Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62157124:16370/15:43873691

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International journal of food sciences and nutrition

ISSN

0963-7486

e-ISSN

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Svazek periodika

66

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

514-519

Kód UT WoS článku

000360154600005

EID výsledku v databázi Scopus

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