Classification of 3- red sorghum bran and deoxyanthocyanins and its biological properties

Abstract

Anthocyanins known as potent antioxidant provides attractive colours and used as an ingredient in 
food systems. This study aims to evaluate a potential anthocyanin extraction method from red sorghum 
bran and to investigate its antioxidant and cytotoxic properties. The anthocyanin content was found to 
be higher in acidified methanol and on separation was identified as apigeninidin and leuteolinidin, 
which obviously could attribute to its antioxidant properties and cytotoxic activity. Anthocyanins are 
natural pigments used as food additives and known for its potent antioxidant and antiproliferative 
property. In addition to their potential as food colorants, anthocyanins are nowadays regarded as an 
important nutraceuticals mainly due to their possible antioxidant effects and they have been given a 
potential therapeutic role related to some cardiovascular diseases, cancer treatment, inhibition of 
certain types of virus including Human Immunodeficiency Virus type 1 (HIV-1) and improvement of 
visual acuity (Stintzing et al., 2002; Talavera et al., 2006; Sandvik et al., 2004; Beattie et al., 2005; Jang et 
al., 2005; Cooke et al., 2005; Andersen et al., 1997; Nakaishi et al., 2000). This study aims to evaluate 
anthocyanin content, to analyze antioxidant and antipropliferative activity from red sorghum bran. When 
acidified methanol was used as a solvent for extraction, maximum amount of anthocyanin was obtained 
as compared to methanol alone. On separation by Thin Layer Chromatography and High Pressure 
Liquid Chromatography, the compounds were identified as apigenindin and luteolindin. The antioxidant 
activity was found to be higher in red sorghum bran. Anthocyanin from red sorghum bran also showed 
moderate cytotoxic activity against HT 29 and HEP G2 cell lines. Is assumed that the antioxidant and 
antiproliferative activity of the extract from red sorghum bran was due to apigenindin and luteolindin. 
So the anthocyanins extracted from easily available red sorghum bran would be a valuable source for 
antioxidant and antiproliferative activity in food industry.