Flavonoid composition of lemon-yellow sorghum genotypes

Linda Dykes; Gary C Peterson; William L Rooney; Lloyd W Rooney

doi:10.1016/j.foodchem.2011.03.020

Flavonoid composition of lemon-yellow sorghum genotypes

Food Chem. 2011 Sep 1;128(1):173-9. doi: 10.1016/j.foodchem.2011.03.020. Epub 2011 Mar 29.

Authors

Linda Dykes¹, Gary C Peterson², William L Rooney³, Lloyd W Rooney³

Affiliations

¹ Cereal Quality Lab, Department of Soil and Crop Sciences, Texas A&M University, TAMU 2474, College Station, TX 77843, USA. Electronic address: ldykes@ag.tamu.edu.
² Texas A&M University, Agricultural Research and Extension Center, 1102 E. FM 1294, Lubbock, TX 79403, USA.
³ Cereal Quality Lab, Department of Soil and Crop Sciences, Texas A&M University, TAMU 2474, College Station, TX 77843, USA.

PMID: 25214345
DOI: 10.1016/j.foodchem.2011.03.020

Abstract

Flavonoid composition of lemon-yellow sorghums grown in two locations in Texas, USA was evaluated and compared with that of white and red sorghums using high performance liquid chromatography (HPLC-PDA). Sorghums from Lubbock were brighter in colour and had minimal weathering compared to those from College Station. Sorghums with red/purple secondary plant colour had the highest levels of 3-deoxyanthocyanidins (8-187μg/g) and their levels were highest in grains from College Station (39-187μg/g). Pericarp colour did not have any effect on 3-deoxyanthocyanidin levels (p>0.05). The tan plant lemon-yellow sorghum Tx2953 had the highest levels of flavones (268-362μg/g). Among the genotypes, lemon-yellow sorghums had the highest levels of flavanones (134-1780μg/g), which are located in the pericarp and their levels were increased in the grains with a bright yellow pericarp and minimal weathering. The high flavanone levels in lemon-yellow sorghums makes this sorghum genotype a good source of those compounds.

Keywords: 3-Deoxyanthocyanidins; Flavanones; Flavones; Flavonoids; Sorghum.