Bran-Enriched Fractions from Blue and Purple Wheat Improve Antioxidant Potential and Nutritional Profile.

For instance, while Vanilnoir and Peralba showed marked improvements in antioxidant capacity upon fractionation, Purendo displayed a decrease in TEAC values from white flour to F250 and G250 fractions, an unexpected trend that may reflect the predominant accumulation of anthocyanins in the aleurone layer, where phenolic compounds are less extractable or more tightly bound to the cell wall matrix, potentially limiting their recovery and interfering with antioxidant assays.

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