J. Sci. Food Agric. 94, 174-179. doi: 10.1002/jsfa.6367
109. Frankel, O. H. (1984). “Genetic perspective of germplasm collection” in The Genetic Manipulations: Impact on Man and Society, eds W. Arber, K. Limensee, W. J. Peacock, and P. Stralinger (Cambridge: Cambridge University Press), 161-170.
110. Furbank, R. T., and Tester, M. (2011). Phenomics technologies to relieve the phenotyping bottleneck. Trends Plant Sci. 16, 635-644. doi: 10.1016/j.tplants.2011.09.005
111. Galland, M., Boutet-Mercey, S., Lounifi, I., Godin, B., Belzergue, S., Grandjean, O., et al. (2014). Compartmentation and dynamics of flavone metabolism in dry and germinated rice seeds. Plant Cell Physiol. 55, 1646-1659. doi: 10.1093/pcp/pcu095
112. Gamel, T. H., and Abdel-Aal, E. M. (2012). Phenolic acids and antioxidant properties of barley whole grain and pearling fractions. Agric. Food Sci. 21, 118-131.
113. García-Lara, S., and Bergvinson, D. J. (2014). Phytochemical changes during recurrent selection for storage pest resistance in tropical maize. Crop Sci. 54, 2423-2432. doi: 10.2135/cropsci2014.03.0223
114. Gawlik-Dziki, U., Swieca, M., and Dziki, D. (2012). Comparison of phenolic acids profile and antioxidant potential of six varieties of Spelt (Triticum spelta L.). J. Agric. Food Chem. 60, 4603-4612. doi: 10.1021/jf3011239
115. González-Muñoz, A., Quesille-Villalobos, A. M., Fuentealba, C., Shetty, K., and Ranilla, L. G. (2013). Potential of Chilean native corn (Zea mays L.) accessions as natural sources of phenolic antioxidants and in vitro bioactivity for hyperglycemia and hypertension management. J. Agric. Food Chem. 61, 10995-11007. doi: 10.1021/jf403237p
116. Gonzalez, A., Zhao, M., Leavitt, J. M., and Lloyd, A. M. (2008). Regulation of the anthocyanin biosynthetic pathway by the TTG1/bHLH/Myb transcriptional complex in Arabidopsis seedlings. Plant J. 53, 814-827. doi: 10.1111/j.1365-313X.2007.03373.x
117. Gordeeva, E. I., Shoeva, O. Y., and Khlestkina, E. K. (2015). Marker-assisted development of bread wheat near-isogenic lines carrying various combinations of purple pericarp (Pp) alleles. Euphytica 203, 469-476. doi: 10.1007/s10681-014-1317-8
118. Gou, J. Y., Felippes, F. F., Liu, C. J., Weigel, D., and Wang, J. W. (2011). Negative regulation of anthocyanin biosynthesis in Arabidopsis by a miR156-targeted SPL transcription factor. Plant Cell 23, 1512-1522. doi: 10.1105/tpc.111.084525
119. Goufo, P., Pereira, J., Figeiredo, N., Oliveira, M. B. P. P., Carranca, C., Rosa, E. A. S., et al. (2014). Effect of elevated carbon dioxide (CO2) on phenolic acids, flavonoids, tocopherols, tocotrienols, γ-oryzanol and antioxidant capacities of rice (Oryza sativa L.). J. Cereal Sci. 59, 15-24. doi: 10.1016/j.jcs.2013.10.013
120. Goufo, P., and Trindade, H. (2014). Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ oryzanol and phytic acid. Food Sci. Nutr. 2, 75-104. doi: 10.1002/fsn3.86
121. Graf, B., Milbury, P., and Blumberg, J. (2005). Flavonols, flavones, flavanones, and human health: epidemiological evidence. J. Med. Food, 8, 281-290. doi: 10.1089/jmf.2005.8.281
122. Graham, H. D. (1992). Stabilization of the Prussian blue color in the determination of polyphenols. J. Agric. Food chem. 40, 801-805. doi: 10.1021/jf00017a018
123. Grieger, J. A., Haas, J. D., Murray-Kolb, L. E., Kris-Etherton, P., and Beard, J. L. (2008). Nutrient adequacy and food group consumption of Filipino novices and religious sisters over a nine month period. Asia Pac. J. Clin. Nutr. 17, 566-572
124. Grotewold, E., Sainz, M. B., Tagliani, L., Hernandez, J. M., Bowen, B., and Chandler, V. L. (2000). Identification of the residues in the Myb domain of maize C1 that specify the interaction with the bHLH cofactor R. Proc. Natl. Acad. Sci. U.S.A. 97, 13579-13584. doi: 10.1073/pnas.250379897
125. Gu, X. Y., Foley, M. E., Horvath, D. P., Anderson, J. V., Feng, J., Zhang, L., et al. (2011). Association between seed dormancy and pericarp color is controlled by a pleiotropic gene that regulates abscisic acid and flavonoid synthesis in weedy red rice. Genetics 189, 1515-1524. doi: 10.1534/genetics.111.131169
126. Guajardo-Flores, D., Rempel, C., Gutiérrez-Uribe, J. A., and Serna-Saldívar, S. O. (2015). Influence of excipients and spray drying on the physical and chemical properties of nutraceutical capsules containing phytochemicals from black bean extract. Molecules 20, 21626-21635. doi: 10.3390/molecules201219792
127. Guo, Z., Xu, P., Zhang, Z., Wang, D., Jin, M., and Teng, A. (2011). Segregation ratio of coloured grains in crossed wheat. Australian J. Crop Sci. 5, 589-594
128. Gutierrez-Gonzalez, J. J., Vuong, T. D., Zhong, R., Yu, O., Lee, J. D., Shannon, G., et al. (2011). Major locus and other novel additive and epistatic loci involved in modulation of isoflavone concentration in soybean seeds. Theor. Appl. Genet. 123, 1375-1385. doi: 10.1007/s00122-011-1673-x
129. Gutierrez-Gonzalez, J. J., Wu, X., Gillman, J. D., Lee, J.-D., Yu, O., Shannon, G., et al. (2010). Intricate environment-modulated genetic networks control isoflavone accumulation in soybean seeds. BMC Plant Biol. 10:105. doi: 10.1186/1471-2229-10-105
130. Gutierrez-Gonzalez, J. J., Wu, X., Zhang, J., Lee, J. D., Ellersieck, M., Shannon, J. G., et al. (2009). Genetic control of soybean seed isoflavone content: importance of statistical model and epistasis in complex traits. Theor. Appl. Genet. 119, 1069-1083. doi: 10.1007/s00122-009-1109-z
131. Hao, C., Oliver, Y., and Deyue, Y. (2008). Polymorphisms of IFS1 and IFS2 gene are associated with isoflavone concentrations in soybean seeds. Plant Sci. 175, 505-512. doi: 10.1016/j.plantsci.2008.05.020
132. Harakotr, B., Suriharn, B., Scott, M. P., and Lertrot, K. (2015). Genotypic variability in anthocyanins, total phenolics, and antioxidant activity among diverse waxy corn germplasm. Euphytica 203, 237-248. doi: 10.1007/s10681-014-1240-z
133. Hart, J. J., Tako, E., Kochian, L. V., and Glahn, R. P. (2015). Identification of black bean (Phaseolus vulgaris L.) polyphenols that inhibit and promote iron uptake by Caco-2 cells. J. Agric. Food Chem. 63, 5950-5956. doi: 10.1021/acs.jafc.5b00531
134. Hassan, H., Fan, M., Zhang, T., and Yang, K. (2015). Prediction of total phenolics and flavonoids contents in Chinese wild rice (Zizania latifolia) using FT-NIR spectroscopy. Am. J. Food Technol. 10, 109-117. doi: 10.3923/ajft.2015.109.117
135. Havrlentová, M., Pšenáková, I., Žofajová, A., Rückschloss, L’., and Kraic, J. (2014). Anthocyanins in wheat seed-A mini review. Nova Biotechnol. Chim. 13, 1-12. doi: 10.2478/nbec-2014-0001
136. Hayes, C. M., and Rooney, W. L. (2015). Agronomic performance and heterosis of specialty grain sorghum hybrids with a black pericarp. Euphytica 196, 459-466. doi: 10.1007/s10681-013-1047-3
137. He, J., and Giusti, M. (2010). Anthocyanins: natural colorants with health promoting properties. Ann. Rev. Food Sci. Technol. 1, 163-187. doi: 10.1146/annurev.food.080708.100754
138. Herald, T. J., Gadgil, P., Perumal, R., Bean, S. R., and Wilson, J. D. (2014). Highthroughput micro-plate HCl-vanillin assay for screening tannin content in sorghum grain. J. Sci. Food Agric. 94, 2133-2136. doi: 10.1002/jsfa.6538
139. Herald, T. J., Gadgil, P., and Tilley, M. (2012). High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour. J. Sci. Food Agric. 92, 2326-2331. doi: 10.1002/jsfa.5633
