Flavonoid composition of lemon-yellow sorghum genotypes. Academic Article

abstract

• Flavonoid composition of lemon-yellow sorghums grown in two locations in Texas, USA was evaluated and compared with that of white and red sorghums using high performance liquid chromatography (HPLC-PDA). Sorghums from Lubbock were brighter in colour and had minimal weathering compared to those from College Station. Sorghums with red/purple secondary plant colour had the highest levels of 3-deoxyanthocyanidins (8-187μg/g) and their levels were highest in grains from College Station (39-187μg/g). Pericarp colour did not have any effect on 3-deoxyanthocyanidin levels (p>0.05). The tan plant lemon-yellow sorghum Tx2953 had the highest levels of flavones (268-362μg/g). Among the genotypes, lemon-yellow sorghums had the highest levels of flavanones (134-1780μg/g), which are located in the pericarp and their levels were increased in the grains with a bright yellow pericarp and minimal weathering. The high flavanone levels in lemon-yellow sorghums makes this sorghum genotype a good source of those compounds.

authors

• Rooney, William

published proceedings

• Food Chem

author list (cited authors)

• Dykes, L., Peterson, G. C., Rooney, W. L., & Rooney, L. W.

citation count

• 81

complete list of authors

• Dykes, Linda||Peterson, Gary C||Rooney, William L||Rooney, Lloyd W

publication date

• September 2011

publisher

• Elsevier  Publisher

published in

• Food Chemistry  Journal

keywords

• 3-deoxyanthocyanidins
• Flavanones
• Flavones
• Flavonoids
• Sorghum

PubMed Central ID

• 25214345

Digital Object Identifier (DOI)

• 10.1016/j.foodchem.2011.03.020

start page

• 173

end page

• 179

volume

• 128

issue

• 1

URL

• http%3A%2F%2Fdx.doi.org%2F10.1016%2Fj.foodchem.2011.03.020