Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 6, Pages 1227-1232Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf405324j
Keywords
Sorghum bicolor; anthocyanin; flavonoids; lignin; mutant; food colorant; 3-deoxyanthocyandin
Funding
- U.S. Department of Energy (DOE) [DE-FG36-O8GO88043]
- U.S. Department of Agriculture National Institute for Food and Agriculture, Biomass Research and Development Initiative [2011-10006-30363]
- Hatch [KAES13-17]
- [NSF EFRI-0937657]
Ask authors/readers for more resources
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 mu g g(-1) LUT and 421 mu g 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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available