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Comparative metabolic analysis and antioxidant properties of purple and white wheat grains:implications for developing functional wheat varieties

引用

food.Quality and Safety 2024年第1期8卷 124-134页

作者：孙楠楠张至中徐月婷徐正圆李宝强樊青峰张国平叶玲珍 Department of Agronomy Zhejiang UniversityHangzhouChina Shandong(Linyi)Institute of Modern Agriculture Zhejiang UniversityLinyiChina Linyi Academy of Agricultural Sciences LinyiChina

Objectives:Pigmented wheat has garnered increased attention due to its elevated antioxidant *** study aimed to compare the metabolic components and antioxidant properties of purple and white wheat *** and Methods:Metabolic analysis identified a total of 405 secondary metabolites using three extraction methods:free,acid,and alkali ***:The results revealed that,compared with white wheat,purple wheat exhibited significantly higher levels of total polyphenols,total flavonoids,and antioxidant ***,there were substantial variations in 90,80,and 73 secondary metabolites between white and purple wheat under the respective extraction *** contents of hispidulin-8-C-(2ʹʹ-O-glucosyl)glucoside,hispidulin-8-C-glucoside,diosmetin6-C-glucoside,and scoparin decreased across all groups,while the contents of peonidin-3-O-glucoside,keracyanin,kuromanin cyanidin-3-Oglucoside,and cyanidin-3-O-(6ʹʹ-O-malonyl)glucoside ***:These findings suggest that pathways associated with anthocyanin,flavone,and flavonol biosynthesis were ***,each extraction method revealed distinct secondary *** and alkali hydrolysis upregulated 16 and 3 metabolites in purple wheat,and 20 and 3 metabolites in white wheat,*** and alkaline hydrolysis also identified indole-3-carboxylic acid,vanillic acid,pyridoxine,and other metabolites with antioxidant and antihypertensive effects in both white and purple *** indicates that acid and alkaline hydrolysis can dissociate a greater variety and quantity of differential *** findings offer valuable insights for breeders seeking to develop wheat varieties with enhanced functional nutritional value.

关键词： Wheat(Triticum aestivum L.) grain color metabolite profiles secondary metabolites healthy food.

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