Khoddami, A. and Mohammadrezaei, M. and Roberts, T.H.
(2017)
Effects of sorghum malting on colour, major classes
of phenolics and individual anthocyanins.
Molecules, 22 (10).
pp. 1-17.
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Abstract
Sorghum (Sorghum bicolor) grain contains many health-promoting phytochemicals,
including a broad range of phenolic compounds. Malting of cereal grains is known to increase
the bioavailability of macro- and micronutrients. However, the detailed effects of malting on sorghum
grain anthocyanins, a major class of phenolics that influence the taste and colour of sorghum-based
foods, requires further investigation. Eight commercial sorghum hybrids harvested from three
regions in eastern Australia were malted and analysed for colour, tannin content, total phenolic
content (TPC), flavan-4-ols, total flavonoids, total anthocyanins and 3-deoxyanthocyanins. Grains of
all the sorghums were found to be tannin-free. Malting decreased the TPC of all samples. For TPC,
the grand means among all the sorghum cultivars for raw and malted grain were 2.77 and 2.48 mg
gallic acid equivalents (GAE)/g, respectively. For flavan-4-ols, the grand means for raw and malted
sorghum grains were 2.98 and 2.23 abs/mL/g, respectively. Remarkably, total anthocyanin levels
more than doubled upon malting whereas total flavonoid levels decreased by 12%. The average
abundance of 3-deoxyanthocyanins in raw sorghum grains increased for about 8-fold upon malting.
Our results will be valuable for sorghum breeders in the selection of lines for specific end uses and
for food scientists developing sorghum-based products.
| Item Type: |
Article
|
| Uncontrolled Keywords: |
Sorghum; malting; phenolic compounds; 3-deoxyanthocyanins |
| Author Affiliation: |
Plant Breeding Institute, Sydney Institute of Agriculture, University of Sydney, Sydney, NSW 2006,
Australia; thomas.roberts@sydney.edu.au |
| Subjects: |
Crop Improvement > Plant Breeding |
| Divisions: |
Sorghum |
| Depositing User: |
Mr T L Gautham
|
| Date Deposited: |
28 Aug 2018 07:50 |
| Last Modified: |
28 Aug 2018 07:50 |
| URI: |
http://eprints.icrisat.ac.in/id/eprint/15570 |
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