The results showed that the pigment had higher antioxidant activity and TAA,
SARSA, AOSA and DPPH. scavenging activities at a certain concentration than Vc (antiscorbutic vitamin, vitamin C), and the capacity increased with the increase of pigment concentration. Its TAA was 51.06 U mL-1, 1.73 times of Vc, and SARSA 18 025.21 U mL-1, 2.26% higher than Vc, and AOSA 3 776.31 U mL-1, 1.24 times of Vc. As to the DPPH. scavenging activity of the pigment, there was a trend that higher concentration performed higher activity significantly improved with the company of Vc. The pigment showed significant antioxidant activities evaluated by different assays. Results will provide a better understanding on antioxidant activity of green wheat and allow the screening or breeding of green wheat varieties with higher antioxidant activity for food processing.