{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T21:05:10Z","timestamp":1789506310597,"version":"build-2803163510"},"reference-count":28,"publisher":"American Chemical Society (ACS)","issue":"36","license":[{"start":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T00:00:00Z","timestamp":1788307200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2026,9,15]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>There is growing interest in diversifying food sources to obtain innovative, nutrient-rich, and health-promoting products. This trend has increased scientific interest in traditional wheat varieties with improved phytochemical profiles, greater sustainability, and greater adaptability to changing environmental conditions. This study examined the chemical characteristics of Triticum aestivum L. Blue, a wheat variety cultivated in Southern Italy. Grains, bran, and flour were analyzed for gluten quantity and quality, ash and protein content, polyphenols, anthocyanins, proanthocyanidins, and antioxidant capacity (DPPH and ABTS). The results revealed a low gluten content (below 10%) and a relatively high protein level, potentially beneficial for pasta making. The wheat also showed more than 600 mg\/100 g of total polyphenols, over 23 mg\/100 g of anthocyanins, and more than 600 mg\/100 g of proanthocyanidins. Its chemical composition, technological properties, and antioxidant capacity suggest that this wheat variety may be a promising ingredient for the development of innovative cereal-based products.<\/jats:p>","DOI":"10.1021\/acsomega.6c06063","type":"journal-article","created":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T16:11:49Z","timestamp":1788451909000},"page":"54389-54394","source":"Crossref","is-referenced-by-count":0,"title":["Chemical and Compositional\nCharacterization of Common\nWheat\n                    <i>Triticum aestivum<\/i>\n                    L. Blue: Implications\nfor Innovative Food Products"],"prefix":"10.1021","volume":"11","author":[{"given":"Domenico","family":"Palatucci","sequence":"first","affiliation":[{"name":"University of Naples Federico II , , Via Cinthia 21 , ,","place":["Naples, Italy, 80126"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Michela","family":"Cariglia","sequence":"additional","affiliation":[{"name":"University of Foggia , , Via Romolo Caggese 2 , ,","place":["Foggia, Italy, I-71121"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Afef","family":"Ladhari","sequence":"additional","affiliation":[{"name":"Institut de l\u2019Olivier , , Cite\u0301 Mahraje\u0300ne, BP 208 ,","place":["Tunis, Tunisia, 1082"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"De Marco","family":"Anna","sequence":"additional","affiliation":[{"name":"University of Naples Federico II , , Via Montesano 49 , ,","place":["Naples, Italy, 80131"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Chiara","family":"Di Meo","sequence":"additional","affiliation":[{"name":"University of Sannio , , ,","place":["Benevento, Italy, 82100"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7866-821X","authenticated-orcid":true,"given":"Armando","family":"Zarrelli","sequence":"additional","affiliation":[{"name":"University of Naples Federico II , , Via Cintia 4 , ,","place":["Naples, Italy, I-80126"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2026,9,2]]},"reference":[{"key":"2026091516123904200_cit1","doi-asserted-by":"crossref","DOI":"10.1007\/978-981-13-6883-7","article-title":"Wheat production\nin changing environments","author":"Hasanuzzaman","year":"2019"},{"key":"2026091516123904200_cit2","doi-asserted-by":"publisher","first-page":"145","DOI":"10.1016\/j.jcs.2017.02.007","article-title":"Genetics and chemistry of pigments\nin wheat grain\u2013A\nreview","volume":"74","author":"Lachman","year":"2017","journal-title":"J. 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Cereal Sci."},{"key":"2026091516123904200_cit5","first-page":"147","article-title":"Cereal landraces\nfor sustainable agriculture","volume-title":"Sustainable\nAgriculture","author":"Newton","year":"2011"},{"key":"2026091516123904200_cit6","article-title":"Method 38-12.02","author":"AACC.","year":"2005","edition":"11"},{"key":"2026091516123904200_cit7","doi-asserted-by":"publisher","DOI":"10.3390\/foods9101340","article-title":"Measuring\nprotein content in food: An overview of methods","volume":"9","author":"Hayes","year":"2020","journal-title":"Foods"},{"key":"2026091516123904200_cit8","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1007\/978-3-319-44127-6_11","article-title":"Ash content\ndetermination","volume-title":"Food Analysis