Phenolic Compounds Contribute to Dark Bran Pigmentation in Hard White Wheat

• Published in: Journal of agricultural and food chemistry Vol. 56; no. 5; pp. 1644 - 1653
• Main Authors: Matus-Cádiz, Maria A, Daskalchuk, Timothy E, Verma, Brij, Puttick, Debbie, Chibbar, Ravindra N, Gray, Gordon R, Perron, Connie E, Tyler, Robert T, Hucl, Pierre
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 12.03.2008
• Subjects: Biological and medical sciences; bran; Cereal and baking product industries; Chemical Composition of Foods/Feeds; color; cultivars; food analysis; food composition; Food industries; FT-ICR-MS; Fundamental and applied biological sciences. Psychology; Genotype; hard white wheat; isoflavones; phenolic compounds; Phenols - analysis; pigmentation; Pigmentation - genetics; Pigments, Biological - analysis; quercetin; seed coat; Species Specificity; Spectroscopy, Fourier Transform Infrared; testa; Triticum - chemistry; Triticum - genetics; Triticum aestivum; vanillin−HCl; vanillin−HCl; phenolic compounds; seed coat; Triticum aestivum; FT-ICR-MS; Cereal bran; Monocotyledones; Seeds; FT-ICR-MS; Pigmentation; Durum wheat; Gramineae; Cereal product; vanillin-HCI; Angiospermae; Phenols; Spermatophyta; Vanillin; Triticum aestivum
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf072970c

Unacceptably dark bran color has prevented the white-kernelled variety Argent from meeting grain color marketing standards for hard white wheats (Triticum aestivum L.). The objective of this research was to identify phenolic compounds that negatively affect bran color in white wheat using Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) and vanillin−HCl and NaOH staining methods. In mature bran, FT-ICR-MS detected derivatives of the flavonol quercetin in varieties Argent and RL4137 (red-kernelled wheat) but not in W98616, a white wheat variety with acceptable grain color. Derivatives of the isoflavone formononetin were more abundant in W98616 relative to RL4137 and Argent. Vanillin−HCl staining indicated that RL4137 sequestered high levels of proanthocyanidin (PA) throughout its entire seed coat, whereas white wheats sequestered PAs as discrete speckles. Argent possessed abundant speckles over its entire seed coat, whereas speckles were almost undetectable in W98616. In mature kernels, flavonoids throughout the seed coat of RL4137 reacted with NaOH, but only the speckles appeared to react in white wheats. W98616 consistently had lighter grain than Argent before and after NaOH treatment. Free and bound phenolic differences in bran samples confirmed that the darker seed coat color of Argent, relative to W98616, was likely due to higher total phenolic acid content. Although isoflavones accumulated in Argent and RL4137, it appears that the majority of the flux through the flavonoid pathway ultimately accumulates quercetin derivatives and PAs. In W98616, PAs accumulate, but it appears that flavonoid biosynthesis ultimately accumulates isoflavones. Argent, compared to W98616, generally accumulated higher levels of total phenolics (flavonols, stilbenes, and PAs) within its darker pigmented bran.