There is increasing interest in natural food colorants like carotenoids and anthocyanins with functional properties. Red sorghum bran is known as a rich source for anthocyanins. The anthocyanin contents extracted from red sorghum bran were evaluated by biochemical analysis. Among the three solvent system used, the acidified methanol extract showed a highest anthocyanin content (4.7？mg/g of sorghum bran) followed by methanol (1.95？mg/g) and acetone (1？mg/g). Similarly, the highest total flavonoids (143？mg/g) and total phenolic contents (0.93？mg/g) were obtained in acidified methanol extracts than methanol and acetone extracts. To study the health benefits of anthocyanin from red sorghum bran, the total antioxidant activity was evaluated by biochemical and molecular methods. The highest antioxidant activity was observed in acidified methanol extracts of anthocyanin in dose-dependent manner. The antioxidant activity of the red sorghum bran was directly related to the total anthocyanin found in red sorghum bran. 1. Introduction Anthocyanins are becoming increasingly important not only as food colorants but also as antioxidants. Anthocyanins are reported to have some therapeutic benefits including vasoprotective and anti-inflammatory properties [1] and anticancer [2] as well as hypoglycemic effects [3]. There is a rising demand for natural sources of food colorants with nutraceutical benefits [4], and alternative sources of natural anthocyanins are becoming more important. Special features of the sorghum crop are very important in the world’s human diet, with over 300 million people dependent on it [5]. Sorghum is one of the major staple foods in Africa, Middle East, and Asia. It is drought resistant and is, therefore, an extremely important commodity that provides necessary food and feed for millions of people living in semiarid environment worldwide. Sorghums have high levels of anthocyanins and other phenols concentrated in their brans [6, 7]. These sorghum bran fractions are potentially useful ingredients in various functional food applications and were shown to produce desirable attributes (e.g., attractive natural colour) without adversely affecting other sensory properties of foods. These ingredients are bound to play a crucial role in food applications as a diversified functional food base. However, to ensure their economic potential, the sorghum bran anthocyanins must be extracted in an efficient manner in which their original form is preserved as much as possible. Oxidation is essential to many living organisms for the production of energy
References
[1]
T. Tsuda, F. Horio, and T. Osawa, “Cyanidin 3-O-β-D-glucoside suppresses nitric oxide production during a zymosan treatment in rats,” Journal of Nutritional Science and Vitaminology, vol. 48, no. 4, pp. 305–310, 2002.
[2]
C. Zhao, M. Giusti, M. Malik, M. Moyer, and B. Magnuson, “Effects of commercial anthocyanin—rich extracts on colonic cancer and non tumorigenic colonic cell growth,” Journal of Agricultural and Food Chemistry, vol. 52, pp. 6122–6128, 2004.
[3]
T. Tsuda, F. Horio, K. Uchida, H. Aoki, and T. Osawa, “Dietary cyanidin 3-O-β-D-glucoside-rich purple corn color prevents obesity and ameliorates hyperglycemia in mice,” Journal of Nutrition, vol. 133, no. 7, pp. 2125–2130, 2003.
[4]
W. Boyd, “Natural colors as functional ingredients in healthy foods,” Cereal Foods World, vol. 45, no. 5, pp. 221–222, 2000.
[5]
R. Bukantis, “Energy inputs in sorghum production,” in Handbook of Energy Utilization in Agriculture, D. Pimentel, Ed., pp. 103–108, CRC Press, Boca Raton, Fla, USA, 1980.
[6]
S. M. Awika, Sorghum phenols as antioxidants, M.S. thesis, Texas A&M University: College Station, Tex, USA, 2000.
[7]
F. Gous, Tannins and phenols inblack sorghum, Ph.D. Dissertation, Texas A&M University: College Station, Tex, USA, 1989.
[8]
O. Blokhina, E. Virolainen, and K. V. Fagerstedt, “Antioxidants, oxidative damage and oxygen deprivation stress: a review,” Annals of Botany, vol. 91, pp. 179–194, 2003.
