Antioxidant properties of 3-deoxyanthocyanidins and polyphenolic extracts from Cote d'Ivoire's red and white sorghums assessed by ORAC and in vitro LDL oxidisability tests

作者：Carbonneau Marie Annette^*; Cisse Moctar; Mora Soumille Nathalie; Dairi Sofiane; Rosa Maxence; Michel Francoise; Lauret Celine; Cristol Jean Paul; Dangles Olivier

来源：Food Chemistry, 2014, 145: 701-709.

DOI：10.1016/j.foodchem.2013.07.025

• 3-Deoxyanthocyanidins, apigeninidin, luteolinidin
• Sorghum polyphenols
• Oxygen radical absorption capacity
• Low density lipoprotein oxidation
• Vitamin E

Red sorghum is a source of phenolic compounds (PCs), including 3-deoxyanthocyanidins that may protect against oxidative stress related disease such as atherosclerosis. HPLC was used to characterise and quantify PCs extracted from red or white sorghum whole grain flour. Antioxidant activity was measured by an oxygen radical absorbance capacity assay and against LDL-oxidisability, and further compared to that of synthesised 3-deoxyanthocyanidins (i.e., luteolinidin and apigeninidin). Phenolic content of red and white sorghums was evaluated as 3.90 +/- 0.01 and 0.07 +/- 0.01 mmol gallic acid equivalents L-1, respectively. Luteolinidin and apigeninidin were mainly found in red sorghum. Red sorghum had almost 3 and 10 times greater specific antioxidant activity compared to luteolinidin and apigeninidin, respectively. Red sorghum PCs and the two 3-deoxyanthocyanidins were also effective at preventing LDL vitamin E depletion and conjugated diene production. Red sorghum flour exhibits antioxidant capacity suggesting that it may be a valuable health-promoting food.

• 出版日期2014-2-15