Prediction of total phenols, condensed tannins, and 3-deoxyanthocyanidins in sorghum grain using near-infrared (NIR) spectroscopy

被引:65
作者
Dykes, Linda [1 ]
Hoffmann, Leo, Jr.
Portillo-Rodriguez, Ostilio
Rooney, William L.
Rooney, Lloyd W.
机构
[1] Texas A&M Univ, Dept Soil & Crop Sci, Cereal Qual Lab, College Stn, TX 77843 USA
关键词
Sorghum; Near-infrared spectroscopy; Phenolics; FLAVONOID COMPOSITION; ANTIOXIDANT ACTIVITY; TOTAL ANTHOCYANIN; GENOTYPES; BLACK; INHIBITION; MOENCH; FOODS; BRANS;
D O I
10.1016/j.jcs.2014.02.002
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The reported high phenolic levels in sorghum have led an interest from sorghum breeding programs in developing and identifying germplasms with high phenolic levels, which require screening a large number of samples to find those with the highest levels. Since wet chemistry screening methods are slow, expensive, and destructive, the use of NIR calibration curves could be an alternative. The objectives of this project were to determine the variation range in total phenols, condensed tannins, and 3-deoxyanthocyanidin levels in a diverse set of sorghum genotypes and to assess the predictive value of NIR curves to estimate these compounds in sorghum. A calibration curve to estimate each compound was developed and validated with an independent validation set. Calibration curve correlations for total phenols, condensed tannins, and 3-deoxyanthocyanidins were r = 0.98, 0.97, and 0.99, respectively. Correlations between NIR-predicted values and reference values in the validation set were significant for total phenols (r = 0.93), condensed tannins (r = 0.81) and 3-deoxyanthocyanidin (r = 0.82). These indicated that sufficient variation for these compounds existed within sorghum and that NIR calibration curves could be used to rapidly and non-destructively predict total phenols, condensed tannins, and 3-deoxyanthocyanidins concentrations in whole grain sorghum. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码:138 / 142
页数:5
相关论文
共 35 条
[1]  
Beta T, 1999, J SCI FOOD AGR, V79, P1003, DOI 10.1002/(SICI)1097-0010(19990515)79:7<1003::AID-JSFA317>3.0.CO
[2]  
2-F
[3]   Inhibition of hyaluronidase activity by select sorghum brans [J].
Bralley, Eve ;
Greenspan, Phillip ;
Hargrove, James L. ;
Hartle, Diane K. .
JOURNAL OF MEDICINAL FOOD, 2008, 11 (02) :307-312
[4]   Anti-Inflammatory Activity of Select Sorghum (Sorghum bicolor) Brans [J].
Burdette, Amy ;
Garner, Pamela L. ;
Mayer, Eugene P. ;
Hargrove, James L. ;
Hartle, Diane K. ;
Greenspan, Phillip .
JOURNAL OF MEDICINAL FOOD, 2010, 13 (04) :879-887
[5]   Determination of total polyphenols content in green tea using FT-NIR spectroscopy and different PLS algorithms [J].
Chen, Quansheng ;
Zhao, Jiewen ;
Liu, Muhua ;
Cai, Jianrong ;
Liu, Jianhua .
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS, 2008, 46 (03) :568-573
[6]   Phenolic acid content of sorghum and maize cultivars varying in hardness [J].
Chiremba, Constance ;
Taylor, John R. N. ;
Rooney, Lloyd W. ;
Beta, Trust .
FOOD CHEMISTRY, 2012, 134 (01) :81-88
[7]   Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy [J].
Cozzolino, D ;
Kwiatkowski, MJ ;
Parker, M ;
Cynkar, WU ;
Dambergs, RG ;
Gishen, M ;
Herderich, MJ .
ANALYTICA CHIMICA ACTA, 2004, 513 (01) :73-80
[8]   Measurement of condensed tannins and dry matter in red grape homogenates using near infrared spectroscopy and partial least squares [J].
Cozzolino, Daniel ;
Cynkar, Wies U. ;
Dambergs, Robert G. ;
Mercurio, Meagan D. ;
Smith, Paul A. .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (17) :7631-7636
[9]  
Devi P.S., 2011, AFR J PURE APPL CHEM, V5, P181
[10]   The effect of sorghum type and processing on the antioxidant properties of African sorghum-based foods [J].
Dlamini, Nomusa R. ;
Taylor, John R. N. ;
Rooney, Lloyd W. .
FOOD CHEMISTRY, 2007, 105 (04) :1412-1419