Table 3.
Germplasm-wide variations in total phenylpropanoid constituents in staple cereals.
| Germplasm (no.) | Variation in total anthocyanin content | References |
|---|---|---|
| Barley (Hordeum vulgare L.) | ||
| Colored grains (4) | 0.047–0.084 mg g−1 dry weight (DW)$ | Diczházi and Kursinszki, 2014 |
| Hulled and unhulled colored grains (127) | 0.013–1.038 mg catechin equiv. g−1 DW | Kim et al., 2007 |
| Maize (Zea mays L.) | ||
| Blue-grain hybrids/varieties (7) | 0.65–1.05 mg cyaniding 3-glucoside (Cy3Glu) equiv. g−1 DW | Urias-Lugo et al., 2015 |
| Waxy maize (49) | 0.07–1.06 mg Cy3Glu equiv. g−1 DW | Harakotr et al., 2015 |
| Colored grains (4) | 1.74–9.63 mg Cy3Glu equiv. g−1 DW | Mendoza-Díaz et al., 2012 |
| Colored grains (10) | 0.002–0.696 mg Cy3Glu equiv. g−1 DW | Žilić et al., 2012 |
| Red and blue grains (9) | 0.02–0.72 mg Cy3Glu equiv. g−1 DW | Montilla et al., 2011 |
| Waxy colored and normal yellow grains (3) | 0.001–2.761 mg Cy3Glu equiv. g−1 DW | Hu and Xu, 2011 |
| Colored grains (18) | 0.30–8.50 mg Cy3Glu equiv. g−1; purple, 0.93 to8.50 mg; black, 0.76-1.20 mg; Red, 0.85–1.54 mg | Lopez-Martinez et al., 2009 |
| Colored grains (9) | 0.051–1.277 mg g−1 DW$ | Abdel-Aal et al., 2006 |
| Rice (Oryza sativa L.) | ||
| Colored grains (9) | 0.21–2.98 mg g−1 DW$ | Chen et al., 2012 |
| Black and red grains (13) | Black grains: 1.09–2.56 mg Cy3Glu equiv. 100 g−1 DW; Red grains: 0.003–0.014 mg Cy3Glu equiv. g−1 DW | Sompong et al., 2011 |
| Black grains (12) | 12.31–51.01 mg Cy3Glu equiv. g−1 DW | Zhang et al., 2010 |
| Black grains (10) | 0.052–1.684 mg Cy3Glu equiv. g−1 DW | Lee, 2010 |
| Wild rice with colored grains (3) | 0.027–3.276 mg g−1 DW$ | Abdel-Aal et al., 2006 |
| Sorghum (Sorghum bicolor (L.) Conrad Moench) | ||
| Colored grains (12) | 0.032–0.68 mg g−1 DW$ | Dykes et al., 2009 |
| Black grained lines and hybrids (8) | 0.33–1.05 mg g−1 DW$ | Dykes et al., 2013 |
| Wheat (Triticum species) | ||
| Durum and bread wheat colored grains (76) | Blue colored bread wheat, 0.082–0.174 mg g−1 DW, mean 0.118 mg; purple and red colored durum wheat, 0.008–0.05 (mean, 0.023), and 0.001–0.025 mg (mean, 0.01), respectively$ | Ficco et al., 2014 |
| Colored grains (4) | 0.007–0.12 mg g−1 DW$ | Žofajova et al., 2012 |
| Pigmented grains (13) | 0.0034–0.0752 cyanidin glucoside equiv. mg g−1 DW | Eticha et al., 2011 |
| Colored grains (7) | 0.007–0.212 mg g−1 DW$ | Abdel-Aal et al., 2006 |
Original data on phenylpropanoid constituents given in papers cited here were converted and presented into mg g-1 dry weight.
$
total anthocyanin (not the anthocyanin compounds) value was given in the original literature.