Abstract：
:High tannin content in sorghum grains is an undesirable characteristic for poultry and pig feeding and represents a challenge for breeding programs. On the other hand, moderate content of tannins in sorghum may be beneficial in human diets because they exert anti-cancer, anti-inflammatory and reduced carbohydrate uptake effects, among others. The aim of this study was to compare tannin contents of twenty sorghum cultivars available in Brazil, as well as to compare results obtained with four methods of tannin quantification: butanol/HCl, vanillin/HCl, BSA/FeCl3 and PVPP/Folin-Ciocalteu. The results obtained with butanol/HCl and vanillin/HCl were higher than with BSA/FeCl3 and PVPP/Folin-Ciocalteu. A known amount of purified quebracho tannin was used to test the validation of methods of tannin quantification and vanillin/HCl stood out for its high accuracy degree. The sampling used reveals wide genetic diversity regarding tannin contents. The expectation of predicting tannin contents on basis of grain color seems unfeasible.
journal_name
Food Chemjournal_title
Food chemistryauthors
Palacios CE,Nagai A,Torres P,Rodrigues JA,Salatino Adoi
10.1016/j.foodchem.2020.127970subject
Has Abstractpub_date
2021-02-01 00:00:00pages
127970eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31832-Xjournal_volume
337pub_type
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