Mutagenesis Breeding for Increased 3‑Deoxyanthocyanidin Accumulation in Leaves of Sorghum bicolor (L.) Moench: A Source of Natural Food Pigment Academic Article uri icon


  • © 2014 American Chemical Society. Natural food colorants with functional properties are of increasing interest. Prior papers indicate the chemical suitability of sorghum leaf 3-deoxyanthocyanidins as natural food colorants. Via mutagenesis-assisted breeding, a sorghum variety that greatly overaccumulates 3-deoxyanthocyanidins of leaf tissue, named REDforGREEN (RG), has been isolated and characterized. Interestingly, RG not only caused increased 3-deoxyanthocyanidins but also caused increased tannins, chlorogenic acid, and total phenolics in the leaf tissue. Chemical composition of pigments was established through high-performance liquid chromatography (HPLC) that identified luteolinidin (LUT) and apigeninidin (APG) as the main 3-deoxyanthocianidin species. Specifically, 3-deoxyanthocianidin levels were 1768 μg g-1 LUT and 421 μg g-1 APG in RG leaves compared with trace amounts in wild type, representing 1000-fold greater levels in the mutant leaves. Thus, RG represents a useful sorghum mutagenesis variant to develop as a functionalized food colorant.

author list (cited authors)

  • Petti, C., Kushwaha, R., Tateno, M., Harman-Ware, A. E., Crocker, M., Awika, J., & DeBolt, S.

complete list of authors

  • Petti, Carloalberto||Kushwaha, Rekha||Tateno, Mizuki||Harman-Ware, Anne Elizabeth||Crocker, Mark||Awika, Joseph||DeBolt, Seth

publication date

  • January 1, 2014 11:11 AM