Oklahoma State University researchers announced on May 8 the development of a new wheat variety called OSU P92, which features a deep purple color and is designed to increase the nutritional value of staple foods.
The introduction of this variety could have an impact on both farmers and consumers by offering wheat that contains higher levels of antioxidants. The grain’s distinctive hue comes from anthocyanins, compounds also found in blueberries and black beans, which are known for their health benefits.
Brett Carver, Professor of Plant and Soil Sciences at Oklahoma State University, said, “This is not just any other new wheat variety. It’s very different. We normally talk about hard red winter wheat… but this is not either one of those. This is a class we don’t even have.” Carver explained that while the crop grows like traditional hard red winter wheat, it belongs to a unique class known as purple wheat.
Carver further described the science behind the color: “Those colors come from a compound called anthocyanins. So this purple wheat has those anthocyanins that would be present in common fruits and vegetables. That benefit we get from eating the fruits and vegetables also come now through the wheat.”
Developing OSU P92 involved challenges such as ensuring stability in color and nutrient content during harvest and processing. Carver said his team collaborated with Oklahoma State University’s Nutritional Science Department to measure phytochemicals accurately. He credited a student researcher whose findings influenced how they advanced the project.
“To maximize the color at harvest, we want to make sure we have that deep color that persists,” Carver said. “With these compounds, they aren’t the most stable. But with this one, it’s one of our more stable colors.”
The name OSU P92 reflects its origins: ‘P’ stands for purple and ’92’ was its experimental selection number. Carver said performance in products like breads or tortillas will determine its future adoption by farmers seeking crops with enhanced nutrition for health-conscious consumers.
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