140. Hichri, I., Barrieu, F., Bogs, J., Kappel, C., Delrot, S., and Lauvergeat, V. (2011). Recent advances in the transcriptional regulation of the flavonoid biosynthetic pathway. J. Exp. Bot. 62, 2465-2483. doi: 10.1093/jxb/erq442
141. Hichri, I., Heppel, S. C., Pillet, J., Leon, C., Czemmel, S., Delrot, S., et al. (2010). The basic helix-loop-helix transcription factor myc1 is involved in the regulation of the flavonoid biosynthesis pathway in grapevine. Mol. Plant 3, 509-523. doi: 10.1093/mp/ssp118
142. Himi, E., Maekawa, M., and Noda, K. (2011). Differential expression of three flavanone 3-hydroxylase genes in grains and coleoptiles of wheat. Int. J. Plant Genom. 2011:369460. doi: 10.1155/2011/369460
143. Himi, E., Nisar, A., and Noda, K. (2005). Colour genes (R and Rc) for grain and coleoptile upregulate flavonoid biosynthesis genes in wheat. Genome 48, 747754. doi: 10.1139/g05-026
144. Himi, E., and Noda, K. (2005). Red grain colour gene (R) of wheat is a Myb-type transcription factor. Euphytica 143, 239-242. doi: 10.1007/s10681-005-7854-4
145. Himi, E., and Taketa, S. (2015). Isolation of candidate genes for the barley Ant1 and wheat Rc genes controlling anthocyanin pigmentation in different vegetative tissues. Mol. Genet. Genom. 290, 1287-1298. doi: 10.1007/s00438-015-0991-0
146. Holtekjølen, A. K., Sahlstrø, S., and Knutsen, S. H. (2011). Phenolic contents and antioxidant activities in covered whole grain flours of Norwegian barley varieties and fractions obtained after pearling. Acta Agric. Scand. Sect. B Soil Plant Sci. 61, 67-74. doi: 10.1080/09064710903496527
147. Hu, Y., Cheng, Z., Heller, L. I., Krasnoff, S. B., Glahn, R. P., and Welch, R. M. (2006). Kaempferol in red and pinto bean seed (Phaseolus vulgaris L.) coats inhibits iron bioavailability using an in vitro digestion/human Caco-2 cell model. J. Agric. Food Chem. 54, 9254-9261. doi: 10.1021/jf0612981
148. Hu, Q.-P., and Xu, J.-G. (2011). Profiles of carotenoids, anthocyanins, phenolics, and antioxidant activity of selected color waxy corn grains during maturation. J. Agric. Food Chem. 59, 2026-2033. doi: 10.1021/jf104149q
149. Huang, S.-H., and Ng, L.-T. (2012). Quantification of polyphenolic content and bioactive constituents of some commercial rice varieties in Taiwan. J. Food Comp. Anal. 26, 122-127. doi: 10.1016/j.jfca.2012.03.009
150. Huang, D., Ou, B., Hampsch-Woodill, M., Flanagan, J., and Prior, R. (2002). Using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. J. Agric. Food Chem, 50, 4427-4444. doi: 10.1021/jf0201529
151. Ignat, I., Volf, I., and Popa, V. (2011). A critical review of methods for characterization of polyphenolic compounds in fruits and vegetables. Food Chem. 126, 1821-1835. doi: 10.1016/j.foodchem.2010.12.026
152. Jaafar, S. N. S., Baron, J., Siebenhandl-Ehn, S., Rosenau, T., Böhmdorfer, S., and Grausgruber, H. (2013). Increased anthocyanin content in purple × blue aleurone wheat crosses. Plant Breed. 132, 546-552. doi: 10.1111/pbr.12090
153. Janik, L. J., Cozzolino, D., Dambergs, R., Cynkar, W., and Gishen, M. (2007). The prediction of total anthocyanin concentration in red grape homogenates using visible-near-infrared spectroscopy and artificial neural networks. Anal. Chim. Acta 594, 107-118. doi: 10.1016/j.aca.2007.05.019
154. Jin, L., Xiao, P., Lu, Y., Shao, Y., Shen, Y., and Bao, J. (2009). Quantitative trait loci for brown rice color, phenolics, flavonoid content, and antioxidant capacity in rice grain. Cereal Chem. 86, 609-615. doi: 10.1094/CCHEM-86-6-0609
155. Juzon, K., Skrzypek, E., Czyczlo-Mysza, I., and Marcinska, I. (2013). Effect of soil drought on the yield structure, protein and phenolics content in Pisum sativum and Lupinus luteus. Acta Agronom. Hungarica 61, 267-278. doi: 10.1556/AAgr.61.2013.4.3
156. Kaur-Sawhney, R., Tiburcio, A. F., Altabella, T., and Galston, A. W. (2003). Polyamines in plants: an overview. J. Cell Mol. Biol. 2, 1-12.
157. Keppenne, V. D., and Baenziger, S. (1990). Inheritance of the blue aleurone trait in diverse wheat crosses. Genome 33, 525-529. doi: 10.1139/g90-078
158. Kezhu, T., Yuhua, C., Weixian, S., and Xiaoda, C. (2014). Detection of isoflavones content in soybean based on Hyperspectral Imaging Technology. Sensors Transducers 169, 55-60.
159. Khaopha, S., Senawong, T., Jogloy, S., and Patanothai, A. (2012). Comparison of total phenolic content and composition of individual phenolic acids in testae and testae-removed kernels of 15 Valencia-type peanut (Arachis hypogaea L.) genotypes. Afr. J. Biotechnol. 11, 15923-15930. doi: 10.5897/AJB12.1389
160. Khlestkina, E. K. (2013). Genes determining coloration of different organs in wheat. Russ. J. Genet. Appl. Res. 3, 54-65. doi: 10.1134/S2079059713010085
161. Khlestkina, E. K., Röder, M. S., and Börner, A. (2010). Mapping genes controlling anthocyanin pigmentation on the glume and pericarp in tetraploid wheat (Triticum durum L.). Euphytica 171, 65-69. doi: 10.1007/s10681-009-9994-4
162. Khlestkina, E. K., Shoeva, O. Y., and Gordeeva, E. I. (2015). Flavonoid biosynthesis genes in wheat. Russ. J. Genet. Appl. Res. 5, 268-278. doi: 10.1134/S2079059715030077
163. Khoddami, A., Wilkes, M. A., and Roberts, T. H. (2013). Techniques for analysis of plant phenolic compounds. Molecules 18, 2328-2375. doi: 10.3390/molecules18022328
164. Kim, M.-J., Hyun, J.-N., Kim, J.-A., Park, J.-C., Kim, M.-Y., Kim, J.-G., et al. (2007). Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm. J. Agric. Food Chem. 55, 4802-4809. doi: 10.1021/jf0701943
165. Kim, E. H., Kim, S. L., Kim, S. H., and Chung, I. M. (2012a). Comparison of isoflavones and anthocyanins in soybean [Glycine max (L.) Merrill] seeds of different planting dates. J. Agric. Food Chem. 60, 10196-10202. doi: 10.1021/jf3031259
166. Kim, J.-K., Kim, E.-H., Lee, O.-K., Park, S.-Y., Lee, B., Kim, S.-H., et al. (2013). Variation and correlation analysis of phenolic compounds in mung bean (Vigna radiata L.) varieties. Food Chem. 141, 2988-2997. doi: 10.1016/j.foodchem.2013.05.060
167. Kim, J.-K., Kim, E.-H., Park, I., Yu, B.-R., Lim, J. D., Lee, Y.-S., et al. (2014). Isoflavones profiling of soybean [Glycine max (L.) Merrill] germplasm and their correlations with metabolic pathways. Food Chem. 153, 258-264. doi: 10.1016/j.foodchem.2013.12.066
168. Kim, E.-H., Ro, H.-M., Kim, S.-L., Kim, H.-S., and Chung, I. M. (2012b). Analysis of isoflavones, phenolic, soyasapogenol, and tocopherol compounds in soybean [Glycine max (L.) Merrill] germplasms of different seed weights and origins. J. Agric. Food Chem. 60, 6045-6055. doi: 10.1021/jf300463f
169. Kim, E. H., Seguin, P., Lee, J. E., Yoon, C. G., Song, H. K., Ahn, J. K., et al. (2011). Elevated ultraviolet-B radiation reduces concentrations of isoflavones and phenolic compounds in soybean seeds. J. Agron. Crop Sci. 197, 75-80. doi: 10.1111/j.1439-037X.2010.00444.x
170. Kuhnen, S., Lemos, P. M. M., Campestrini, L. H., Ogliari, J. B., Dias, P. F., and Maraschin, M. (2011). Carotenoid and anthocyanin contents of grains of Brazilian maize landraces. J. Sci. Food Agric. 91, 1548-1553. doi: 10.1002/jsfa.4346
171. Kumar, J., and Ablett, G. R. (2010). The soybean improvement in North America,” in All About Soybeans in Japanese, ed K. Kitamura (Tokyo: Science Forum), 24-33.
