Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873691" target="_blank" >RIV/62157124:16270/15:43873691 - isvavai.cz</a>
Alternative codes found
RIV/62157124:16370/15:43873691
Result on the web
<a href="http://dx.doi.org/10.3109/09637486.2015.1056108" target="_blank" >http://dx.doi.org/10.3109/09637486.2015.1056108</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3109/09637486.2015.1056108" target="_blank" >10.3109/09637486.2015.1056108</a>
Alternative languages
Result language
angličtina
Original language name
Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability
Original language description
The anthocyanin composition of blue (Triticum aestivum L., cv. Skorpion) and purple wheat (Triticum aethiopicum JAKUBZ cv. Abyssinskaja arrasajta cv. Abyssinskaja arrasajta), cultivated in the Czech Republic, and of the prepared whole blue and purple wheat bread was determined. In blue and purple wheat, 19 and 26 anthocyanins, respectively, were tentatively identified by liquid chromatography and mass spectrometry. The total content of anthocyanins determined in blue and purple wheat was 9.26 and 13.23mg.kg(-1), respectively. The breads were baked at 240 and 180 degrees C. Some significant differences in anthocyanins content were observed between breads prepared at different baking temperatures. The content of cyanidin-3-glucoside, delphinidin-3-glucoside and pelargonidin-3-glucoside was determinated in starting material, whole meal flours and baked breads. These kinds of wheat are suitable for baking bread, since intake of anthocyanins may play an important role in the prevention of
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International journal of food sciences and nutrition
ISSN
0963-7486
e-ISSN
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Volume of the periodical
66
Issue of the periodical within the volume
5
Country of publishing house
GB - UNITED KINGDOM
Number of pages
6
Pages from-to
514-519
UT code for WoS article
000360154600005
EID of the result in the Scopus database
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