期刊
FOOD CHEMISTRY
卷 90, 期 1-2, 页码 293-301出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2004.03.058
关键词
sorghum; anthocyanins; antioxidant activity; HPLC; ABTS
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-ethylbenzothiaziline-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 mumol 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. (C) 2004 Elsevier Ltd. All rights reserved.
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