Measurement of anthocyanins and other phytochemicals in purple wheat

The major anthocyanin composition of normal purple wheat and heat stressed purple wheat were measured using HPLC, LC–MS/MS and the pH differential method. The lignan secoisolariciresinol diglucoside (SDG) and melatonin content were also measured. Total anthocyanin profile of normal purple wheat (491.3 mg/kg) was significantly (P < 0.05) lower than that of the heat stressed purple wheat (522.7 mg/kg). Thirteen major anthocyanins were isolated and cyanidin 3-glucoside was the predominant anthocyanin in purple wheat. Using the pH differential method, the total anthocyanin content of normal (500.6 mg/kg) and heat stressed (526.0 mg/kg) purple wheat were similar to those observed using HPLC. The SDG content of normal and heat stressed purple wheat were 770 and 520 μg/kg, while melatonin content was 4 and 2 μg/kg, respectively. The presence of SDG and melatonin in addition to anthocyanins may contribute to the health benefits associated with consumption of coloured cereal grains.