Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens
The present study aimed to analyze the antioxidant and antimicrobial activity of anthocyanins extracted from colored wheat flour and wheat-grass juice against human pathogens. The total anthocyanin content and antioxidant potential in colored wheat flour and wheat-grass juice extracts were significa...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-12-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/25/24/5785 |
| _version_ | 1827700553877028864 |
|---|---|
| author | Natasha Sharma Vandita Tiwari Shreya Vats Anita Kumari Venkatesh Chunduri Satveer Kaur Payal Kapoor Monika Garg |
| author_facet | Natasha Sharma Vandita Tiwari Shreya Vats Anita Kumari Venkatesh Chunduri Satveer Kaur Payal Kapoor Monika Garg |
| author_sort | Natasha Sharma |
| collection | DOAJ |
| description | The present study aimed to analyze the antioxidant and antimicrobial activity of anthocyanins extracted from colored wheat flour and wheat-grass juice against human pathogens. The total anthocyanin content and antioxidant potential in colored wheat flour and wheat-grass juice extracts were significantly higher than white flour and wheat-grass juice extracts. Ultra-performance liquid chromatography showed the maximum number of anthocyanin peaks in black wheat, with delphinidin-3-o-galactoside chloride, delphinidin-3-o-glucoside chloride, and cyanindin-3-o-glucoside chloride as the major contributors. Among flour extracts, maximum zones of inhibition against <i>Staphylococcus aureus</i> (MTCC 1934), <i>Pseudomonas aeruginosa</i> (MTCC 1434), <i>Escherichia coli</i>, and <i>Candida albicans</i> (MTCC 227) were produced by black flour extract, having the highest anthocyanin content. It exhibited a minimum microbicidal concentration (MMC) of 200 mg/mL against <i>E. coli</i> and <i>C. albicans</i>; and 100 and 150 mg/mL against <i>S. aureus</i> and <i>P. aeruginosa</i>, respectively. Black and purple flour extracts exhibited a minimum inhibitory concentration (MIC) of 50 mg/mL against <i>S. aureus</i> and <i>P. aeruginosa</i>. White flour extracts did not show MMC against <i>E. coli</i> and <i>C. albicans.</i> Among wheat-grass juice extracts, black wheat-grass was most effective and showed an MIC of 100–150 mg/mL against all pathogens. It exhibited an MMC of 200 mg/mL against <i>S. aureus</i> and <i>P. aeruginosa</i>. Hence, anthocyanin-rich colored wheat could be of nutraceutical importance. |
| first_indexed | 2024-03-10T14:14:43Z |
| format | Article |
| id | doaj.art-87ab7eb1d2264920b9a8cfb444381193 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T14:14:43Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-87ab7eb1d2264920b9a8cfb4443811932023-11-20T23:56:23ZengMDPI AGMolecules1420-30492020-12-012524578510.3390/molecules25245785Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human PathogensNatasha Sharma0Vandita Tiwari1Shreya Vats2Anita Kumari3Venkatesh Chunduri4Satveer Kaur5Payal Kapoor6Monika Garg7Agri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, IndiaAgri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, IndiaDepartment of Biochemistry, Panjab University, Chandigarh 160014, IndiaAgri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, IndiaAgri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, IndiaAgri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, IndiaAgri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, IndiaAgri-Biotechnology Division, National Agri-Food Biotechnology Institute, Mohali 140306, IndiaThe present study aimed to analyze the antioxidant and antimicrobial activity of anthocyanins extracted from colored wheat flour and wheat-grass juice against human pathogens. The total anthocyanin content and antioxidant potential in colored wheat flour and wheat-grass juice extracts were significantly higher than white flour and wheat-grass juice extracts. Ultra-performance liquid chromatography showed the maximum number of anthocyanin