The Location And Effect Of Polyphenolic Compounds In Grain Sorghum
Abstract
A review of tannins and their relation with brown sorghums is presented. Sorghums high in tannins cause a decrease in the digestibility of the grain, thereby lowering animal utilization. Other polyphenolic compounds often cause off coloring in food products making them undesirable. This study was conducted to try and determine the location of the polyphenolic compounds in the sorghum kernel.
Samples used included kernels with a white pericarp with a testa, a white pericarp without a testa, a red pericarp with a testa, and a red pericarp without a testa. Kernels with a partial testa were also viewed under light microscopy. However, due to a shortage of this type no other work was done with them. Of the others, both pearled and unpearled forms were tested.
Stains used were sodium hydroxide, ferric chloride, and the nitroso reaction. The unpearled samples showed little or no color. The tannins appear to be located in the testa layer which does not appear to have an organized structure.
Description
Program year: 1976/1977Digitized from print original stored in HDR
Citation
Glover, Mary Elizabeth (1977). The Location And Effect Of Polyphenolic Compounds In Grain Sorghum. University Undergraduate Fellow. Available electronically from https : / /hdl .handle .net /1969 .1 /CAPSTONE -RichardsonD _1976.