172. Kumar, V., Rani, A., Rawal, R., Mourya, V., Putrevu, J., Jhawar, J., et al. (2015). Genetic diversity of soybean genotypes differing in isoflavones content as revealed by HPLC and SSR markers. Australian J. Crop Sci. 9, 844-852
173. Lago, C., Cassani, E., Zanzi, C., Landoni, M., Trovato, R., and Pilu, R. (2014). Development and study of a maize cultivar rich in anthocyanins: colored polenta, a new functional food. Plant Breed. 133, 210-217. doi: 10.1111/pbr.12153
174. Lago, C., Landoni, M., Cassani, C., Doria, E., Nielsen, E., and Pilu, R. (2013). Study and characterization of a novel functional food: purple corn. Mol. Breed. 31, 575-585. doi: 10.1007/s11032-012-9816-6
175. Lähteenmäki, L. (2013). Claiming health in food products. Food Qual. Pref. 27, 196-201. doi: 10.1016/j.foodqual.2012.03.006
176. Laino, P., Shelton, D., Finnie, C., De Leonardis, A. M., Mastrangelo, A. M., Svensson, B., et al. (2010). Comparative proteome analysis of metabolic proteins from seeds of durum wheat (cv. Svevo) subjected to heat stress. Proteomics 10, 2359-2368. doi: 10.1002/pmic.200900803
177. Lampila, P., Van Lieshout, M., Gremmen, B., and Lähteenmäki, L. (2009). Consumer attitudes towards enhanced flavonoid content in fruit. Food Res. Int. 42, 122-129. doi: 10.1016/j.foodres.2008.09.002
178. Laus, M. N., Benedetto, N. A., Caporizzi, R., Tozzi, D., Soccio, M., Giuzio, L., et al. (2015). Evaluation of phenolic antioxidant activity in grains of modern and old durum wheat genotypes by the Novel QUENCHERABTS approach. Plant Foods Hum. Nutr. 70, 207-214. doi: 10.1007/s11130-015-0483-8
179. Lee, J. H. (2010). Identification and quantification of anthocyanins from the grains of black rice (Oryza sativa L.) varieties. Food Sci. Biotechnol. 19, 391-397. doi: 10.1007/s10068-010-0055-5
180. Li, Q., He, F., Zhu, B., Liu, B., Sun, R., Duan, C., et al. (2014). Comparison of distinct transcriptional expression patterns of flavonoid biosynthesis in Cabernet Sauvignon grapes from east and west China. Plant Physiol. Bioch. 84, 45-56. doi: 10.1016/j.plaphy.2014.08.026
181. Li, Y., Ma, D., Sun, D., Wang, C., Zhang, J., Xie, Y., et al. (2015). Total phenolics, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. The Crop J. 3, 328-334. doi: 10.1016/j.cj.2015.04.004
182. Li, L., Shewry, P. R., and Ward, J. L. (2008). Phenolic acids in wheat varieties in the HEALTHGRAIN diversity screen. J. Agric. Food Chem. 56, 9732-9739. doi: 10.1021/jf801069s
183. Lee, S. J., Yan, W., Ahn, J. K., and Chung, I. M. (2003). Effects of year, site, genotype and their interactions on various soybean isoflavones. Field Crops Res. 81, 181-192. doi: 10.1016/S0378-4290(02)00220-4
184. Lin-Wang, K., Bolitho, K., Grafton, K., Kortstee, A., Karunairetnam, A., McGhie, T. K., et al. (2010). An R2R3 MYB transcription factor associated with regulation of the anthocyanin biosynthetic pathway in Rosaceae. BMC Plant Biol. 10:50. doi: 10.1186/1471-2229-10-50
185. Liu, Z., Liu, Y., Pu, Z., Wang, J., Zheng, Y., Li, Y., et al. (2013). Regulation, evolution, and functionality of flavonoids in cereal crops. Biotechnol. Letts. 35, 1765-1780. doi: 10.1007/s10529-013-1277-4
186. Lopez-Martinez, L., Oliart-Ros, R. M., Valerio-Alfaro, G., Lee, C.-H., Parkin, K. L., and Garcia, H. S. (2009). Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize. LWT Food Sci. Technol. 42, 1187-1192. doi: 10.1016/j.lwt.2008.10.010
187. Lozovaya, V. V., Lygin, A. V., Ulanov, A. V., Nelson, R. L., Daide, J., and Widholm, J. M. (2005). Effect of temperature and soil moisture status during seed development on soybean seed isoflavone concentration and composition. Crop Sci. 45, 1934-1940. doi: 10.2135/cropsci2004.0567
188. Lu, X., and Rasco, B. A. (2012). Determination of antioxidant content and antioxidant activity in foods using infrared spectroscopy and chemometrics: a review. Crit. Rev. Food Sci. Nutr. 52, 853-875. doi: 10.1080/10408398.2010.511322
189. Ludwig, S. R., Habera, L. F., Dellaporta, S. L., and Wessler, S. R. (1989). Lc, a member of the maize R gene family responsible for tissue-specific anthocyanin production, encodes a protein similar to transcription activators and contain the myc-homology region. Proc. Natl. Acad. Sci. U.S.A. 86, 7092-7096. doi: 10.1073/pnas.86.18.7092
190. Lukow, O., Suchy, J., Adams, K., Brown, D., Depauw, R., Fox, S., et al. (2012). Effect of solar radiation, plant maturity and post-harvest treatment on the color and phenolic and carotenoid contents in seed of red and white Canadian wheat. J. Plant Cell Sci. 3, 1-13.
191. Luthria, D. L., and Pastor-Corrales, M. A. (2006). Phenolic acid content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. J. Food Comp. Anal. 19, 205-211. doi: 10.1016/j.jfca.2005.09.003
192. Maeda, H., Yamaguchi, T., Omoteno, M., Takarada, T., Fujita, K., Murata, K., et al. (2014). Genetic dissection of black grain rice by the development of a near isogenic line. Breed. Sci. 64, 134-141. doi: 10.1270/jsbbs.64.134
193. Mahajan, S., Das, A., and Sardana, H. K. (2015). Image acquisition techniques for assessment of legume quality. Trends Food Sci. Tech. 42, 116-133. doi: 10.1016/j.tifs.2015.01.001
194. Mahan, A. L., Murray, S. C., Rooney, L. W., and Crosby, K. M. (2013). Combining ability for total phenols and secondary traits in a diverse set of colored (red, blue, and purple) maize. Crop Sci. 53, 1248-1255. doi: 10.2135/cropsci2012.06.0385
195. Mapope, N., and Dakora, F. D. (2013). “Role of flavonoid and isoflavonoid molecules in symbiotic functioning and host-plant defense in the leguminosae,” in The Chemistry for Sustainable Development in Africa, eds A. Gurib-Fakim and J. N. Eloff (Berlin; Heidelberg: Springer), 33-48.
