Properties of 3-Deoxyanthocyanins from Sorghum

There is increasing interest in natural food colorants with functional properties. Anthocyanins from black, brown (containing tannins), and red sorghums were characterized by spectrophotometric and HPLC techniques. The antioxidant activity and pH stability of the anthocyanins were also determined. S...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-07, Vol.52 (14), p.4388-4394
Main Authors: Awika, Joseph M, Rooney, Lloyd W, Waniska, Ralph D
Format: Article
Language:English
Subjects:
3-deoxyanthocyanins
anthocyanins
Anthocyanins - analysis
Anthocyanins - chemistry
Anthocyanins - pharmacology
antioxidant activity
Antioxidants - pharmacology
Biological and medical sciences
Cereal and baking product industries
chemical structure
Chromatography, High Pressure Liquid
color
Drug Stability
food coloring
Food industries
Fundamental and applied biological sciences. Psychology
grain sorghum
high performance liquid chromatography
Hydrogen-Ion Concentration
natural additives
pigmentation
pigmented sorghum
Sorghum - chemistry
spectroscopy
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:There is increasing interest in natural food colorants with functional properties. Anthocyanins from black, brown (containing tannins), and red sorghums were characterized by spectrophotometric and HPLC techniques. The antioxidant activity and pH stability of the anthocyanins were also determined. Sorghum brans had 3−4 times higher anthocyanin contents than the whole grains. Black sorghum had the highest anthocyanin content (average = 10.1 mg/g in bran). The brown and red sorghum brans had anthocyanin contents of 2.8−4.3 mg/g. Only 3-deoxyanthocyanidins were detected in sorghum. These compounds are more stable to pH-induced color change than the common anthocyanidins and their glycosides. Additionally, crude sorghum anthocyanin extracts were more stable than the pure 3-deoxyanthocyanidins. The antioxidant properties of the 3-deoxyanthocyanidins were similar to those of the anthocyanins. Pigmented sorghum bran has high levels of unique 3-deoxyanthocyanidins, which are stable to change in pH and have a good potential as natural food pigments. Keywords: Sorghum bicolor; anthocyanins; 3-deoxyanthocyanins; pH stability; antioxidant activity; natural food color
ISSN:0021-8561
1520-5118
DOI:10.1021/jf049653f