Identification and characterization of phenolic compounds in hydromethanolic extracts of sorghum wholegrains by LC-ESI-MSn

卷:211

Kang, Jinguo ; Price, William E. ; Ashton, John ; Tapsell, Linda C. ; Johnson, Stuart

Univ Wollongong

关键词: Phenolic;    compounds;    Sorghum;    HPLC-ESI-MSn;   

DOI  :  10.1016/j.foodchem.2016.05.052

学科分类：食品科学和技术

【 摘 要 】

Hydromethanolic extracts of brown, red, and white sorghum whole grains were analysed by LC-MSn in negative ESI mode within the range m/z 150-550 amu. Besides the flavonoids already reported in sorghum, a number of flavonoids were also identified in the sorghum grain for the first time, including flavanones, flavonols and flavanonols, and flavan-3-ol derivatives. Various phenylpropane glycerides were also found in the sorghum grain, the majority of them are reported here for the first time, and a few of them were detected with abundant peaks in the extracts, indicating they are another important class of phenolic compounds in sorghum. In addition, phenolamides were also found in sorghum grain, which have not been reported before, and dicaffeoyl spermidine was detected in high abundance in the extracts of all three type sorghum grains. These results confirmed that sorghum is a rich source of various phenolic compounds. (C) 2016 Elsevier Ltd. All rights reserved.