Polyphenolic Composition, Nutraceutical Profile, and Techno-Functional Properties of Black Wheat

Colored varieties of grains are sources of bioactive compounds and they exhibit better nutritional and antioxidant properties. In the case of wheat grain, black, blue and purple varieties are rich sources of anthocyanin that is responsible for their respective color while phlobaphene is responsible for the red color in red wheat variety. Currently the bioactive compounds present in colored wheat varieties have gained much attention from researchers because of their health benefits. Health benefits of colored wheat grains include high antioxidant activity, neuroprotection, inhibition of cholesterol absorption, anticancer action, retinal protection, anti-aging, immune boosting and anti-hypertension effects. Different food products have been tried using these varieties such as breads, biscuit, pasta and noodles. The main problem encountered during product development is degradation of the bioactive compounds the most susceptible being anthocyanin pigment present in purple wheat. The present chapter provides an updated insight on the genetics, chemistry, antioxidant properties and stability of bioactive compounds during processing