Flavonoid composition of red sorghum genotypes

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

“…(99) The 3-deoxyanthocyanins (3-DA and derivatives) are the major class of flavonoid and are located in the pericarp. (88,100) 3-DAs lack the hydroxyl group in the 3-position of the C-ring and include the apigenidin and luteolinidin that are largely responsible for the pigmentation of certain sorghum grain varieties, namely red and black sorghums. (101) A recent in vitro analysis of red sorghum flour extracts showed strong free radical scavenging activity as measured by an oxygen radical absorbance capacity (ORAC) assay and protection against LDL-oxidation, contributing to the evidence base for the potential of red sorghum as a valuable health-promoting food grain.…”

“…(88,100) 3-DAs lack the hydroxyl group in the 3-position of the C-ring and include the apigenidin and luteolinidin that are largely responsible for the pigmentation of certain sorghum grain varieties, namely red and black sorghums. (101) A recent in vitro analysis of red sorghum flour extracts showed strong free radical scavenging activity as measured by an oxygen radical absorbance capacity (ORAC) assay and protection against LDL-oxidation, contributing to the evidence base for the potential of red sorghum as a valuable health-promoting food grain. (102) However, understanding the bioavailability of sorghum anthocyanins for the putative health-promoting effects in humans is a much-needed focus of future research.…”

Prediction of total phenols, condensed tannins, and 3-deoxyanthocyanidins in sorghum grain using near-infrared (NIR) spectroscopy

“…Based on pericarp color, sorghum genotypes can be grouped into four categories: white, lemon-yellow, red, and black. Black sorghums are genetically red but turn black in the presence of sunlight during maturation (Dykes et al, 2009). Sorghum has a wide variety of sorghum phenolics and their composition is affected by the genotype (Dykes et al, 2005(Dykes et al, , 2009(Dykes et al, , 2011.…”

“…Black sorghums are genetically red but turn black in the presence of sunlight during maturation (Dykes et al, 2009). Sorghum has a wide variety of sorghum phenolics and their composition is affected by the genotype (Dykes et al, 2005(Dykes et al, , 2009(Dykes et al, , 2011. For example, sorghums with a pigmented testa contain condensed tannins while black sorghums have the highest levels of 3-deoxyanthocyanidins among all sorghums (Beta et al, 1999, Dlamini et al, 2007, Dykes et al, 2005.…”

“…Folin-Ciocalteu, Prussian blue, ferric ammonium citrate (International Organization for Standardization), vanillin/HCl, and butanol-HCl methods], which determine relative sorghum phenolic levels among genotypes (Beta et al, 1999, Chiremba et al, 2012, Dlamini et al, 2007, Dykes et al, 2005, Waniska and Rooney, 2000. High performance liquid chromatography (HPLC) coupled with photodiode array (PDA), fluorescent, and/or mass spectroscopy (MS) detectors identify and quantify specific phenolic compounds (Chiremba et al, 2012, Dykes et al, 2009, Gu et al, 2003, Svensson et al, 2010. All aforementioned methods require sample preparation (i.e.…”