Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti‐inflammatory properties

Abstract

Abstract In this study, a new red sorghum variety (Ji Liang No. 1) was investigated for its triacylglycerol ( TAG ) and fatty acid profiles, carotenoid and tocopherol compositions, total phenolic, total flavonoid and phenolic acid contents, and antioxidant and anti‐inflammatory properties. A total of 17 TAG s were identified in the red sorghum oil. Linoleic and oleic acids were the primary fatty acids, contributing more than 80% of the total fatty acids. β‐Carotene was the primary carotenoid at a level of 26.14 μg/g. α‐, γ‐, and δ‐tocopherols were at levels of 0.19, 4.08, and 0.10 μg/g, respectively. Moreover, acetone–water (60:40, v/v) extract of the red sorghum exhibited the greatest total phenolic content of 2.77 mg GAE /g and total flavonoid content of 5.44 mg RE /g. The extract had scavenging capacities against DPPH , ABTS + , and peroxyl radicals and suppressed LPS stimulated IL ‐1β, IL ‐6, and COX ‐2 mRNA expressions in a dose‐dependent manner. Ferulic, p ‐coumaric, isoferulic, and p ‐hydroxybenzoic acids were found in the red sorghum, with ferulic acid as the predominant phenolic acid and mostly in an insoluble bound form. These data indicated a potential utilization of the red sorghum in health‐promoting functional food or supplemental products.