[9]
B. Halliwell and J. M. C. Gutteridge, Free radicals in biology and medicine, Oxford University Press, New York, NY, USA, 3rd edition, 1999.
[10]
J. Moskovitz, K. A. Yim, and P. B. Chock, “Free radicals and disease,” Archives of Biochemistry and Biophysics, vol. 397, no. 2, pp. 354–359, 2002.
[11]
M. G. Simic, “Mechanisms of inhibition of free-radical processes in mutagenesis and carcinogenesis,” Mutation Research, vol. 202, no. 2, pp. 377–386, 1988.
[12]
？. Gül？in, “Antioxidant and antiradical activities of L-carnitine,” Life Sciences, vol. 78, no. 8, pp. 803–811, 2006.
[13]
C. Rice-Evans, N. J. Miller, and G. Paganga, “Antioxidant properties of phenolic compounds,” Trends in Plant Science, vol. 2, no. 4, pp. 152–159, 1997.
[14]
M. A. Joseph, W. R. Lloyd, and D. W. Ralph, “Anthocaynins from black sorghum and their antioxidant properties,” Food Chemistry, vol. 90, pp. 293–301, 2004.
[15]
D. Strack, E. Busch, and E. Klein, “Anthocyanin patterns in european orchids and their taxonomic and phylogenetic relevance,” Phytochemistry, vol. 28, no. 8, pp. 2127–2139, 1989.
[16]
A. Meda, C. E. Lamien, M. Romito, J. Millogo, and O. G. Nacoulma, “Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity,” Food Chemistry, vol. 91, no. 3, pp. 571–577, 2005.
[17]
L. W. Chang, W. J. Yen, S. C. Huang, and P. D. Duh, “Antioxidant activity of sesame coat,” Food Chemistry, vol. 78, no. 3, pp. 347–354, 2002.
[18]
C. Chang, M. H. Yang, H. M. Wen, and J. C. Chern, “Estimation of total flavonoid content in propolis by two complementary colometric methods,” Journal of Food and Drug Analysis, vol. 10, no. 3, pp. 178–182, 2002.
[19]
T. Fuleki and F. J. Francis, “Determination of total anthocyanin and degradation index for craneberry juice,” Food Science, vol. 33, pp. 78–83, 1968.
[20]
J. A. Larrauri, C. Sánchez-Moreno, and F. Saura-Calixto, “Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels,” Journal of Agricultural and Food Chemistry, vol. 46, no. 7, pp. 2694–2697, 1998.
[21]
R. P. Singh, C. K. N. Murthy, and G. K. Jayaprakash, “Studies on the antioxidant acitivity of pomegranate (Pubica granatum) Peel and seed extract using in vitro models,” Journal of Agricultural and Food Chemistry, vol. 50, pp. 81–86, 2002.
[22]
M. Oyaizu, “Studies on product of browning rection prepared from glucose amine,” Japanese Journal of Nutrition, vol. 44, pp. 307–315, 1986.
[23]
O. Siddhurajua, P. S. Mohanb, and K. Beckera, “Studies on the antioxidant activity of Indian Laburnum (Cassia fistula L,): a preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp,” Food Chemistry, vol. 79, pp. 61–67, 2002.
[24]
T. C. P. Dinis, V. M. C. Madeira, and L. M. Almeida, “Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers,” Archives of Biochemistry and Biophysics, vol. 315, no. 1, pp. 161–169, 1994.
[25]
P. D. Duh, “Antioxidant activity of burdock (Arctium lappa Linne): its scavenging effect on free radical and active oxygen,” Journal of the American Oil Chemists Society, vol. 75, no. 4, pp. 455–461, 1998.
[26]
J. C. Lee, H. R. Kim, J. Kim, and Y. S. Jang, “Antioxidant property of an ethanol extract of the stem of Opuntia ficus-indica var. saboten,” Journal of Agricultural and Food Chemistry, vol. 50, no. 22, pp. 6490–6496, 2002.
