Table 6.
Anthocyanidin composition in the ‘Purple’ and ‘Red’ (mean ± SD; n = 5) determined by HPLC. Values are reported as mean ± SD (n = 5). Significant differences between the two varieties for bran, semolina, or grain are indicated by lowercase letters (t-test, p < 0.05).
| Anthocyanidins (µg/kg DM) |
Bran | Semolina | Grain | |||
|---|---|---|---|---|---|---|
| ‘Purple’ | ‘Red’ | ‘Purple’ | ‘Red’ | ‘Purple’ | ‘Red’ | |
| Delphinidin | 1.75 ± 0.05 a | 0.91 ± 0.01 b | 1.15 ± 0.05 | - | 3.15 ± 0.45 a | 0.87 ± 0.03 b |
| Cyanidin | 1.87 ± 0.03 | 1.60 ± 0.20 | 1.27 ± 0.07 a | 0.56 ± 0.14 b | 5.45 ± 0.35 a | 1.47 ± 0.03 b |
| Petunidin | - | - | - | - | 1.68 ± 0.08 a | 0.45 ± 0.05 b |
| Peonidin | - | - | - | - | 1.35 ± 0.05 | - |
| Malvidin | - | - | - | - | 1.15 ± 0.75 | - |
| Total anthocyanins (Anthocyanins + Proanthocyanidins) |
12.29 ± 0.15 a | 5.09 ± 0.37 b | 5.36 ± 0.32 a | 0.56 ± 0.14 b | 25.00 ± 0.40 a | 12.01 ± 0.09 b |