title: Growth temperature and genotype both play important roles in sorghum grain phenolic composition.
abstract: Polyphenols in sorghum grains are a source of dietary antioxidants. Polyphenols in six diverse sorghum genotypes grown under two day/night temperature regimes of optimal temperature (OT, 32/21 °C and high temperature (HT, 38/21 °C) were investigated. A total of 23 phenolic compounds were positively or tentatively identified by HPLC-DAD-ESIMS. Compared with other pigmented types, the phenolic profile of white sorghum PI563516 was simpler, since fewer polyphenols were detected. Brown sorghum IS 8525 had the highest levels of caffeic and ferulic acid, but apigenin and luteolin were not detected. Free luteolinidin and apigeninidin levels were lower under HT than OT across all genotypes (p ≤ 0.05), suggesting HT could have inhibited 3-deoxyanthocyanidins formation. These results provide new information on the effects of HT on specific polyphenols in various Australian sorghum genotypes, which might be used as a guide to grow high antioxidant sorghum grains under projected high temperature in the future.
authors.affiliation: Food Science and Technology Program, School of Public Health, Curtin University, Perth, WA 6845, Australia.
authors.forename: Gangcheng
authors.initials: G
authors.lastname: Wu
authors.affiliation: Food Science and Technology Program, School of Public Health, Curtin University, Perth, WA 6845, Australia.
authors.forename: Stuart K
authors.initials: SK
authors.lastname: Johnson
authors.affiliation: International Institute of Agri-Food Security (IIAFS), Curtin University, PO Box U1987, Perth, WA 6845, Australia.
authors.forename: Janet F
authors.initials: JF
authors.lastname: Bornman
authors.affiliation: Department of Environment and Agriculture, School of Science, Curtin University, Perth, WA 6845, Australia.
authors.forename: Sarita J
authors.initials: SJ
authors.lastname: Bennett
authors.affiliation: Centre for Microscopy, Characterisation and Analysis, University of Western Australia, Perth, WA, 6009, Australia.
authors.forename: Michael W
authors.initials: MW
authors.lastname: Clarke
authors.affiliation: Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Qld 4072, Australia.
authors.forename: Vijaya
authors.initials: V
authors.lastname: Singh
authors.affiliation: Food Science and Technology Program, School of Public Health, Curtin University, Perth, WA 6845, Australia.|Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia.
authors.forename: Zhongxiang
authors.initials: Z
authors.lastname: Fang
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D047310:Apigenin / Q000032:analysis; D001315:Australia; D002851:Chromatography, High Pressure Liquid; D003373:Coumaric Acids / Q000032:analysis; D005838:Genotype; D059808:Polyphenols / Q000032:analysis / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry / Q000378:metabolism; D045868:Sorghum / Q000235:genetics* / Q000254:growth & development / Q000378:metabolism; D021241:Spectrometry, Mass, Electrospray Ionization; D013696:Temperature; D000094162:Phytoalexins
chemical_list: D000872:Anthocyanins; D047310:Apigenin; D003373:Coumaric Acids; D059808:Polyphenols; C104027:apigeninidin; D000094162:Phytoalexins; C518537:luteolinidin