196. Mahmoudi, T., Oveisi, M. R., Jannat, B., Behzad, M., Hajimahmoodi, M., and Sadeghi, N. (2015). Antioxidant activity of Iranian barley grain cultivars and their malts. Afr. J. Food Sci. 9, 534-539. doi: 10.5897/AJFS2014.1210
197. Martinek, P., Jirsa, O., Veculová, K., Chrpova, J., Watanabe, N., Burešová, V., et al. (2014). Use of wheat gene resources with different grain colour in breeding. 64 Tagung der Vereinigung der Pflanzenzüchter und Saatgutkaufleute Österreichs 2013, 75-78.
198. Martini, D., Taddei, F., Ciccoritti, R., Pasquini, M., Nicoletti, I., Corradini, D., et al. (2015). Variation of total antioxidant activity and of phenolic acid, total phenolics and yellow coloured pigments in durum wheat (Triticum turgidum L. var. durum) as a function of genotype, crop year and growing area. J. Cereal Sci. 65, 175-185. doi: 10.1016/j.jcs.2015.06.012
199. Matsui, K., Umemura, Y., and Ohme-Takagi, M. (2008). AtMYBL2, a protein with a single MYB domain, acts as a negative regulator of anthocyanin biosynthesis in Arabidopsis. Plant J. 55, 954-967. doi: 10.1111/j.1365-313X.2008.03565.x
200. Matus, J. T., Poupin, M. J., Canon, P., Bordeu, E., Alcalde, J. A., and Arce-Johnson, P. (2010). Isolation of WDR and bHLH genes related to flavonoid synthesis in grapevine (Vitis vinifera L.). Plant Mol. Biol. 72, 607-620. doi: 10.1007/s11103-010-9597-4
201. Mazur, W. M., Duke, J. A., Wähälä, K., Rasku, S., and Adlecreutz, H. (1998). Isoflavonoids and lignans in legumes: nutritional and health aspects in humans. J. Nutr. Biochem. 9, 193-200. doi: 10.1016/S0955-2863(97)00184-8
202. McKeehen, J. D., Busch, R. H., and Fulcher, R. G. (1999). Evaluation of wheat (Triticum aestivum L.) phenolic acids during grain development and their contribution to Fusarium resistance. J. Agric. Food Chem. 47, 1476-1482. doi: 10.1021/jf980896f
203. Meksem, K., Njiti, V. N., Banz, W. J., Iqbal, M. J., Kassem, M. M., Hyten, D. L., et al. (2001). Genomic regions that underlie soybean seed isoflavone content. J. Biomed. Biotechnol. 1, 38-44. doi: 10.1155/S1110724301000110
204. Mendoza-Díaz, S., del Carmen Ortiz-Valerio, M., Castaño-Tostado, E., de Dios Figueroa-Cárdennas, J., Reynoso-Camacho, R., Ramos-Gómez, M., et al. (2012). Antioxidant capacity and antimutagenic activity of anthocyanin and carotenoid extracts from nixtamalized pigmented Creole maize races (Zea mays L.). Plant Foods Hum. Nutr. 67, 442-449. doi: 10.1007/s11130-012-0326-9
205. Meng, F. L., Han, Y. P., Teng, W. L., Li, Y. G., and Li, W. B. (2011). QTL underlying resistance to soybean aphid (Aphis glycines Matsumura) through isoflavone-mediated antibiosis in soybean cultivar Zhongdou 27. Theor. Appl. Genet. 123, 1459-1465. doi: 10.1007/s00122-011-1680-y
206. Mink, P. J., Scraffold, C. G., Barraj, L. M., Harnack, L., Hong, C. P., Nettleton, J. A., et al. (2007). Flavonoid intake and cardiovascular disease mortality: a prospective study in postmenopausal women. Am. J. Clin. Nutr. 85, 895-909
207. Mishra, J., Singh, R. D., Jadoon, V. S., Gusain, M. P., and Aradhana, (2012). HPTLC profile of quercetin content of common bean (Uttarakhand) landraces growing in Uttarakhand. Am. J. Food Technol. 7, 96-100. doi: 10.3923/ajft.2012.96.100
208. Mladenka, P., Macakova, K., Filipsky, T., Zatloukalova, L., Jahodar, L., Bovicelli, P., et al. (2011). In vitro analysis of iron chelating activity of flavonoids. J. Inorg. Biochem. 105, 693-701. doi: 10.1016/j.jinorgbio.2011.02.003
209. Mojica, L., Meyer, A., Berhow, M. A., and Gonzalez de Mejía, E. (2015). Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of α - amylase and α -glucosidase while diverse phenolic composition and concentration. Food Res. Int. 69, 38-48. doi: 10.1016/j.foodres.2014.12.007
210. Montilla, E. C., Hillebrand, S., Antezana, A., and Winterhalter, P. (2011). Soluble and bound phenolic compounds in different Bolivian purple corn (Zea mays L.) cultivars. J. Agric. Food Chem. 59, 7068-7074. doi: 10.1021/jf201061x
211. Morris, G. P., Rhodes, D. H., Brenton, Z., Ramu, P., Thayil, S. D., Hash, C. T., et al. (2013). Dissecting genome-wide association signals for loss-of-function phenotypes in sorghum flavonoid pigmentation. traits. G3 3, 2085-2094. doi: 10.1534/g3.113.008417
212. Mpofu, A., Sapirstein, H. D., and Beta, T. (2006). Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat. J. Agric. Food Chem. 54, 1265-1270. doi: 10.1021/jf052683d
213. Murphy, S. E., Lee, E. A., Woodrow, L., Seguin, P., Kumar, J., Rajcan, I., et al. (2009a). Genotype × Environment interaction for isoflavone content in soybean. Crop Sci. 49, 1313-1321. doi: 10.2135/cropsci2008.09.0533
214. Murphy, S. E., Lee, E. A., Woodrow, L., Seguin, P., Kumar, J., Rajcan, I., et al. (2009b). Association of seed and agronomic traits with isoflavone levels in soybean. Canadian J. Plant Sci. 89, 477-484. doi: 10.4141/CJPS08148
215. Narwal, S., Thakur, V., Sheoran, S., Dahiya, S., Jaswal, S., and Gupta, R. K. (2014). Antioxidant activity and phenolic content of the Indian wheat varieties. J. Plant Biochem. Biotechnol. 23, 11-17. doi: 10.1007/s13562-012-0179-1
216. Ndakidemi, P. A., and Dakora, F. D. (2003). Legume seed flavonoids and nitrogenous metabolites as signals and protectants in early seedling development. Funct. Plant Biol. 30, 729-745. doi: 10.1071/FP03042
217. Ng, M., Fleming, T., Robinson, M., Thomson, B., Graetz, N., Margono, C., et al. (2014). Global, regional, and national prevalence of overweight and obesity in children and adults during 1980-2013: a systematic analysis for the global burden of disease study. Lancet 384, 766-781. doi: 10.1016/S0140-6736(14)60460-8
218. Nicholson, R. L., and Hammerschmidt, R. (1992). Phenolic compounds and their role in disease resistance. Ann. Rev. Phytopathol. 30, 369-389. doi: 10.1146/annurev.py.30.090192.002101
219. Nikolova, M., Dimitrova, M., Tasheva, K., Todorova, R., Dimitrova, M., Ravishankar, G., et al. (2014). Comparison of antiradical activity and total phenolic content in seeds of five soybean cultivars by applying different extraction solvents. Genet. Plant Physiol. 4, 110-116.
220. Nocella, G., and Kennedy, O. (2012). Food health claims: what consumers understand. Food Policy 37, 571-580. doi: 10.1016/j.foodpol.2012.06.001
221. Noubissié, J. B. T., Youmbi, E., Njintang, N. Y., Abatchoua, M. A., Nguimboou, R. M., and Bell, J. M. (2012). Inheritance of phenolic contents and antioxidant capacity of dehulled seeds in cowpea (Vigna unguiculata L. Walp.). Int. J. Agr. Agric. Res. 2, 7-18.
