Effects of Sorghum Malting on Colour, Major Classes of Phenolics and Individual Anthocyanins

Abstract

) grain contains many health-promoting phytochemicals, including a broad range of phenolic compounds. Malting of cereal grains is known to increase the bioavailability of macro- and micronutrients. However, the detailed effects of malting on sorghum grain anthocyanins, a major class of phenolics that influence the taste and colour of sorghum-based foods, requires further investigation. Eight commercial sorghum hybrids harvested from three regions in eastern Australia were malted and analysed for colour, tannin content, total phenolic content (TPC), flavan-4-ols, total flavonoids, total anthocyanins and 3-deoxyanthocyanins. Grains of all the sorghums were found to be tannin-free. Malting decreased the TPC of all samples. For TPC, the grand means among all the sorghum cultivars for raw and malted grain were 2.77 and 2.48 mg gallic acid equivalents (GAE)/g, respectively. For flavan-4-ols, the grand means for raw and malted sorghum grains were 2.98 and 2.23 abs/mL/g, respectively. Remarkably, total anthocyanin levels more than doubled upon malting whereas total flavonoid levels decreased by 12%. The average abundance of 3-deoxyanthocyanins in raw sorghum grains increased for about 8-fold upon malting. Our results will be valuable for sorghum breeders in the selection of lines for specific end uses and for food scientists developing sorghum-based products.