peaks in black wheat, with delphinidin-3-o-galactoside chloride, delphinidin-3-o-glucoside chloride, and cyanindin-3-o-glucoside chloride as the major contributors. Among flour extracts, maximum zones of inhibition against <i>Staphylococcus aureus</i> (MTCC 1934), <i>Pseudomonas aeruginosa</i> (MTCC 1434), <i>Escherichia coli</i>, and <i>Candida albicans</i> (MTCC 227) were produced by black flour extract, having the highest anthocyanin content. It exhibited a minimum microbicidal concentration (MMC) of 200 mg/mL against <i>E. coli</i> and <i>C. albicans</i>; and 100 and 150 mg/mL against <i>S. aureus</i> and <i>P. aeruginosa</i>, respectively. Black and purple flour extracts exhibited a minimum inhibitory concentration (MIC) of 50 mg/mL against <i>S. aureus</i> and <i>P. aeruginosa</i>. White flour extracts did not show MMC against <i>E. coli</i> and <i>C. albicans.</i> Among wheat-grass juice extracts, black wheat-grass was most effective and showed an MIC of 100–150 mg/mL against all pathogens. It exhibited an MMC of 200 mg/mL against <i>S. aureus</i> and <i>P. aeruginosa</i>. Hence, anthocyanin-rich colored wheat could be of nutraceutical importance.https://www.mdpi.com/1420-3049/25/24/5785black wheatpurple wheatblack wheat-grassantioxidantminimum inhibitory concentration (MIC)minimum microbicidal concentration (MMC) |
| spellingShingle | Natasha Sharma Vandita Tiwari Shreya Vats Anita Kumari Venkatesh Chunduri Satveer Kaur Payal Kapoor Monika Garg Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens Molecules black wheat purple wheat black wheat-grass antioxidant minimum inhibitory concentration (MIC) minimum microbicidal concentration (MMC) |
| title | Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens |
| title_full | Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens |
| title_fullStr | Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens |
| title_full_unstemmed | Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens |
| title_short | Evaluation of Anthocyanin Content, Antioxidant Potential and Antimicrobial Activity of Black, Purple and Blue Colored Wheat Flour and Wheat-Grass Juice against Common Human Pathogens |
| title_sort | evaluation of anthocyanin content antioxidant potential and antimicrobial activity of black purple and blue colored wheat flour and wheat grass juice against common human pathogens |
| topic | black wheat purple wheat black wheat-grass antioxidant minimum inhibitory concentration (MIC) minimum microbicidal concentration (MMC) |
| url | https://www.mdpi.com/1420-3049/25/24/5785 |
| work_keys_str_mv | AT natashasharma evaluationofanthocyanincontentantioxidantpotentialandantimicrobialactivityofblackpurpleandbluecoloredwheatflourandwheatgrassjuiceagainstcommonhumanpathogens AT vanditatiwari evaluationofanthocyanincontentantioxidantpotentialandantimicrobialactivityofblackpurpleandbluecoloredwheatflourandwheatgrassjuiceagainstcommonhumanpathogens AT shreyavats evaluationofanthocyanincontentantioxidantpotentialandantimicrobialactivityofblackpurpleandbluecoloredwheatflourandwheatgrassjuiceagainstcommonhumanpathogens AT anitakumari evaluationofanthocyanincontentantioxidantpotentialandantimicrobialactivityofblackpurpleandbluecoloredwheatflourandwheatgrassjuiceagainstcommonhumanpathogens AT venkateshchunduri evaluationofanthocyanincontentantioxidantpotentialandantimicrobialactivityofblackpurpleandbluecoloredwheatflourandwheatgrassjuiceagainstcommonhumanpathogens AT satveerkaur evaluationofanthocyanincontentantioxidantpotentialandantimicrobialactivityofblackpurpleandbluecoloredwheatflourandwheatgrassjuiceagainstcommonhumanpathogens AT payalkapoor evaluationofanthocyanincontentantioxidantpotentialandantimicrobialactivityofblackpurpleandbluecoloredwheatflourandwheatgrassjuiceagainstcommonhumanpathogens AT monikagarg evaluationofanthocyanincontentantioxidantpotentialandantimicrobialactivityofblackpurpleandbluecoloredwheatflourandwheatgrassjuiceagainstcommonhumanpathogens |