222. Nyström, L., Lampi, A.-M., Andersson, A. A. M., Kamal-Eldin, A., Gebruers, K., Courtin, C. M., et al. (2008). Phytochemicals and dietary fiber components in rye varieties in the health grain diversity screens. J. Agric. Food Chem. 56, 9758-9766. doi: 10.1021/jf801065r
223. Oikawa, T., Maeda, H., Oguchi, T., Yamaguchi, T., Tanabe, N., Ebana, K., et al. (2015). The birth of a black rice gene and its local spread by introgression. Plant Cell 27, 2401-2014. doi: 10.1105/tpc.15.00310
224. Ojwang, L. O., Dykes, L., and Awika, J. M. (2012). Ultra-performance of liquid chromatography tandem quadrupole mass spectrometry profiling of anthocyanins and flavonols in cowpea (Vigna unguiculata) of varying genotypes. J. Agric. Food Chem. 60, 3735-3744. doi: 10.1021/jf2052948
225. Oomah, B. D., Corbè, A., and Balasubramanian, P. (2010). Antioxidant and antiinflammatory activities of bean (Phaseolus vulgaris L.) hulls. J. Agric. Food Chem. 58, 8225-8230. doi: 10.1021/jf1011193
226. Osborne, B. G. (2006). Applications of near infrared spectroscopy in quality screening of early-generation materials in cereal breeding programmes. J. Near Infrared Spec. 14, 93-101. doi: 10.1255/jnirs.595
227. Ovando-Martínez, M., Guzmán-Maldonado, S. H., Simsek, S., Bello-Pérez, L. A., and Osorio-Díaz, P. (2014). Effect of water regimes on dietary fiber, polyphenols and antioxidant capacity of black and pinto beans. Agric. Sci. 5, 342-352 doi: 10.4236/as.2014.54036
228. Pandey, A., Misra, P., Bhambhani, S., Bhatia, C., and Trivedi, P. K. (2014). Expression of Arabidopsis MYB transcription factor, AtMYB111, in tobacco requires light to modulate flavonol content. Sci. Rep. 4:5018. doi: 10.1038/srep05018
229. Park, S.-Y., Hua, S.-H., Lim, S.-H., Jung, J. Y., Lee, S. M., Yeo, Y., et al. (2012). Determination of phenolic acids in Korean rice (Oryza sativa L.) cultivars using Gas Chromatography-Time-of-Flight Mass. Food Sci. Biotechnol. 21, 1141-1148. doi: 10.1007/s10068-012-0149-3
230. Pattanaik, S., Kong, Q., Zaitlin, D., Werkman, J. R., Xie, C. H., Patra, B., et al. (2010). Isolation and functional characterization of a floral tissue-specific R2R3 MYB regulator from tobacco. Planta 231, 1061-1076. doi: 10.1007/s00425-010-1108-y
231. Peiffer, D. S., Wang, L., Zimmerman, N. P., Carmella, S. G., Kuo, C., Chen, J., et al. (2016). Dietary consumption of black raspberries or their anthocyanin constituents alters innate immune cell trafficking in esophageal cancer. Cancer Immunol. Res. 4, 72-82. doi: 10.1158/2326-6066.CIR-15-0091
232. Pereira, D. M., Valentão, P., Pereira, J. A., and Andrade, P. B. (2009). Phenolics: from chemistry to biology. Molecules 14, 2202-2211. doi: 10.3390/molecules14062202
233. Perron, N. R., and Brumaghim, J. L. (2009). A review of the antioxidant mechanisms of polyphenol compounds related to iron binding. Cell Biochem. Biophys. 53, 75-100. doi: 10.1007/s12013-009-9043-x
234. Phommalath, S., Teraishi, M., Yoshikawa, T., Saito, H., Tsukiyama, T., Nakazaki, T., et al. (2014). Wide genetic variation in phenolic compound content of seed coats among black soybean cultivars. Breed. Sci. 64, 409-415. doi: 10.1270/jsbbs.64.409
235. Pietta, P. G. (2000). Flavonoids as antioxidants. J. Nat. Prod. 63, 1035-1042. doi: 10.1021/np9904509
236. Pissard, A., Pierna, J. A. F., Baeten, V., Sinnaeve, G., Lognay, G., Mouteau, A., et al. (2013). Non-destructive measurement of vitamin C, total polyphenol and sugar content in apples using near-infrared spectroscopy. J. Sci. Food Agric. 93, 238-244. doi: 10.1002/jsfa.5779
237. Porter, L. J., Hrstich, L. N., and Chan, B. G. (1986). The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochemistry 25, 223-230. doi: 10.1016/S0031-9422(00)94533-3
238. Price, M. L., Van Scoyoc, S., and Butler, L. G. (1978). A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain. J. Agric. Food Chem. 26, 1214-1218. doi: 10.1021/jf60219a031
239. Primomo, V. S., Poysa, V., Ablett, G. R., Jackson, C. J., Gijzen, M., and Rajcan, I. (2005). Mapping QTL for individual and total isoflavone content in soybean seeds. Crop Sci. 45, 2454-2462. doi: 10.2135/cropsci2004.0672
240. Qi, X., Shuai, Q., Chen, H., Fan, L., Zeng, Q., and He, N. (2014). Cloning and expression analysis of anthocyanin biosynthetic genes in mulberry plants. Mol. Genet. Genom. 289, 783-793. doi: 10.1007/s00438-014-0851-3
241. Qiu, Y., Liu, Q., and Beta, T. (2009). Antioxidant activity of commercial wild rice and identification of flavonoid compounds in active fractions. J. Agric. Food Chem. 57, 7543-7551. doi: 10.1021/jf901074b
242. Qualset, C. O., Soliman, K. M., Jan, C. C., Dvorak, J., Mcguire, P. E., and Vogt, H. E. (2005). Registration of UC 66049 Triticum aestivum blue aleurone genetic stock. Crop Sci. 45, 432. doi: 10.2135/cropsci2005.0432
243. Ragaee, S., Guzar, I., Abdel-Aal, E.-S. M., and Seetharaman, K. (2012). Bioactive components and antioxidant capacity of Ontario hard and soft wheat varieties. Can. J. Plant Sci. 92, 9-30. doi: 10.4141/cjps2011-100
244. Rahman, M. M., Lee, K. E., Lee, E. S., Matin, M. N., Lee, D. S., Yun, J. S., et al. (2013). The genetic constitution of complementary genes Pp and Pb determine the purple color variation in pericarps with cyanidin-3-O-glucoside depositions in black rice. J. Plant Biol. 56, 24-31. doi: 10.1007/s12374-012-0043-9
245. Ramírez-Jiménez, A. K., Reynoso-Camacho, R., Tejero, M. E., León-Galván, F., and Loarca-Piña, G. (2015). Potential role of bioactive compounds of Phaseolus vulgaris L. on lipid-lowering mechanisms. Food Res. Int. 76, 92-104. doi: 10.1016/j.foodres.2015.01.002
246. Rascio, A., Picchi, V., Naldi, J. P., Colecchia, S., De Santis, G., Gallo, A., et al. (2015). Effects of temperature increase, through spring sowing, on antioxidant power and health-beneficial substances of old and new wheat. J. Cereal Sci. 61, 11-118. doi: 10.1016/j.jcs.2014.09.010
247. Razzaghi-As, N., Garrido, J., Khazraei, H., Borges, F., and Firuzi, F. (2013). Antioxidant properties of hydroxycinnamic acids: a review of structure-activity relationships. Curr. Med. Chem. 20, 123-135.