Laboratory\nManual","author":"Ismail","year":"2017"},{"key":"2026091516123904200_cit9","doi-asserted-by":"publisher","DOI":"10.3390\/foods11111545","article-title":"Chemical,\nfunctional, and technological features of grains, brans, and semolina\nfrom purple and red durum wheat landraces","volume":"11","author":"Ladhari","year":"2022","journal-title":"Foods"},{"key":"2026091516123904200_cit10","first-page":"152","article-title":"Analysis of total phenols and other\noxidation substrates and antioxidants\nby means of Folin-Ciocalteu reagent","volume-title":"Methods\nEnzymol.","author":"Singleton","year":"1999"},{"key":"2026091516123904200_cit11","doi-asserted-by":"publisher","first-page":"416","DOI":"10.4236\/ajac.2017.86032","article-title":"Evaluation of standards\nand interfering compounds in the determination of phenolics by Folin-Ciocalteu\nassay method for effective bioprocessing of biomass","volume":"08","author":"Bastola","year":"2017","journal-title":"Am. J. Anal. Chem."},{"issue":"4","key":"2026091516123904200_cit12","doi-asserted-by":"publisher","first-page":"916","DOI":"10.1016\/j.foodchem.2007.12.083","article-title":"Measurement of anthocyanins and other phytochemicals\nin purple wheat","volume":"109","author":"Hosseinian","year":"2008","journal-title":"Food Chem."},{"issue":"21","key":"2026091516123904200_cit13","doi-asserted-by":"publisher","first-page":"8541","DOI":"10.1021\/jf072021j","article-title":"Phytochemical profile of main antioxidants\nin different fractions of purple and blue wheat, and black barley","volume":"55","author":"Siebenhandl","year":"2007","journal-title":"J. Agric. Food Chem."},{"issue":"10","key":"2026091516123904200_cit14","doi-asserted-by":"publisher","first-page":"4267","DOI":"10.1021\/jf980366j","article-title":"Critical factors of vanillin assay\nfor catechins and proanthocyanidins","volume":"46","author":"Sun","year":"1998","journal-title":"J. Agric.\nFood Chem."},{"issue":"39","key":"2026091516123904200_cit15","doi-asserted-by":"publisher","first-page":"9387","DOI":"10.1021\/jf501011y","article-title":"HPLC-PDA-ESI\/HRMSn\nProfiling method to identify and quantify oligomeric proanthocyanidins\nin plant products","volume":"62","author":"Lin","year":"2014","journal-title":"J. Agric. Food Chem."},{"issue":"3","key":"2026091516123904200_cit16","doi-asserted-by":"publisher","first-page":"782","DOI":"10.1016\/j.foodchem.2008.03.010","article-title":"Correlation\nof two anthocyanin quantification\nmethods: HPLC and spectrophotometric methods","volume":"110","author":"Lee","year":"2008","journal-title":"Food Chem."},{"issue":"5","key":"2026091516123904200_cit17","doi-asserted-by":"publisher","first-page":"1269","DOI":"10.1093\/jaoac\/88.5.1269","article-title":"Determination of total\nmonomeric anthocyanin pigment content of fruit juices, beverages,\nnatural colorants, and wines by the pH differential method: collaborative\nstudy","volume":"88","author":"Lee","year":"2005","journal-title":"J. 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Plant Sci."},{"key":"2026091516123904200_cit23","first-page":"118","article-title":"Influence\nof cultivar and environment on mineral and protein concentrations\nof wheat flour, bran, and grain","volume":"63","author":"Peterson","year":"1986","journal-title":"Cereal Chem."},{"key":"2026091516123904200_cit24","first-page":"232","article-title":"Use of friction\ndebranning to evaluate\nash distribution in Italian durum wheat cultivars","volume":"73","author":"Fares","year":"1996","journal-title":"Cereal Chem."},{"key":"2026091516123904200_cit25","doi-asserted-by":"publisher","first-page":"105","DOI":"10.1094\/CFW-52-3-0105","article-title":"Phenolic compounds in cereal grains and their health\nbenefits","author":"Dykes","year":"2007","journal-title":"Cereal Foods World"},{"key":"2026091516123904200_cit26","first-page":"471","article-title":"The influence\nof total phenols content on antioxidant\ncapacity in the whole grain extracts","volume":"28","author":"Hodzic","year":"2009","journal-title":"Eur. J.\nSci. Res. Rev."},{"key":"2026091516123904200_cit27","doi-asserted-by":"publisher","first-page":"277","DOI":"10.1080\/10408398209527350","article-title":"Chemical,\nbiochemical, and biological significance of polyphenols in cereals\nand legumes","volume":"17","author":"Salunkhe","year":"1983","journal-title":"Crit. Rev. Food Sci. Nutr."},{"issue":"8","key":"2026091516123904200_cit28","doi-asserted-by":"publisher","first-page":"2174","DOI":"10.1021\/jf021043x","article-title":"Composition and Stability\nof Anthocyanins in blue-grained\nwheat","volume":"51","author":"Abdel-Aal","year":"2003","journal-title":"J. Agric. 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