The major anthocyanin composition of normal purple wheat and heat stressed purple wheat were measured using HPLC, LC-MS/MS and the pH differential method. The lignan secoisolariciresinol diglucoside (SDG) and melatonin content were also measured. Total anthocyanin profile of normal purple wheat (491.3 mg/kg) was significantly (P < 0.05) lower than that of the heat stressed purple wheat (522.7 mg/kg). Thirteen major anthocyanins were isolated and cyanidin 3-glucoside was the predominant anthocyanin in purple wheat. Using the pH differential method, the total anthocyanin content of normal (500.6 mg/kg) and heat stressed (526.0 mg/kg) purple wheat were similar to those observed using HPLC. The SDG content of normal and heat stressed purple wheat were 770 and 520 μg/kg, while melatonin content was 4 and 2 μg/kg, respectively. The presence of SDG and melatonin in addition to anthocyanins may contribute to the health benefits associated with consumption of coloured cereal grains.

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Keywords Anthocyanins, HPLC, LC-MS/MS, Melatonin, Phytochemicals, Purple wheat, SDG, Secoisolariciresinol diglucoside
Persistent URL
Journal Food Chemistry
Hosseinian, F, Li, W. (Wende), & Beta, T. (Trust). (2008). Measurement of anthocyanins and other phytochemicals in purple wheat. Food Chemistry, 109(4), 916–924. doi:10.1016/j.foodchem.2007.12.083