• Chemistry, Medicine
  • Published in
    Journal of agricultural and…
    2004
  • DOI:10.1021/jf049653f

Properties of 3-deoxyanthocyanins from sorghum.

@article{Awika2004PropertiesO3,
  title={Properties of 3-deoxyanthocyanins from sorghum.},
  author={Joseph M Awika and Lloyd W. Rooney and Ralph D. Waniska},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 14},
  pages={
          4388-94
        }
}
There is increasing interest in natural food colorants with functional properties. Anthocyanins from black, brown (containing tannins), and red sorghums were characterized by spectrophotometric and HPLC techniques. The antioxidant activity and pH stability of the anthocyanins were also determined. Sorghum brans had 3-4 times higher anthocyanin contents than the whole grains. Black sorghum had the highest anthocyanin content (average = 10.1 mg/g in bran). The brown and red sorghum brans had… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 83 CITATIONS

Chemical and genetic diversity of high-seed-yield sorghum (Sorghum bicolor M.) germplasms.

  • Genetics and molecular research : GMR
  • 2016
VIEW 11 EXCERPTS
CITES BACKGROUND & METHODS
HIGHLY INFLUENCED

Effect of Grain Sorghum Polyphenols on Fecal Fermentation

VIEW 5 EXCERPTS
CITES BACKGROUND
HIGHLY INFLUENCED

Natural food colouring with dye sorghum leaf sheaths

VIEW 3 EXCERPTS
CITES BACKGROUND
HIGHLY INFLUENCED

FILTER CITATIONS BY YEAR

2005
2019

CITATION STATISTICS

  • 12 Highly Influenced Citations

  • Averaged 6 Citations per year from 2017 through 2019