Cereal Chem 66:516-518   |  VIEW ARTICLE

Comparison of Flavonoids in Bran of Four Classes of Wheat.

Y. Feng and C. E. McDonald. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Flavonoids from bran of hard red spring, hard red winter, durum, and white wheats were extracted with diluted NaOH solution (pH 11). They were purified by chromatography on Amberlite XAD-2 resin and a Sephadex G-15 column followed by paper chromatography with two different solvents. The properties of the hard red winter, durum, and white wheat flavonoids were identical in chromatography, Rf values, ultraviolet spectra, and fluorescent color to those of Len, a variety of hard red spring wheat in which the flavonoid was earlier purified and identified as 6,8-di-C-glycosylapigenins. Finally, after partly purifying on the Amberlite XAD-2 column, the flavonoid contents of nine wheat varieties were measured by ultraviolet spectrometry at 405 nm.