248. Rhodes, D. H., Hoffmann, L. Jr., Rooney, W. L., Ramu, P., Morris, G. P., and Kresovich, S. (2014). Genome-wide association study of grain polyphenol concentrations in global sorghum [Sorghum bicolor (L.) Moench] germplasm. J. Agric. Food Chem. 62, 10916-10927. doi: 10.1021/jf503651t
249. Roberfroid, M. B. (2002). Global view on functional foods: European perspectives. Br. J. Nutr. 88, S133-S138. doi: 10.1079/bjn2002677
250. Romani, A., Vignolini, P., Galardi, C., Mulinacci, N., Benedettelli, S., and Heimler, D. (2004). Germplasm characterization of Zolfino landraces (Phaseolus vulgaris L.) by flavonoid content. J. Agric. Food Chem. 52, 3838-3842. doi: 10.1021/jf0307402
251. Rooney, W. L., Portillo, O., and Hayes, C. (2013a). Registration of ATx3363 and BTx3363 black sorghum germplasm. J. Plant Reg. 7, 342-346. doi: 10.3198/jpr2013.01.0006crg
252. Rooney, W. L., Rooney, L. W., Awika, J., and Dykes, L. (2013b). Registration of Tx3362 sorghum germplasm. J. Plant Reg. 7, 104-107. doi: 10.3198/jpr2012.04.0262crg
253. Rosales-Serna, R., Gutiérrez-Uribe, J. A., Reyes-Barraza, E., Mayek-Pérez, N., and Saldivar-Serna, S. R. O. (2015). Genetic relationship among common bean cultivars with enhanced accumulation of bioactive compounds. J. Agric. Sci. 7, 106-116. doi: 10.5539/jas.v7n9p106
254. Rubiales, D., Fondevilla, S., Chen, W., Gentzbittel, L., Higgins, T. J. V., Castillejo, M. A., et al. (2015). Achievements and challenges in legume breeding for pest and disease resistance. Crit. Rev. Plant Sci. 34, 195-236. doi: 10.1080/07352689.2014.898445
255. Ryu, S. N., Park, S. Z., and Ho, C.-T. (1998). High performance liquid chromatographic determination of anthocyanin pigments in some varieties of black rice. J. Food Drug Anal. 6, 729-736.
256. Saba, A., Vassallo, M., Shepherd, R., Lampila, P., Arvola, A., Dean, M., et al. (2010). Country-wise differences in perception of health-related messages in cereal-based food products. Food Qual. Pref. 21, 385-393. doi: 10.1016/j.foodqual.2009.09.007
257. Santiago, R., Barros-Rios, J., and Malvar, R. A. (2013). Impact of cell wall composition on maize resistance to pests and diseases. Int. J. Mol. Sci. 14, 6960-6980. doi: 10.3390/ijms14046960
258. Schaffer-Lequart, C., Lehmann, U., Ross, A. B., Roger, O., Eldridge, A. L., Ananta, E., et al. (2015). Whole grain in manufactured foods: current use, challenges and the way forward. Crit. Rev. Food Sci. Nutr. doi: 10.1080/10408398.2013.781012. [Epub ahead of print].
259. Schaich, K. M., Tian, X., and Xie, J. (2015). Hurdles and pitfalls in measuring antioxidant efficacy: a critical evaluation of ABTS, DDPH, and ORAC assays. J. Funct. Foods 14, 111-125. doi: 10.1016/j.jff.2015.01.043
260. Schmutz, J., Cannon, S. B., Schlueter, J., Ma, J., Mitros, T., Nelson, W., et al. (2010). Genome sequence of the palaeopolyploid soybean. Nature 463, 178-183. doi: 10.1038/nature08670
261. Schwinn, K., Venail, J., Shang, Y., Mackay, S., Alm, V., Butelli, E., et al. (2006). A small family of MYB-regulatory genes controls floral pigmentation intensity and patterning in the genus Antirrhinum. Plant Cell 18, 831-851. doi: 10.1105/tpc.105.039255
262. Segev, A., Badani, H., Kapulnik, Y., Shomer, I., Oren-Shamir, M., and Galili, S. (2010). Determination of polyphenols, flavonoids, and antioxidant capacity in colored chickpea (Cicer arietinum L.). J. Food Sci. 75, S115-S119. doi: 10.1111/j.1750-3841.2009.01477.x
263. Shao, Y., Tang, F., Huang, Y., Xu, F., Chen, Y., Tong, C., et al. (2014a). Analysis of Genotype × Environment interactions for polyphenols and antioxidant capacity of rice by association mapping. J. Agric. Food Chem. 62, 5361-5368. doi: 10.1021/jf500951e
264. Shao, Y., Xu, F., Sun, X., Bao, J., and Beta, T. (2014b). Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering. Food Chem. 143, 90-96. doi: 10.1016/j.foodchem.2013.07.042
265. Sharma, M., Chai, C., Morohashi, K., Grotewold, E., Snook, M. E., and Chopra, S. (2012). Expression of flavonoid 3’-hydroxylase is controlled by P1, the regulator of 3-deoxyflavonoid biosynthesis in maize. BMC Plant Biol. 12:196. doi: 10.1186/1471-2229-12-196
266. Sharma, M., Cortes-Cruz, M., Ahern, K. R., McMullen, M., Brutnell, T. P., and Chopra, S. (2011). Identification of the Pr1 gene product completes the anthocyanin biosynthesis pathway of maize. Genetics 188, 69-79. doi: 10.1534/genetics.110.126136
267. Sharma, N., Kaur, R., Mangat, G. S., and Singh, K. (2014). Red pericarp introgression lines derived from interspecific crosses of rice: physiochemical characteristics, antioxidative properties and phenolic content. J. Sci. Food Agric. 94, 2912-2920. doi: 10.1002/jsfa.6632
268. Sharma, S., and Thakur, D. R. (2014). Biochemical basis for bruchid resistance in cowpea, chickpea and soybean genotypes. Am. J. Food Technol. 9, 318-324. doi: 10.3923/ajft.2014.318.324
269. Shen, Y., Jin, L., Xiao, P., Lu, Y., and Bao, J. (2009). Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J. Cereal Sci. 49, 106-111. doi: 10.1016/j.jcs.2008.07.010
270. Shen, Y., Shen, J., Dawadondup Zhuang, L., Wang, Y., Pu, J., et al. (2013). Physical localization of a novel blue-grained gene derived from Thinopyrum bessarabicum. Mol. Breed. 31, 195-204. doi: 10.1007/s11032-012-9783-y
271. Shewry, P. R. (2009). The HEALTHGRAIN programme opens new opportunities for improving wheat for nutrition and health. Nutr. Bull. 34, 225-231. doi: 10.1111/j.1467-3010.2009.01747.x
272. Shewry, P. R., and Hey, S. (2015). Do ancient wheat species differ from modern bread wheat in their contents of bioactive components? J. Cereal Sci. 65, 236-243. doi: 10.1016/j.jcs.2015.07.014
273. Shoeva, O. Y., Gordeeva, E. L., and Khlestkina, E. K. (2014). The regulation of anthocyanin synthesis in the wheat pericarp. Molecules 19, 20266-20279. doi: 10.3390/molecules191220266
274. Siebenhandl-Ehn, S., Grausgruber, H., Pellegrini, N., Del Rio, D., Fogliano, V., Pernice, R., et al. (2007). Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley. J. Agric. Food Chem. 55, 8541-8547. doi: 10.1021/jf072021j
275. Siebenhandl-Ehn, S., Kinner, M., Leopold, L. F., Poppernitsch, M. B., Prückler, M., Wurbs, P., et al. (2011). Hulless Barley-A Rediscovered source for Functional Foods Phytochemical Profile and Soluble Dietary Fiber Content in Naked Barley Varieties and their Antioxidant Properties. Available online at: http://cdn.intechopen.com/pdfs-wm/25502.pdf
276. Singleton, V. L., Orthofer, R., and Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method Enzymol. 299, 152-178. doi: 10.1016/S0076-6879(99)99017-1
277. Siro, I., Kapolna, E., Kapolna, B., and Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance: a review. Appetite 51, 456-467. doi: 10.1016/j.appet.2008.05.060
278. Soares, S., Kohl, S., Thalmann, S., Mateus, N., Meyerhof, W., and de Freitas, V. (2013). Different phenolic compounds activate distinct human bitter taste receptors. J. Agric. Food Chem. 61, 1525-1533. doi: 10.1021/jf304198k
