Catechins and derived procyanidins in red and white sorghum. Their contributions to antioxidant activity

Bröhan, Meike;Jerkovic, Vesna;Wilmotte, Rodrigue;Collin, Sonia
(2011) Institute of Brewing. Journal — Vol. 117, n° 4, p. 600-607 (2011)

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Authors
  • Bröhan, MeikeUCLouvain
    Author
  • Jerkovic, VesnaUCLouvain
    Author
  • Wilmotte, RodrigueUCLouvain
    Author
  • Collin, SoniaUCLouvain
    Author
Abstract
Flavan-3-ol monomers and derived procyanidins were determined by NP- and RP-HPLC-ESI(-)-MS/MS after extraction with a mixture of acetone/water/acetic acid (70:28:2, v/v). Logically, red sorghum was found to contain much higher amounts of monomers up to hexamers (Σ(P1–P6) = 61.4–450.2 mg/kg, (-)epicatechin equivalents) than white sorghum (0.2 mg/kg, (-)epicatechin equivalents). (+)Catechin was identified as its major monomer and B1 turned out to be the main dimer. Thiolysis confirmed that (+)catechin is the major terminal unit (50–88%), while (-)epicatechin is more frequent as extension units (50–86%). The contribution of monomers ((+)catechin and (-)epicatechin) and dimers (B1 and B2) to the total antioxidant activity determined by RP-HPLC-online TEAC was revealed to be very weak.
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Bröhan, M., Jerkovic, V., Wilmotte, R., & Collin, S. (2011). Catechins and derived procyanidins in red and white sorghum. Their contributions to antioxidant activity. Institute of Brewing. Journal, 117(4), 600-607. https://hdl.handle.net/2078.5/77751 (Original work published 2011)