The content of silbenoid trans-piceid and trans-resveratrol of red sorghum is reported to be 0.4–1.0 mg/kg and 0.2 mg/kg [20]. Total phenolic content, total flavonoid content, and total anthocyanin content of sorghum varieties associated with pigmented pericarp sorghum grains are summarized in Table 1.
Table 1
Total phenolics content (TPC), total flavonoids content (TFC), total anthocyanins content (TAC) of sorghum varieties associated with pigmented pericarps.
| Sorghum Source | TPC (mg/g) | TFC (mg/g) | TAC (mg/g) | Reference |
|---|---|---|---|---|
| White pericarp | 0.24–34.78 GAE | 0.06–0.38 RE | 0.02 CCE; 0.09 GAE |
[2,21,22] |
| Yellow pericarp | – | – | Bran: 0.26–0.81 AE; Flour: 0.10–0.35 AE |
[3] |
| Black pericarp | 4.13–11.50 GAE | 0–0.20 RE | 3.02 GAE, 0.18 CCE |
[2,21] |
| Brown pericarp | 3.58 GAE; 1.74 FAE |
1.39 CE | 5.55 GAE; | [21] |
| Red pericarp | 0.66–47.86 GAE | 0–0.60 RE | 0.41–0.60 GAE; 2.66–8.93 CCE |
[21,22] |
GAE: gallic acid equivalents; RE: rutin equivalents; CCE: cyanidin chloride equivalents; FAE: ferulic acid equivalents; CE: catechin equivalents; AE: apigenidin equivalents.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392263/#:~:text=The%20content%20of%20silbenoid%20trans,are%20summarized%20in%20Table%201.
The gluten-free nature of sorghum shows its great potential as an alternative cereal grain for human consumption by eliminating the risk of celiac disease for celiac patients. Except for the gluten-free nature, sorghum grain possesses bioactive phenolic compounds, such as phenolic acids, flavonoids, and anthocyanins [2,3], which are known to be associated with reducing the risk of many chronic diseases, such as diabetes, obesity, cancer, and cardiovascular disease [4,5,6,7]. More studies have recently been focused on the processing and health-promoting effects of sorghum phenolics.
We previously reported that 3-deoxyanthocyanidins (3-DXA) was the predominant anthocyanins in sorghum grains, which mainly included luteolinidin, apigeninidin, 5-methoxyluteolinidin, and 7-methoxy apigeninidin. This was found through the identification of anthocyanins in 25 sorghum grains with various pigmented pericarps, including red, brown, yellow, and white pericarps [13]. Except for the predominant phenolic acid and flavonoids, stilbenoids and polyamines are also present in sorghum grains in a small amount. The content of silbenoid trans-piceid and trans-resveratrol of red sorghum is reported to be 0.4–1.0 mg/kg and 0.2 mg/kg [20]. Total phenolic content, total flavonoid content, and total anthocyanin content of sorghum varieties associated with pigmented pericarp sorghum grains are summarized in Table 1.