279. Sompong, R., Siebenhandl-Ehn, S., Linsberger-Martin, G., and Berghofer, E. (2011). Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China, and Sri Lanka. Food Chem. 124, 132-140. doi: 10.1016/j.foodchem.2010.05.115
280. Spelt, C., Quattrocchio, F., Mol, J. N., and Koes, R. (2000). Anthocyanin1 of petunia encodes a basic helix-loop-helix protein that directly activates transcription of structural anthocyanin genes. Plant Cell 12, 1619-1632. doi: 10.1105/tpc.12.9.1619
281. Sriseadka, T., Wongpornchai, S., and Rayanakorn, M. (2012). Quantification of flavonoids in black rice by liquid chromatography-negative electrospray ionization tandem mass spectrometry. J. Agric. Food Chem. 60, 11723-11732. doi: 10.1021/jf303204s
282. Stracke, R., Ishihara, H., Huep, G., Barsch, A., Mehrtens, F., Niehaus, K., et al. (2007). Differential regulation of closely related R2R3-MYB transcription factors controls flavonol accumulation in different parts of the Arabidopsis thaliana seedling. Plant J. 50, 660-677. doi: 10.1111/j.1365-313X.2007.03078.x
283. Stumpf, B., Yan, F., and Honermeier, B. (2015). Nitrogen fertilization and maturity influence the phenolic concentration of wheat grain (Triticum aestivum). J. Plant Nutr. Soil Sci. 178, 118-125. doi: 10.1002/jpln.201400139
284. Subramanian, S., Stacey, G., and Yu, O. (2007). Distinct, crucial roles of flavonoids during legume nodulation. Trends Plant Sci. 12, 82-85. doi: 10.1016/j.tplants.2007.06.006
285. Svensson, L., Sekwati-Monang, B., Lutz, D. L., Schieber, A., and Gänzle, M. G. (2010). Phenolic acids and flavonoids in nonfermented and fermented red sorghum (Sorghum bicolor (L.) Moench). J. Agric. Food Chem. 58, 9214-9220. doi: 10.1021/jf101504v
286. Sweeney, M. T., Thomsoon, M. J., Pfeil, B. E., and McCouch, S. (2006). Caught redhanded: Rc encodes a basic helix-loop-helix protein conditioning red pericarp in rice. Plant Cell 18, 283-294. doi: 10.1105/tpc.105.038430
287. Tako, E., and Glahn, R. P. (2010). White beans provide more bioavailable iron than red beans: studies in poultry (Gallus gallus) and an in vitro digestion/Caco-2 model. Int. J. Vitam. Nutr. Res. 80, 416-429. doi: 10.1024/0300-9831/a000028
288. Tako, E., Reed, S. M., Budiman, J., Hart, J. J., and Glahn, R. P. (2015). Higher iron pearl millet (Pennisetum glaucum L.) provides more absorbable iron that is limited by increased polyphenolic content. Nutr. J. 14, 1-11. doi: 10.1186/1475-2891-14-11
289. Taleon, V., Dykes, L., Rooney, W. L., and Rooney, L. W. (2012). Effect of genotype and environment on flavonoid concentration and profile of black sorghum grains. J. Cereal Chem. 56, 470-475. doi: 10.1016/j.jcs.2012.05.001
290. Taleon, V., Dykes, L., Rooney, W. L., and Rooney, L. W. (2014). Environmental effect on flavonoid concentrations and profiles of red and lemonyellow sorghum grains. J. Food Compos. Anal. 34, 178-185. doi: 10.1016/j.jfca.2014.03.003
291. Tereshchenko, O. Y., Gordeeva, E. I., Arbuzova, V. S., Börner, A., and Khlestkina, E. K. (2012). The D genome carries a gene determining purple grain colour in wheat. Cereal Res. Commun. 40, 334-341. doi: 10.1556/CRC.40.2012.3.2
292. Teucher, B., Olivares, M., and Cori, H. (2004). Enhancers of iron absorption: ascorbic acid and other organic acids. Int. J. Vit. Nutr. Res. 74, 403-419. doi: 10.1024/0300-9831.74.6.403
293. Tian, X., and Schaich, K. M. (2013). Effects of molecular structure on kinetics and dynamics of the trolox equivalent antioxidant capacity assay with ABTS. J. Agric. Food Chem. 61, 5511-5519. doi: 10.1021/jf4010725
294. Toledo-Ortiz, G., Huq, E., and Quail, P. H. (2003). The Arabidopsis basic/ helix-loop-helix transcription factor family. Plant Cell 15, 1749-1770. doi: 10.1105/tpc.013839
295. Torre, L. A., Bray, F., Siegel, R. L., Ferlay, J., Lortet-Tieulent, J., and Jemal, A. (2015). Global cancer statistics. CA-Cancer J. Clin. 65, 87-108. doi: 10.3322/caac.21262
296. Treutte, D. (2006). Significance of flavonoids in plant resistance: a review. Environ. Chem. Letts. 4, 147-157. doi: 10.1007/s10311-006-0068-8
297. Upadhyaya, H. D., and Ortiz, R. (2001). A mini core subset for capturing diversity and promoting utilization of chickpea genetic resources in crop improvement. Theor. Appl. Genet. 102, 1292-1298. doi: 10.1007/s00122-001-0556-y
298. Urias-Lugo, D. A., Heredia, J. B., Serna-Saldivar, S. O., Muy-Rangel, M. D., and Valdez-Torres, J. B. (2015). Total phenolics, total anthocyanins and antioxidant capacity of native and elite blue maize hybrids (Zea mays l.). CyTA J. Food 13, 336-339. doi: 10.1080/19476337.2014.980324
299. Urias-Peraldí, M., Gutiérrez-Uribe, J. A., Perciado-Ortiz, R. E., Cruz-Morales, A. S., Serna-Saldívar, S. O., and García-Lara, S. (2013). Nutraceutical profiles improved blue maize (Zea mays L.) hybrids for subtropical regions. Field Crops Res. 141, 69-76. doi: 10.1016/j.fcr.2012.11.008
300. Van der Kamp, J. W. (2012). Paving the way for innovation in enhancing the intake of whole grain. Trends Food Sci. Technol. 25, 101-107. doi: 10.1016/j.tifs.2011.12.005
301. Verma, B., Hucl, P., and Chibbar, R. N. (2008). Phenolic content and antioxidant properties of grain in 51 wheat cultivars. Cereal Chem. 85, 544-549. doi: 10.1094/CCHEM-85-4-0544
302. Wagner, K.-H., and Brath, H. (2012). A global view on the development of non communicable diseases. Prev. Med. 54, S38-S48. doi: 10.1016/j.ypmed.2011.11.012
303. Wang, Y., and Frei, M. (2011). Stressed food - The impact of abiotic environmental stresses on crop quality. Agric. Ecosyst. Environ. 141, 271-286. doi: 10.1016/j.agee.2011.03.017
304. Wang, M. L., Gillaspie, A. G., Morris, J. B., Davis, J., and Pederson, G. A. (2008). Flavonoid content in different legume germplasm seeds quantified by HPLC. Plant Genet. Resour. 6, 62-69. doi: 10.1017/S1479262108923807
305. Wang, Y., Han, Y., Teng, W., Zhao, X., Li, Y., Wu, L., et al. (2014). Expression quantitative trait loci infer the regulation of isoflavone accumulation in soybean (Glycine max L. Merr.) seed. BMC Genom. 15:680. doi: 10.1186/1471-2164-15-680
306. Wang, Y., Han, Y., Zhao, X., Li, Y., Teng, W., Li, D., et al. (2015). Mapping isoflavone QTL with main, epistatic and QTL × environment effects in recombinant inbred lines of soybean. PLoS ONE 10:e0118447. doi: 10.1371/journal.pone.0118447
307. Wang, M. L., and Morris, J. B. (2007). Flavonoid content in seeds of guar germplasm using HPLC. Plant Genet. Resour. 5, 96-99. doi: 10.1017/S1479262107672335
308. Wang, C., Sherrard, M., Pagadala, S., Wixon, R., and Scott, R. A. (2000). Isoflavone content among maturity group 0 to II soybeans. J. Am. Oil Chem. Soc. 77, 483-487. doi: 10.1007/s11746-000-0077-6
309. Wang, C., and Shu, Q. (2007). Fine mapping and candidate gene analysis of purple pericarp gene Pb in rice (Oryza sativa L.). Chin. Sci. Bull. 52, 3097-3104. doi: 10.1007/s11434-007-0472-x
310. Waniska, R. D., and Rooney, L. W. (2000). “Structure and chemistry of the sorghum caryopsis,” in The Sorghum: Origin, History, Technology, and Production, eds C. W. Smith, and R. A. Frederiksen (New York, NY: John Wiley and Sons, Inc,), 649-687.
