Anthocyanins from black sorghum and their antioxidant properties

Food Chemistry

Volumn 90, Issue 1-2, 2005, Pages 293-301

  Awika, Joseph M ^a   Rooney, Lloyd W ^a   Waniska, Ralph D ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

ABTS; ABTS, 2,2 azinobis (3 ethyl benzothiaziline 6 sulfonic acid); Anthocyanins; Antioxidant activity; HPLC; HPLC, high performance liquid chromatography; Sorghum; TE, trolox equivalents

Indexed keywords

ANTHOCYANIN; LACTONE DERIVATIVE; SULFONIC ACID DERIVATIVE;

ACIDIFICATION; ANTIOXIDANT ACTIVITY; ARTICLE; CEREAL; FRESH WEIGHT; FRUIT; GRAIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SORGHUM; SPECTROPHOTOMETRY; VEGETABLE;

ILEX COOKII;

EID: 4644269316     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.03.058     Document Type: Article

References (37)

1. Awika, J. M. (2000). Sorghum phenols as antioxidants. M.S. Thesis, Texas A&M University: College Station, TX
2. Boyd W. Natural colors as functional ingredients in healthy foods. Cereal Foods World. 45(5):2000;221-222
3. Bridle P., Timberlake C.F. Anthocyanins as natural food colors - selected aspects. Food Chemistry. 58:1997;103-109
4. Bronnun-Hansen K., Jacobsen F., Flink J.M. Anthocyanin colorants from elderberry (sambucus nigra L.) 1. Process consideration of production of liquid extract. Journal of Food Technology. 20:1985;703-711
5. Brouillard R., Wigand M.C., Dangles O., Cheminat A. pH and solvent effects on the co-pigmentation reaction of malvin with polyphenols, purine and pyrimidine-derivatives. Journal of the Chemical Society, Perkin Transactions. 2(8):1991;1235-1241
6. Clifford M.N. Anthocyanins - nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture. 80:2000;1063-1072
7. Dube A., Bharti S., Laloraya M.M. Inhibition of anthocyanin synthesis by cobaltous ions in the 1st internode of Sorghum-bicolor L. Moench. Journal Of Experimental Botany. 43(255):1992;1379-1382
8. Emmons C.L., Peterson D.M. Antioxidant activity and phenolic contents of oat groats and hulls. Cereal Chemistry. 76(6):1999;902-906
9. Francis F.J. Food colorants: Anthocyanins. Critical Reviews in Food Science and Nutrition. 28:1989;273-314
10. Fulecki T., Francis F.J. Quantitative methods for anthocyanins. 1. Extraction and determination of total anthocyanin in cranberries. Journal of Food Science. 33:1968;72-77
11. Garcia-Viguera C., Zafrilla P., Tomas-Barberan F.A. The use of acetone as an extraction solvent for anthocyanins from strawberry fruit. Phytochemical Analysis. 9:1998;247-277
12. Gordon, L. A. (2001). Utilization of sorghum brans and barley flour in bread. M.S. Thesis, Texas A&M University: College Station, TX
13. Gous, F. (1989). Tannins and phenols in black sorghum. Ph.D. Dissertation, Texas A&M University: College Station, TX
14. Haber B. Carob fiber benefits and applications. Cereal Foods World. 47(8):2002;365-373
15. Hahn, D. H. (1984). Phenols of sorghum and maize: The effect of genotype and alkali processing. Ph.D. Dissertation. Texas A&M University: College Station, TX
16. lacobucci G.A., Sweeny J.G. The chemistry of anthocyanins, anthocyanidins and related flavylium salts. Tetrahedron. 39(19):1983;3005-3038
17. Kallithraka S., Garcia-Viguera C., Bridle P., Bakker J. Survey of solvents for the extraction of grape seed phenolics. Phytochemical Analysis. 6:1995;265-267
