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Cereal Research Communications

, Volume 41, Issue 2, pp 284–292 | Cite as

The Anthocyanin Content of Blue and Purple Coloured Wheat Cultivars and Their Hybrid Generations

  • M. Varga
  • J. Bánhidy
  • L. Cseuz
  • J. MatuzEmail author
Quality and Utilization
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Abstract

The anthocyanin content of spring and winter wheat cultivars and their hybrids with purple and blue coloured grains was evaluated under Hungarian growing conditions. In all 3 years the anthocyanin content of blue grained wheats was significantly higher than that of purple ones. Anthocyanin content was influenced by environmental factors. In the progenies of crosses between Hungarian hard red winter wheat cultivars and blue-grained varieties, the anthocyanin content of the grind was 21–157 mg/kg, while that of the flour was 5.3–17.4 mg/kg. Consequently, most of the anthocyanin content was in the bran. The high anthocyanin content of blue and purple wheat varieties can be applied successfully for elevating the anthocyanin content of bakery products if whole-meal flour or bran is used.

Keywords

blue aleurone phytochemical purple pericarp winter wheat Triticum aestivum 

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© 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

  1. 1.Cereal Research Non-Profit Ltd. CompanySzegedHungary

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