Anthocyanin biofortified black, blue and purple wheat exhibited lower amino acid cooking losses than white wheat

• Published in: Food science & technology Vol. 154; p. 112802
• Main Authors: Sharma, Natasha, Kumari, Anita, Chunduri, Venkatesh, Kaur, Satveer, Banda, Jagadeesh, Goyal, Ajay, Garg, Monika
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15-01-2022
• Subjects: Anthocyanins; Colored wheat; Cooking; Essential amino acids; UPLC; Val; Ser; TKW; Cooking; Ile; GHI; Phe; Pro; Essential amino acids; Glu; Colored wheat; Gly; SDSS; Cys; Asp; Thr; LOD; RSD; EAA; EAAI; Lys; Tyr; LOQ; AAS; His; NEAA; UPLC; TAA; Ala; Arg; Anthocyanins; Leu; Met
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.112802

Biofortified colored wheat are known for their anthocyanin content. In the present study, ultra-high-performance liquid chromatography was used for the quantification of amino acids in black, purple, blue and white colored wheat flour and chapatti samples. Black and blue wheat flour and chapatti samples had higher total amino acid content, and nutrition index in comparison other flour and chapatti samples, while EAA content were similar among all flour and chapatti samples. In Asian countries, wheat is mainly consumed as chapattis and after chapatti cooking, average percent reduction in amino acid content in black, blue, purple and white wheat were 11.41, 12.4, 19.0, and 23.8%, respectively. White chapatti samples exhibited >20% losses in the contents of 14 amino acids, while black chapatti showed >20% losses in case of only one amino acid. The higher retention of amino acids in colored wheat might be due to the masking and protective effects of anthocyanins on proteins and amino acids from heating and oxidative damages. Hence, incorporation of colored wheat in diet can pose several nutritional and health advantages to the consumers.
•Colored wheat had higher protein and total amino acid content than white wheat.•Colored wheat chapattis exhibited lower amino acids cooking losses.•Black wheat showed maximum amino acids retention after cooking.•Anthocyanins in colored wheat have cooking associated amino acid losses prevention capability.