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

• Published in: Food chemistry Vol. 145; pp. 701 - 709
• Main Authors: Carbonneau, Marie-Annette, Cisse, Moctar, Mora-Soumille, Nathalie, Dairi, Sofiane, Rosa, Maxence, Michel, Françoise, Lauret, Céline, Cristol, Jean-Paul, Dangles, Olivier
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.02.2014; Elsevier
• Subjects: 3-Deoxyanthocyanidins, apigeninidin, luteolinidin; Agricultural sciences; Anthocyanins - chemistry; Anthocyanins - isolation & purification; Antioxidants - chemistry; Antioxidants - isolation & purification; Apigenin - chemistry; Apigenin - isolation & purification; Biological and medical sciences; Chromatography, High Pressure Liquid; Cote d'Ivoire; Food toxicology; Humans; Life Sciences; Lipoproteins, LDL - chemistry; Low density lipoprotein oxidation; Medical sciences; Oxidation-Reduction; Oxygen radical absorption capacity; Plant Extracts - chemistry; Polyphenols - chemistry; Polyphenols - isolation & purification; Reactive Oxygen Species - chemistry; Sorghum - chemistry; Sorghum - metabolism; Sorghum polyphenols; Toxicology; Vitamin E; Côte d'Ivoire; Africa; Cote d'Ivoire; Sorghum polyphenols; 3-Deoxyanthocyanidins, apigeninidin, luteolinidin; Vitamin E; Low density lipoprotein oxidation; Oxygen radical absorption capacity; Monocotyledones; Oxygen; Sorghum; Extract; Antioxidant; In vitro; Micronutrient; Lipoprotein LDL; Polyphenol; Absorption; Gramineae; Angiospermae; Plant origin; Phenols; Spermatophyta; Oxidation; Proanthocyanidin; luteolinidin; Shorghum polyphenols; 3-Deoxyanthocyanidins; apigeninidin
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.07.025

•We synthesised sorghum 3-deoxyanthocyanidins (3-DAs) apigeninidin and luteolinidin.•We report ORAC values of 3-DAs and polyphenols extracted from sorghum whole flour.•We analysed in vitro LDL oxidation initiated by Cu2+ ions or by diazo compound AAPH.•Sorghum polyphenol and 3-DA were compared via ORAC and LDL oxidisability protection.•Protection of LDL-vitamin E was explored. 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±0.01mmol 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.