Influence of baking on anthocyanin content in coloured-grain wheat bread
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F20%3AN0000007" target="_blank" >RIV/25328859:_____/20:N0000007 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/60460709:41210/20:81934
Výsledek na webu
<a href="https://www.agriculturejournals.cz/publicFiles/210_2020-PSE.pdf" target="_blank" >https://www.agriculturejournals.cz/publicFiles/210_2020-PSE.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/210/2020-PSE" target="_blank" >10.17221/210/2020-PSE</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Influence of baking on anthocyanin content in coloured-grain wheat bread
Popis výsledku v původním jazyce
The composition and degradation of anthocyanins in blue and purple grain wheat during bread production were investigated using the HPLC-MS/MS method. The most abundant anthocyanins were delphinidin-3-rutinoside (blue grain wheat), cyanidin-3-glucoside, and peonidin-3-glucoside (purple grain wheat). Peonidin-3-glucoside was also the most stable during grain treatment while delphinidin-3-glucoside had the greatest loss. Both blue and purple grain anthocyanins decreased significantly during bread production to 41.81% and 70.10% after baking, respectively, and to 24.21% and 60.00% after short-term storage, respectively. The blue grain wheat anthocyanins were lost mostly during baking, but in the purple grain wheat, the greatest decrease occurred during dough production. Despite the higher degradation, the blue grain wheat still showed higher anthocyanins content.
Název v anglickém jazyce
Influence of baking on anthocyanin content in coloured-grain wheat bread
Popis výsledku anglicky
The composition and degradation of anthocyanins in blue and purple grain wheat during bread production were investigated using the HPLC-MS/MS method. The most abundant anthocyanins were delphinidin-3-rutinoside (blue grain wheat), cyanidin-3-glucoside, and peonidin-3-glucoside (purple grain wheat). Peonidin-3-glucoside was also the most stable during grain treatment while delphinidin-3-glucoside had the greatest loss. Both blue and purple grain anthocyanins decreased significantly during bread production to 41.81% and 70.10% after baking, respectively, and to 24.21% and 60.00% after short-term storage, respectively. The blue grain wheat anthocyanins were lost mostly during baking, but in the purple grain wheat, the greatest decrease occurred during dough production. Despite the higher degradation, the blue grain wheat still showed higher anthocyanins content.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
<a href="/cs/project/QK1910343" target="_blank" >QK1910343: Nové znaky pšenice pro zvýšení adaptačních možností v prostředí globální změny klimatu</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2020
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
PLANT SOIL AND ENVIRONMENT
ISSN
1214-1178
e-ISSN
1805-9368
Svazek periodika
66
Číslo periodika v rámci svazku
8
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
6
Strana od-do
381-386
Kód UT WoS článku
000568708600002
EID výsledku v databázi Scopus
2-s2.0-85090529988