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Biotechnol Res Int. 2012; 2012: 258787.
Published online Feb 8, 2012. doi:  10.1155/2012/258787
PMCID: PMC3286891
DNA Damage Protecting Activity and Free Radical Scavenging Activity of Anthocyanins from Red Sorghum (Sorghum bicolor) Bran
P. Suganya Devi, 1 * M. Saravana Kumar, 1 and S. Mohan Das 2
1P.G. Department of Biotechnology, Dr. Mahalingam Centre for Research and Development, N.G.M. College, Pollachi 642001, India
2Kaamadhenu Arts and Science College, Sathyamangalam 638503, India
*P. Suganya Devi: suganyabiotech/at/yahoo.co.in
Academic Editor: Sneh Singla-Pareek
Received May 12, 2011; Accepted September 19, 2011.
Abstract
There is increasing interest in natural food colorants like carotenoids and anthocyanins with functional properties. Red sorghum bran is known as a rich source for anthocyanins. The anthocyanin contents extracted from red sorghum bran were evaluated by biochemical analysis. Among the three solvent system used, the acidified methanol extract showed a highest anthocyanin content (4.7 mg/g of sorghum bran) followed by methanol (1.95 mg/g) and acetone (1 mg/g). Similarly, the highest total flavonoids (143 mg/g) and total phenolic contents (0.93 mg/g) were obtained in acidified methanol extracts than methanol and acetone extracts. To study the health benefits of anthocyanin from red sorghum bran, the total antioxidant activity was evaluated by biochemical and molecular methods. The highest antioxidant activity was observed in acidified methanol extracts of anthocyanin in dose-dependent manner. The antioxidant activity of the red sorghum bran was directly related to the total anthocyanin found in red sorghum bran.
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