Anthocyanins from black sorghum and their antioxidant properties Academic Article uri icon

abstract

  • A black, high anthocyanin sorghum variety (Tx430) grown in several environments was analyzed for anthocyanins by spectrophotometric and HPLC methods. The samples were also analyzed for antioxidant activity using the 2,2-azinobis (3-ethyl-benzothiaziline-6-sulfonic acid) method. Two extracting solvents, 1% HCl in methanol and 70% aqueous acetone, were compared. Sorghum brans had three to four times higher anthocyanin contents than the whole grains. The brans were a good source of anthocyanin (4.0-9.8 mg luteolinidin equivalents/g) compared to pigmented fruits and vegetables (0.2-10 mg/g), fresh weight basis. Acidified methanol extracted the anthocyanins better than aqueous acetone. Luteolinidin and apigeninidin accounted for about 50% of the anthocyanins in the black sorghums. The sorghum grains and their brans had high antioxidant activity (52-400 mol TE/g) compared to other cereals (<0.1-34 mg TE/g). Black sorghum should be useful in food and other applications, because it is a valuable source of anthocyanins with good antioxidant activity. 2004 Elsevier Ltd. All rights reserved.

published proceedings

  • Food Chemistry

author list (cited authors)

  • Awika, J. M., Rooney, L. W., & Waniska, R. D.

citation count

  • 220

complete list of authors

  • Awika, Joseph M||Rooney, Lloyd W||Waniska, Ralph D

publication date

  • March 2005