. . . "8"^^ . . "grain; anthocyanins; wheat"@en . . "2011-01-01+01:00"^^ . "Z\u00EDtka, Ond\u0159ej" . . . "Extraction of anthocyanins from pigmented wheat grains and their analysis using HPLC/MS is described. Grain from six wheat lines differing in pigmentation was used in this study. Wheat grains were harvested every five days beginning 15th day post anthesis, ending once the grains reached physiologic maturity (40th day post anthesis), for a total six sampling dates. Anthocyanins were extracted with 10 ml acidified methanol (methanol and 1, 0 N HCl, 85:15 v/v) and shaking on Ika Ultra- Turrax Tube Drive, for 2x29 min. The filtered extract were evaporated at 50 \u00B0C to dryness and redissolved in acidifield methanol. Individual anthocyanins were separated and quantified by high-performance liquid chromatography (HPLC). Anthocyanin concentration increased rapidly during grain development and then decreased before maturity. Cyanidin-3- glucoside was the predominant anthocyanin in purple wheat. Delphinidin-3-glucoside is the principal one in blue wheat. Anthocyanins are considered to be physiologically active substances, whose importance in promoting health and reducing the risk of chronic disease has been documented. This means that the presence of wheat anthocyanins in pigmented wheat, can be a source of bioactive compounds for use in the food industry"@cs . "RIV/62156489:43210/11:00179423" . "S" . "Stanovni antokyanu ve vzorcich barevne psenice v prubehu zrani zrna"@cs . . "Stanovni antokyanu ve vzorcich barevne psenice v prubehu zrani zrna"@cs . "43210" . "RIV/62156489:43210/11:00179423!RIV12-MSM-43210___" . . "Stanovni antokyanu ve vzorcich barevne psenice v prubehu zrani zrna" . . . . "978-80-89417-29-2" . "Centrum vyskumu rastlinnej vyroby Piestany" . "232100" . "H\u00FAska, Dalibor" . . . . "Kizek, Ren\u00E9" . . "Extraction of anthocyanins from pigmented wheat grains and their analysis using HPLC/MS is described. Grain from six wheat lines differing in pigmentation was used in this study. Wheat grains were harvested every five days beginning 15th day post anthesis, ending once the grains reached physiologic maturity (40th day post anthesis), for a total six sampling dates. Anthocyanins were extracted with 10 ml acidified methanol (methanol and 1, 0 N HCl, 85:15 v/v) and shaking on Ika Ultra- Turrax Tube Drive, for 2x29 min. The filtered extract were evaporated at 50 \u00B0C to dryness and redissolved in acidifield methanol. Individual anthocyanins were separated and quantified by high-performance liquid chromatography (HPLC). Anthocyanin concentration increased rapidly during grain development and then decreased before maturity. Cyanidin-3- glucoside was the predominant anthocyanin in purple wheat. Delphinidin-3-glucoside is the principal one in blue wheat. Anthocyanins are considered to be physiologically active substances, whose importance in promoting health and reducing the risk of chronic disease has been documented. This means that the presence of wheat anthocyanins in pigmented wheat, can be a source of bioactive compounds for use in the food industry" . "Klejdus, Bo\u0159ivoj" . "Piestany, Slovensko" . . "Piestany, Slovensko" . "Stanovni antokyanu ve vzorcich barevne psenice v prubehu zrani zrna" . "It provides Colors are anthocyanins in samples of wheat grain during maturation"@en . "Chabinov\u00E1, Jana" . "[7FCD7EB588AD]" . "5"^^ . "Extrakce antokyan\u016F z pigmentov\u00FDch p\u0161eni\u010Dn\u00E1 zrna a jejich anal\u00FDzu pomoc\u00ED HPLC / MS je pops\u00E1na. Zrno od \u0161esti p\u0161enice linky se li\u0161\u00ED v pigmentaci byla pou\u017Eita v t\u00E9to studii. P\u0161eni\u010Dn\u00E1 zrna byly sklizeny za p\u011Bt dn\u00ED po\u010D\u00EDnaje 15. dnem po kveten\u00ED, kon\u010D\u00ED po dosa\u017Een\u00ED fyziologick\u00E9 zralosti zrna (40. den po kveten\u00ED), pro celkem \u0161est odb\u011Bry. Antokyany byly extrahov\u00E1ny s 10 ml metanolu okyselen\u00E9ho (methanol, 1, 0 N HCl, 85:15 V / V) a t\u0159\u00E1sl na Ika Ultra- Turrax Tube Drive, na 2x29 min. Filtrovan\u00FD v\u00FDta\u017Eek se odpa\u0159\u00ED p\u0159i 50 \u00B0 C do sucha a rozpust\u00ED ve acidifield methanol. Individu\u00E1ln\u00ED antokyan\u016F byli odd\u011Bleni a kvantifikovat vysoce \u00FA\u010Dinn\u00E9 kapalinov\u00E9 chromatografie (HPLC). Anthokyaninov\u00E9ho zv\u00FD\u0161ila koncentrace rychle b\u011Bhem v\u00FDvoje zrna a pot\u00E9 sn\u00ED\u017Eil p\u0159ed splatnost\u00ED. Cyanidin-3- glukosid byl hlavn\u00EDm anthokyaninov\u00E9ho ve fialov\u00E9 p\u0161enice. Delfinidin-3-glukosid je hlavn\u00EDm jeden z modr\u00E9 p\u0161enice. Anthokyany se pova\u017Euj\u00ED za fyziologicky aktivn\u00EDch l\u00E1tek, jejich\u017E v\u00FDznam v podpo\u0159e zdrav\u00ED a omezen\u00ED riziko chronick\u00FDch onemocn\u011Bn\u00ED byl dokumentov\u00E1n. To znamen\u00E1, \u017Ee p\u0159\u00EDtomnost p\u0161enice antokyan\u016F v pigmentovan\u00FDch p\u0161enice, mohou b\u00FDt zdroj bioaktivn\u00EDch l\u00E1tek pro pou\u017Eit\u00ED v potravin\u00E1\u0159sk\u00E9m pr\u016Fmyslu"@en . "5"^^ . . "18. Nove poznatky z genetiky a slachtenia polnohospodarskych rastlin" . . . "It provides Colors are anthocyanins in samples of wheat grain during maturation"@en .