Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 1, 2005
Publication Date: September 11, 2005
Citation: Seitz, L.M. 2005. 3-deoxyanthocyanidins and other phenolic compounds in grain from sorghum sister lines with white, red, and yellow pericarp [abstract]. AACC International Meeting. Poster Paper No. 270. Technical Abstract: There is considerable genetic diversity in sorghum lines, including color of the grain, that can affect utilization of sorghum in foods and other applications. This research was conducted to determine relative concentrations of colored 3-deoxyanthocyanidins in sorghum sister lines which differed only in grain pericarp color. The purple plant-type sorghums were grown on two experimental plots in Nebraska in 2004. Previous research in this laboratory has shown that degree of weathering can affect concentrations of 3-deoxyanthocyanidins in sorghum grain. Ergosterol levels in these grain samples indicated that degree of weathering was similar among the three lines. The 3-deoxyanthocyanidins were identified by using HPLC coupled with UV-Vis and mass spectroscopy to compare observed compounds with authentic standards and data from previous investigations. Apigeninidin (AP), 5-O-methylapigeninidin (AP5), luteolinidin (LU), and 5-O-methylluteolinidin (LU5) were found in the grain from each line at both locations, with AP and AP5 always more prevalent than LU and LU5. Concentrations ranged from 1.5-4.5, 1.3-4.2, 8.9-36.2, and 5.9-22.8 'g/g for LU, LU5, AP, and AP5, respectively. Total 3-deoxyanthocyanidin concentrations were generally lowest in grain with white pericarp and highest in grain with yellow pericarp. Noteworthy differences in concentrations of other phenolic compounds yet to be identified were observed in chromatograms of methanol extracts from the sister lines, especially in lines with yellow compared to those with red or white pericarp. These findings will aid plant breeders evaluate genotypes for production of colored and other important compounds, and will help users determine quality of grain for various food and industrial applications.