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To investigate the nutritional characteristics of purple wheat, 41 kinds of nutrients were measured in seven purple wheat lines using one white wheat variety as control sample. Correlation analysis of nutrient contents was performed. Results show that the amounts of 40 kinds of nutrients in the purple wheat lines are higher than those of the control. For example, the amounts of sodium (Na) and manganese (Mn) in purple wheat are higher than the standards by 311.77–2017.65% and 548.15–733.33%, respectively; the contents of β + γ-vitamin E is higher than the standards by 300%; and zinc (Zn), iron (Fe), magnesium (Mg), and potassium (K) are all higher than the control by 100%. Therefore, the purple wheat has obvious advantages in terms of the nutrient contents. Correlation analysis studies show that protein has significant positive correlations with Glu, Mo, Pro, Fe, Tyr and Ile. Anthocyanin has significant positive correlations with Mo and Glu, and significant negative correlations with free Trp and Ca. Carotenoid has significant positive correlations with His, Lys, Val, Leu, Arg, Gly and I, and significant negative correlations with Ca. This paper is a first report on comprehensive nutrients of several purple wheat lines. Our results suggest that purple wheat is rich in nutrients and there are many significant correlations among different nutrients. The valuable information is very useful in biofortification breeding and functional food development.

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Cereal Research Communications
Authors: E. Ivanišová, M. Ondrejovič, D. Chmelová, T. Maliar, M. Havrlentová, and L’. Rückschloss

The aim of this study was to evaluate the antioxidant activity of four milling fractions of purple wheat breeding lines grown in 2010. Radical scavenging activity by the DPPH assay and reducing power of the samples were determined, as well as the content of polyphenols, flavonoids and anthocyanins. The obtained results showed that flour fractions (break and reduction flour) had lower total antioxidant potential than bran fractions (fine and coarse bran). A significant correlation was obtained between the DPPH and reducing power assay (R 2 = 0.87). The correlation between antioxidant assays and polyphenol, flavonoid and anthocyanin content suggested that polyphenols in cereals are responsible for the antioxidant activities.

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Baron, J., Siebenhandl-Ehn, S., Syed Jaafar, S.N.B., Böhmdorfer, S., Rosenau, T., Grausgruber, H. 2012. Purpurweizen — geht's noch bunter? Steigerung des Anthocyangehaltes in Blaukorn- × Purpurweizen Kreuzungen (Purple wheat — how about more colour

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Cereal Research Communications
Authors: L. Brindzová, M. Zalibera, T. Jakubík, M. Mikulášová, M. Takácsová, S. Mošovská, and P. Rapta

330 334 Li, W., Pickard, M.D., Beta, T. 2007. Effect of thermal processing on antioxidant properties of purple wheat bran. Food Chem. 104 :1080

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.L. 2009 . Genetic and Molecular Analysis of Seed Anthocyanin Accumulation in the Purple Wheat Variety Gaoyuan 115 . University of Chinese Academy of Sciences . Beijing, China . (in Chinese

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