The purpose of this study was to evaluate the in vitro antioxidant capacities of polyphenol extracts from blue and purple wheat. Free and bound polyphenols were extracted from blue,purple,and common wheat( control).The results showed that the contents of free polyphenols in blue and purple wheat were 31. 9% and 25. 3%,respectively,while the contents of bound polyphenols were 30. 0% and 17. 4%,respectively,which were all higher than the control. Moreover,their scavenging effects on radicals were different. At a concentration of 40 mg/mL,the scavenging rates of ABTS by free polyphenols from blue and purple wheat were 24. 9% and 22. 4%,respectively,higher than that by bound polyphenols. On the other hand,the scavenging rates of hydroxyl radicals by bound polyphenols from blue wheat and purple wheat were 41. 8% and 38. 1%,respectively,higher than that by free polyphenols. The in vitro antioxidant activities of these three varieties of wheat from high to low were blue wheat > purple wheat > control. In conclusion,blue and purple wheat can be developed as antioxidative functional foods.
Food and Fermentation Industries