Phenotypic diversity of colored phytochemicals in sorghum accessions with various pericarp pigments

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dc.contributor.author Davis, Haley N.
dc.date.accessioned 2018-11-13T15:35:54Z
dc.date.available 2018-11-13T15:35:54Z
dc.date.issued 2018-12-01
dc.identifier.uri http://hdl.handle.net/2097/39253
dc.description.abstract Sorghum is a versatile grain that is generally consumed in Asian and African countries but is gaining interest in the United States due to its gluten-free and bioactive compound enriched health benefits. There are many varieties of sorghum that come in a wide range of colors. These genetic factor-depended phenotypic colors are contributed by various phytochemical pigments that reside within different components of the sorghum kernel, especially in the pericarp and endosperm. Various pericarp pigments are reflective of the certain phytochemical levels which may include anthocyanins, carotenoids, and condensed tannins. This article reviews recent studies on the association of pericarp pigments in various sorghum accessions with anthocyanins and carotenoids, respectively. It covers aspects of the potential health benefits of these colored dietary constituents. However, further investigations are warranted to clarify the diversity of these bioactive constituent interactions with genetic and environmental factors. How these phytochemicals correlate to the sorghum pericarp pigments could be important in future use of sorghum as a functional food with potential health benefits. en_US
dc.language.iso en_US en_US
dc.subject Sorghum en_US
dc.subject Phytochemicals en_US
dc.subject Anthocyanins en_US
dc.subject Carotenoids en_US
dc.title Phenotypic diversity of colored phytochemicals in sorghum accessions with various pericarp pigments en_US
dc.type Report en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Food Science Institute en_US
dc.description.advisor Weiqun Wang en_US
dc.date.published 2018 en_US
dc.date.graduationmonth December en_US


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