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

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 Nannan Sun;Zhizhong Zhang;Yueting Xu;Zhengyuan Xu;Baoqiang Li;Qingfeng Fan;Guoping Zhang;Lingzhen Ye(Department of Agronomy,Zhejiang University,Hangzhou,China;Shandong(Linyi)Institute of Modern Agriculture,Zhejiang University,Linyi,China;Linyi Academy of Agricultural Sciences,Linyi,China)

机构地区：[1]Department of Agronomy,Zhejiang University,Hangzhou,China [2]Shandong(Linyi)Institute of Modern Agriculture,Zhejiang University,Linyi,China [3]Linyi Academy of Agricultural Sciences,Linyi,China

出　　处：《Food Quality and Safety》2024年第1期124-134,共11页食品品质与安全研究（英文版）

基　　金：the Key Research Foundation of Science and Technology Department of Zhejiang Province(No.2021C02057);the Serving Local Economic Development Project of Shandong(Linyi)Institute of Modern Agriculture,Zhejiang University(No.ZDNY-2021-FWLY01005),China.

摘　　要：Objectives:Pigmented wheat has garnered increased attention due to its elevated antioxidant activity.This study aimed to compare the metabolic components and antioxidant properties of purple and white wheat grains.Materials and Methods:Metabolic analysis identified a total of 405 secondary metabolites using three extraction methods:free,acid,and alkali hydrolysis.Results:The results revealed that,compared with white wheat,purple wheat exhibited significantly higher levels of total polyphenols,total flavonoids,and antioxidant activity.Notably,there were substantial variations in 90,80,and 73 secondary metabolites between white and purple wheat under the respective extraction methods.The 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 increased.Conclusions:These findings suggest that pathways associated with anthocyanin,flavone,and flavonol biosynthesis were influenced.Furthermore,each extraction method revealed distinct secondary metabolites.Acid and alkali hydrolysis upregulated 16 and 3 metabolites in purple wheat,and 20 and 3 metabolites in white wheat,respectively.Acid 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 wheat.This indicates that acid and alkaline hydrolysis can dissociate a greater variety and quantity of differential metabolites.These 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. 

分 类 号：S512.1[农业科学—作物学]