[27]
Y. Lu and L. Y. Foo, “Unusual anthocyanin reaction with acetone leading to pyranoanthocyanin formation,” Tetrahedron Letters, vol. 42, no. 7, pp. 1371–1373, 2001.
[28]
S. Sellappan and C. C. Akoh, “Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions,” Journal of Agricultural and Food Chemistry, vol. 50, no. 19, pp. 5338–5342, 2002.
[29]
M. M. Giusti and R. E. Wrolstad, “Acylated anthocyanins from edible sources and their applications in food systems,” Biochemical Engineering Journal, vol. 14, no. 3, pp. 217–225, 2003.
[30]
M. Awika, C. M. McDonough, and L. W. Rooney, “Decorticating sorghum to concentrate healthy phytochemicals,” Journal of Agricultural and Food Chemistry, vol. 53, no. 16, pp. 6230–6234, 2005.
[31]
K. G. Duodu and P. S. Belton, “Chemical composition and antioxidant effects from sorghum flour and bran,” 2006.
[32]
P. S. Wharton and R. H. Nicholson, “Temporal synthesis and radiolabelling of the sorghum 3-deoxyanthocyanidin phytoalexins and the anthocyanin, cyanidin 3-dimalonyl glucoside,” New Phytologist, vol. 145, no. 3, pp. 457–469, 2000.
[33]
L. Dykes and L. W. Rooney, “Sorghum and millet phenols and antioxidants,” Journal of Cereal Science, vol. 44, no. 3, pp. 236–251, 2006.
[34]
C. Garcia-Viguera, P. Zafrilla, and F. A. Tomás-Barberán, “The use of acetone as an extraction solvent for anthocyanins from strawberry fruit,” Phytochemical Analysis, vol. 9, no. 6, pp. 274–277, 1998.
[35]
S. Kallithraka, C. Garcia-Viguera, P. Bridle, and J. Bakker, “Survey of solvents for the extraction of grape seed phenolics,” Phytochemical Analysis, vol. 6, no. 5, pp. 265–267, 1995.
[36]
K. Robards, P. D. Prenzler, G. Tucker, P. Swatsitang, and W. Glover, “Phenolic compounds and their role in oxidative processes in fruits,” Food Chemistry, vol. 66, no. 4, pp. 401–436, 1999.
[37]
C. Sánchez-Moreno, “Methods used to evaluate the free radical scavenging acitivity in foods and biological systems,” Food Science and Technology International, vol. 8, no. 3, pp. 121–137, 2002.
[38]
L. S. Einbond, K. A. Reynertson, X. D. Luo, M. J. Basile, and E. J. Kennelly, “Anthocyanin antioxidants from edible fruits,” Food Chemistry, vol. 84, no. 1, pp. 23–28, 2004.
[39]
H. Kappus, “Lipid peroxidation; mechanism and biological relevance,” in Free Radicals and Food Additives, O. Asuoma and B. Halliwell, Eds., pp. 59–74, Taylor and Francis, New York, NY, USA, 1991.
[40]
C. K. N. Murthy, R. P. Singh, and G. K. Jayaprakasha, “Antioxidant acitivities of grape (Visits vinegera) Pomace extract,” Journal to Agricultural and Food Chemistry, vol. 50, pp. 5905–5914, 2002.
[41]
B. N. Shyamala, S. Gupta, A. J. Lakshmi, and J. Prakash, “Leafy vegetable extracts-antioxidant activity and effect on storage stability of heated oils,” Innovative Food Science and Emerging Technologies, vol. 6, no. 2, pp. 239–245, 2005.
[42]
G. C. Yen and P. D. Duh, “Antioxidative properties of methanolic extracts from peanut hulls,” Journal of the American Oil Chemists' Society, vol. 70, no. 4, pp. 383–386, 1993.
