Profiling and quantification of grain anthocyanins in purple pericarp？×？blue aleurone wheat crosses by high-performance thin-layer chromatography and densitometry

DOI: 10.1186/s13007-018-0296-5

Keywords: Antioxidant, Chemometrics, Cluster analysis, Functional food, HPTLC, Phytonutrient, Phytochemical, Principal component analysis, Scanning densitometry, Triticum aestivum

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Abstract:

Wheat grain color due to accumulation of anthocyanins in different grain layers: a white (no anthocyanins), b purple pericarp (Pp), c blue aleurone (Ba), and d deep purple (Ba？+？Pp

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