Chemical and Compositional Characterization of Common Wheat Triticum aestivum L. Blue: Implications for Innovative Food Products

Abstract

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.