18. Kaluza W.Z., McGrath R.M., Roberts T.C., Schroder H.H. Separation of phenolics of Sorghum bicolor (L.) Moench grain. Journal of Agricultural and Food Chemistry. 28(6):1980;1191-1196
19. Kamei H., Kojima T., Hasegawa M., Koide T., Umeda T., Yukawa T., Terabe K. Suppression of tumor cell growth by anthocyanins in vitro. Cancer Investigations. 13(6):1995;590-594
20. Karaivanova M., Drenska D., Ovcharov R. A modification of the toxic effects of platinum complexes with anthocyanins. Eksperimetnalna Meditsna I Morfologiia. 29(2):1990;19-24
21. Lietti A., Cristoni A., Picci M. Studies of Vaccinium myrtillus anthocyanosides. I. Vasoprotective and anti-inflammatory activity. Arzneimittel-Forschung. 26(5):1976;829-832
22. Lu Y., Foo L.Y. Unusual anthocyanin reactions with acetone leading to pyranoanthocyanin formation. Tetrahedron Letters. 42:2001;1371-1373
23. Mitre-Dieste, C. M., Gordon, L. A., Awika, J., Suhendro, E. L., & Rooney, L.W. (2000). Cookies made with sorghum brans high in phenols and catechins. AACC Annual Meeting Abstracts. Available: http://www.aaccnet.org/ meetings/2000/abstracts/aOOma203.htm
24. Nip W.K., Burns E.E. Pigment characterization in grain sorghum. I. Red varieties. Cereal Chemistry. 46:1969;490-495
25. Nip W.K., Burns E.E. Pigment characterization in grain sorghum. II. White varieties. Cereal Chemistry. 48:1971;74-80
26. Quettier-Deleu C., Gressier B., Vasseur J., Dine T., Brunet C., Luyckx M., Cazin M., Cazin J-C., Bailleul F., Trotin F. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. Journal of Ethnopharmacology. 72(1):2000;35-42
27. Sene M., Dore T., Gallet C. Relationship between biomass and phenolic production in grain sorghum grown under different conditions. Agronomy Journal. 93(1):2001;49-54
28. Stafford H.A. Flavonoids and related phenolic compounds produced in the first internode of Sorghum vulgare preserved in darkness and in light. Plant Physiology. 40:1965;130-139
29. Sweeny J.G., Iacobucci G.A. Synthesis of anthocyanidins-III: Total synthesis of apigeninidin and luteolinidin chlorides. Tetrahedron. 37:1981;1481-1483
30. Timberlake C.F., Bridle P. Anthocyanins. Walford L. Development of food colors - I. 1980;115-149 Applied Science, London
31. Torre L.C., Barrit B.H. Quantitative evaluation of Rubus fruit anthocyanin pigments. Journal of Food Science. 42:1997;488-490
32. Wang H., Cao G., Prior R.L. Oxygen radical absorbing capacity of anthocyanins. Journal of Agricultural and Food Chemistry. 45:1997;304-309
33. Wang J., Kalt W., Sporns P. Comparison between HPLC and MALDI-TOF MS analysis of anthocyanins in highbush blueberries. Journal of Agricultural and Food Chemistry. 48:2000;3330-3335
34. Wrolstad, R. E. (1976). Color and pigment analyses in fruit products. Station Bulletin 624. Agriculture Experiment Station, Oregon State University
35. Yasumutsa K., Nakayama T.O.M., Chichester C.O. Flavonoids of sorghum. Journal of Food Science. 30:1965;663-667
36. Yu L., Haley S., Perret J., Harris M., Wilson J., Qian M. Free radical scavenging properties of wheat extracts. Journal of Agricultural and Food Chemistry. 50:2002;1619-1624
37. Zielinski H., Kozlowska H. Antioxidant activity and total phenolics in selected cereal phenolics and their different morphological fractions. Journal of Agricultural and Food Chemistry. 48:2000;2008-2016