311. Ward, J. L., Poutanen, K., Gebruers, K., Piironsen, V., Lampi, A.-M., Nystrőm, L., et al. (2008). The HEALTHGRAIN cereal diversity screen: concept, results, and prospects. J. Agric. Food Chem. 56, 9699-9709. doi: 10.1021/jf8009574
312. Warner, E. F., Zhang, Q., Raheem, K. S., O’Hagan, D., O’Connell, M. A., and Kay, C. D. (2016). Common phenolic metabolites of flavonoids, but not their un-metabolized precursors, reduce the secretion of vascular cellular adhesion molecules by human endothelial cells. J. Nutr. 146, 465-473. doi: 10.3945/jn.115.217943
313. Watterson, J. J., and Butler, L. G. (1983). Occurrence of an unusual leucoanthocyanidin and absence of proanthocyanidins in sorghum leaves. J. Agric. Food Chem. 31, 41-45. doi: 10.1021/jf00115a011
314. Wei, H., Zhu, J.-H., Shang, Y., Jia, Q.-J., Wang, J.-M., and Yang, J.-M. (2013). Research advanced in colored barley. J. Plant Genet. Resour. 14, 1020-1024
315. Weseler, A. R., Ruijters, E. J., Drittij-Reijnders, M. J., Reesink, K. D., Haenen, G. R., and Bast, A. (2011). Pleiotropic benefit of monomeric and oligomeric flavanols on vascular health - a randomized controlled clinical study. PLoS ONE 6:e28460. doi: 10.1371/journal.pone.0028460
316. Whitacre, E., Oliver, J., van den Broek, R., van Engelen, P., Kremers, B., van der Horst, B., et al. (2003). Predictive analysis of cocoa procyanidins using near-infrared spectroscopy techniques. J. Food Sci. 68, 2618-2622. doi: 10.1111/j.1365-2621.2003.tb05779.x
317. Wickert, E., Schiocchet, M. A., Noldin, J. A., Raimondi, J. A., de Andrade, A., Scheuermann, K. K., et al. (2014). Exploring variability: New Brazilian varieties SCS119 Rubi and SCS120 Onix for the specialty rices market. Open J. Genet. 4, 157-165. doi: 10.4236/ojgen.2014.42016
318. Wilson, R. F. (ed.). (2012). Designing Soybeans for 21st Century Markets. Urbana, IL: AOCS Press.
319. Wu, J. G., and Shi, C. H. (2004). Prediction of grain weight, brown rice weight and amylose content in single rice grains using near-infrared reflectance spectroscopy. Field Crop Res. 87, 13-21. doi: 10.1016/j.fcr.2003.09.005
320. Wu, J. G., and Shi, C. H. (2007). Calibration model optimization for rice cooking characteristics by near infrared reflectance spectroscopy (NIRS). Food Chem. 103, 1054-1061. doi: 10.1016/j.foodchem.2006.07.063
321. Wu, J. G., Shi, C. H., and Zhang, X. M. (2002). Estimating the amino acid composition in the milled rice powder by near-infrared reflectance spectroscopy. Field Crop Res. 75, 1-7. doi: 10.1016/S0378-4290(02)00006-0
322. Xie, J., and Schaich, K. M. (2014). Re-evaluation of the 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) assay for antioxidant activity. J. Agric. Food Chem. 62, 4251-4260. doi: 10.1021/jf500180u
323. Yang, L., Allred, C. D., and Awika, J. M. (2014). Emerging evidence on the role of estrogenic sorghum flavonoids in colon cancer prevention. Cereal Foods World 59, 244-251. doi: 10.1094/CFW-59-5-0244
324. Yang, R.-Y., Lin, S., and Kuo, G. (2008). Content and distribution of flavonoids among 91 edible plant species. Asia Pac. J. Clin. Nutr. 17, 275-279.
325. Yang, K., Moon, J. K., Jeong, N., Chun, H. K., Kang, S. T., Back, K., et al. (2011). Novel major quantitative trait loci regulating the content of isoflavone in soybean seeds. Genes Genom. 33, 685-692. doi: 10.1007/s13258-011-0043-z
326. Yoshimura, Y., Zaima, N., Moriyama, T., and Kawamura, Y. (2012). Different localization patterns of anthocyanin species in the pericarp of black rice revealed by imaging mass spectrometry. PLoS ONE 7:e31285. doi: 10.1371/journal.pone.0031285
327. Zeng, G., Li, D., Han, Y., Teng, W., Wang, J., Qiu, L., et al. (2009). Identification of QTL underlying isoflavone contents in soybean seeds among multiple environments. Theor. Appl. Genet. 118, 1455-1463. doi: 10.1007/s00122-009-0994-5
328. Zeven, A. C. (1991). Wheats with purple and blue grains: a review. Euphytica 56, 243-258. doi: 10.1007/BF00042371
329. Zhang, J., Ge, Y., Han, F., Li, B., Yan, S., Sun, J., et al. (2014). Isoflavone content of soybean cultivars from maturity group 0 to VI grown in northern and southern China. J. Am. Oil Chem. Soc. 91, 1019-1028. doi: 10.1007/s11746-014-2440-3
330. Zhang, H., Shao, Y., Bao, J., and Beta, T. (2015). Phenolic compounds and antioxidant properties of breeding lines between the white and black rice. Food Chem. 172, 630-639. doi: 10.1016/j.foodchem.2014.09.118
331. Zhang, C., Shen, Y., Chen, J., Xiao, P., and Bao, J. (2008). Nondestructive prediction of total phenolics, flavonoid contents, and antioxidant capacity of rice grain using near-infrared spectroscopy. J. Agric. Food Chem. 56, 8268-8272. doi: 10.1021/jf801830z
332. Zhang, Q., Zhang, J., Shen, J., Silva, A., Dennis, D. A., and Barrow, C. J. (2006). A simple 96-well microplate method for estimation of total polyphenol content in seaweeds. J. Appl. Phycol. 18, 445-450. doi: 10.1007/s10811-006-9048-4
333. Zhang, M. W., Zhang, R. F., Zhang, F. X., and Liu, R. H. (2010). Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. J. Agric. Food Chem. 58, 7580-7587. doi: 10.1021/jf1007665
334. Zhang, R. F., Zhang, F. X., Zhang, M. W., Zhen, C. W., Yang, C. Y., Zhang, Y., et al. (2011). Phenolic composition and antioxidant activity in seed coats of 60 Chinese black soybean (Glycine max L. Merr.) varieties. J. Agric. Food Chem. 59, 5935-5944. doi: 10.1021/jf201593n
335. Zheng, Q., Li, B., Li, H., and Li, Z. (2009). Utilization of blue-grained character in wheat breeding derived from Thinopyrum poticum. J. Genet. Genom. 36, 575-580. doi: 10.1016/S1673-8527(08)60149-6
336. Zheng, Q., Li, B., Mu, S., Zhou, H., and Li, Z. (2006). Physical mapping of the blue-grained gene(s) from Thinopyrum ponticum by GISH and FISH in a set of translocation lines with different seed colors in wheat. Genome 49, 1109-1114. doi: 10.1139/g06-073
337. Zhou, Z., Robards, K., Helliwell, S., and Blanchard, C. (2004). The distribution of phenolic acids in rice. Food Chem. 87, 401-406. doi: 10.1016/j.foodchem.2003.12.015
338. Zhu, F., Cai, Y. Z., Bao, J., and Corke, H. (2010). Effect of γ-irradiation on phenolic compounds in rice grain. Food Chem. 120, 74-77. doi: 10.1016/j.foodchem.2009.09.072
339. Zhu, H. F., Fitzsimmons, K., Khandelwal, A., and Kranz, R. G. (2009). CPC, a single-repeat R3MYB, is a negative regulator of anthocyanin biosynthesis in Arabidopsis. Mol. Plant 2, 790-802. doi: 10.1093/mp/ssp030
340. Žilić, S., Serpen, A., Akıllıoğlu, G., Gökmen, V., and Vančetović, J. (2012). Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels. J. Agric. Food Chem. 60, 1224-1231. doi: 10.1021/jf204367z
341. Žofajova, A., Pšenáková, I., Havrlentová, M., and Piliarová, M. (2012). Accumulation of total anthocyanins in wheat grain. Agriculture 58, 50-56