Potentiality of red sorghum for producing stilbenoid-enriched beers with high antioxidant activity
(2011) Journal of Agricultural and Food Chemistry — Vol. 59, n° 8, p. 4088-4094 (2011)
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- Abstract
- trans-Piceid and trans-resveratrol were authenticated for the first time by high-resoution mass spectrometry in red sorghum grains. A 0.4−1 mg/kg amount of trans-piceid and up to 0.2 mg/kg trans-resveratrol were quantified by reversed phase high-performance liquid chromatography−atmospheric pressure chemical ionization(+)-tandem mass spectrometry. The white sorghum samples contained only traces of trans-piceid (up to 0.1 mg/kg), and trans-resveratrol was absent. In much lower amounts than procyanidins, stilbenoids are not able to contribute significantly to the exceptional antioxidant activity of red sorghum (ORAC, 83−147 μmol TE/g; AAPH, 0.61−1.79 min/mg kg−1). More than 10 mg/kg of total stilbenoids have been reported in some hop varieties. Yet, as hop is a minor wort ingredient as compared to cereals, red sorghum could be the main source of trans-piceid in beer. Hop remains, however, the single source of cis-piceid.
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Bröhan, M., Jerkovic, V., & Collin, S. (2011). Potentiality of red sorghum for producing stilbenoid-enriched beers with high antioxidant activity. Journal of Agricultural and Food Chemistry, 59(8), 4088-4094. https://doi.org/10.1021/jf1047755 (Original work published 2011)