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Cereal Research Communications

, Volume 41, Issue 2, pp 293–303 | Cite as

Analysis of Nutrient Composition of Purple Wheat

  • Z. F. Guo
  • Z. B. ZhangEmail author
  • P. Xu
  • Y. N. Guo
Quality and Utilization
  • 1 Downloads

Abstract

To investigate the nutritional characteristics of purple wheat, 41 kinds of nutrients were measured in seven purple wheat lines using one white wheat variety as control sample. Correlation analysis of nutrient contents was performed. Results show that the amounts of 40 kinds of nutrients in the purple wheat lines are higher than those of the control. For example, the amounts of sodium (Na) and manganese (Mn) in purple wheat are higher than the standards by 311.77–2017.65% and 548.15–733.33%, respectively; the contents of β + γ-vitamin E is higher than the standards by 300%; and zinc (Zn), iron (Fe), magnesium (Mg), and potassium (K) are all higher than the control by 100%. Therefore, the purple wheat has obvious advantages in terms of the nutrient contents. Correlation analysis studies show that protein has significant positive correlations with Glu, Mo, Pro, Fe, Tyr and Ile. Anthocyanin has significant positive correlations with Mo and Glu, and significant negative correlations with free Trp and Ca. Carotenoid has significant positive correlations with His, Lys, Val, Leu, Arg, Gly and I, and significant negative correlations with Ca. This paper is a first report on comprehensive nutrients of several purple wheat lines. Our results suggest that purple wheat is rich in nutrients and there are many significant correlations among different nutrients. The valuable information is very useful in biofortification breeding and functional food development.

Keywords

purple wheat nutrients correlation analysis 

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Copyright information

© Akadémiai Kiadó, Budapest 2013

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • Z. F. Guo
    • 1
    • 2
  • Z. B. Zhang
    • 1
    • 2
    Email author
  • P. Xu
    • 1
    • 2
  • Y. N. Guo
    • 3
  1. 1.Center for Agricultural Resources Research, Institute of Genetics and Developmental BiologyCASShijiazhuangChina
  2. 2.Graduate University of the Chinese Academy of SciencesBeijingChina
  3. 3.Hunan Agricultural UniversityChangshaChina

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