Table 1.
Selection of studies focusing on total anthocyanin content (TAC) in various wheat cultivars. The anthocyanin quantification method and assay used for antioxidant potential are also listed.
| Wheat Colour | Wheat Variety | TAC (mg/kg Kernel Weight) | TAC Measurement | Antioxidant Potential | Total Phenolic Content |
|---|---|---|---|---|---|
| Purple | Laval [28] | 96 ± 5 | Spectrophotometer | n.d. | n.d. |
| Purple | Laval 19 [31] | 10 | pH Differential | n.d. | n.d. |
| Purple | Charcoal [31] | 305 | pH Differential | n.d. | n.d. |
| Purple | Indigo [24] | 72 ± 1 | Spectrophotometer | 3959 µmol TE/100 g (ORAC) | 160 µmol FAE/100 g |
| Blue | Purendo [37] | 212 ± 3 | Spectrophotometer | n.d. | n.d. |
| Blue | Purendo [28] | 18 ± 4 | Spectrophotometer | n.d. | n.d |
| Blue | BVAL-214025 [38] | 74 ± 2 | Spectrophotometer | 5 mmol Fe2 + equiv/100 g (FRAP) | 163 mg FAE/100 g |
| Black | BW/2 PBW621-F5 [30] | 198 ± 9 | Spectrophotometer | n.d. | n.d. |
| Black | Black Wheat [30] | 186 ± 17 | Spectrophotometer | n.d. | n.d. |
| Black | UC 66049/Konini [31] | 56 | pH Differential | n.d. | n.d. |