Assessing phytochemical composition, technological quality, and yield traits of blue, purple, and black wheat genotypes for colored wheat-derived products

Colored-grain wheat enriches functional foods and diverse diets by providing significant health benefits. This study evaluated the yield, technological quality, and phytochemical properties of nineteen blue, purple, and black wheat genotypes, comparing them with two bread (red) and two durum (amber) common-colored wheat genotypes. In the analysis of ZSED, LASRC, SIG, MSDS, PMT, AM, and FWA, which were indicative of gluten quality, bread wheat genotypes were ranked as red > purple > blue. The purple genotypes CCP23.D1159-4, CID.CCP37, P.la.P. 31, and P.la.P. 2, along with the blue genotypes X1-15 and X.13.5, proved to have better gluten quality suitable for colored bread-making. Meanwhile, Blue Norco was suggested for producing colored-blue biscuits due to its low grain hardness and weak gluten quality. The blue genotypes Skot.Th.Blue 8, X.13.5, and a purple genotype CID.CCP37 also indicated superiority in antioxidant capacity, TPC, and TAC. Additionally, compared to red/amber genotypes, the average results of blue and purple genotypes consistently contained better antioxidant capacity in DPPH, CUPRAC, FRAP, and MC tests as well as TPC, TFC, TCC, and TAC. The study suggested that the selected colored wheat genotypes with their yield, gluten quality and phytochemical profiles can be promising candidates for inclusion in breeding programs.