Anthocyanin composition in black, blue, pink, purple, and red cereal grains.

@article{AbdelAal2006AnthocyaninCI,
  title={Anthocyanin composition in black, blue, pink, purple, and red cereal grains.},
  author={El-Sayed M. Abdel-Aal and J. Christopher Young and Iwona Rabalski},
  journal={Journal of agricultural and food chemistry},
  year={2006},
  volume={54 13},
  pages={4696-704}
}
Anthocyanin pigments from a wide variety of edible and ornamental black, blue, pink, purple, red, and white wheat, barley, corn, rice, and wild rice were identified and quantified to evaluate their potential as natural colorants or functional food ingredients. The total anthocyanin contents varied significantly and exhibited a range of 7-3276 microg/g. Some grains, such as red rice and black rice, contained a limited number of pigments, whereas others, such as blue, pink, purple, and red corns… CONTINUE READING
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