[43]
X. Pin-Der-Duh, X. Pin-Chan-Du, and X. Gow-Chin Yen, “Action of methanolic extract of mung bean hulls as inhibitors of lipid peroxidation and non-lipid oxidative damage,” Food and Chemical Toxicology, vol. 37, no. 11, pp. 1055–1061, 1999.
[44]
M. Tanaka, C. W. Kuie, X. Nagashima, and T. Taguchi, “Applications of antioxidative maillard reaction products from histidine and glucose to Saradine products,” Nippon Gakkaishi, vol. 54, pp. 1409–1414, 1988.
[45]
L. A. Gordon, Utilization of sorghum brans and barley flour in bread, M.S. thesis, Texas A and M University: College Station, Texas, Tex, USA, 2001.
[46]
M. K. Dahl and T. Richardson, “Photogeneration of Superoxide anion in serum of bovine milk and in model system containing ribotharin and aminocids,” Journal of Dairy Science, vol. 61, pp. 400–407, 1978.
[47]
A. S. Meyer and A. Isaksen, “Application of enzymes as food antioxidants,” Trends in Food Science and Technology, vol. 6, no. 9, pp. 300–304, 1995.
[48]
C. L. Hsu, W. Chen, Y. M. Weng, and Y. Tseng, “Chemical composition, physical properties, and antioxidant activities of Yam flours as affected by different drying methods,” Food Chemistry, vol. 83, no. 1, pp. 85–92, 2003.
[49]
M. Elmasta？, I. Gül？in, ？. I？ildak, ？. I. Küfrevio？lu, K. Ibao？lu, and H. Y. Aboul-Enein, “Radical scavenging activity and antioxidant capacity of bay leaf extracts,” Journal of the Iranian Chemical Society, vol. 3, no. 3, pp. 258–266, 2006.
[50]
Y. S. Park, S. J. Kim, and H. I. Chang, “Isolation of Anthocyanin from Black Rice (Heugjinjibyeu) and Screening of its antioxidant activities,” Korean Journal of Microbiology and Biotechnology, vol. 36, pp. 55–60, 2008.
[51]
E. Rollet-Labelle, M.-J. Grange, C. Elbim, C. Marquetty, M.-A. Gougerot-Pocidalo, and C. Pasquier, “Hydroxyl radical as a potential intracellular mediator of polymorphonuclear neutrophil apoptosis,” Free Radical Biology and Medicine, vol. 24, no. 4, pp. 563–572, 1998.
[52]
C. Smith, B. Halliwell, and O. I. Aruoma, “Protection by albumin against the pro-oxidant actions of phenolic dietary components,” Food and Chemical Toxicology, vol. 30, no. 6, pp. 483–489, 1992.
[53]
B. Halliwell and J. M. C. Gutteridge, “Role of free radicals and catalytic metal ions in human disease: an overview,” Methods in Enzymology, vol. 186, pp. 1–85, 1990.
[54]
Y. Zhou, Y. Lu, and D. Wei, “Antioxidant activity of a flavanoid rich extract of Hypericum perforatum L. invitro,” Journal of Agricultural and Food Chemistry, vol. 52, pp. 5032–5039, 2004.
[55]
P. Sestili, A. Guidarelli, M. Dacha, and O. Cantoni, “Quercetin prevents DNA single strand breakage and cytotoxicity caused by tert-butylhydroperoxide: free radical scavenging versus iron chelating mechanism,” Free Radical Biology and Medicine, vol. 25, no. 2, pp. 196–200, 1998.
[56]
T. Mas, J. Susperregui, B. Berké et al., “DNA triplex stabilization property of natural anthocyanins,” Phytochemistry, vol. 53, no. 6, pp. 679–687, 2000.
[57]
S. J. Han, S. N. Ryu, and S. S. Kang, “A new 2-arylbenzofuran with antioxidant activity from the black colored rice (Oryza sativa L.) bran,” Chemical and Pharmaceutical Bulletin, vol. 52, no. 11, pp. 1365–1366, 2004.
