Antioxidant properties of 3-deoxyanthocyanidins and polyphenolic extracts from Côte d'Ivoire's red and white sorghums assessed by ORAC and in vitro LDL oxidisability tests.

Red sorghum is a source of phenolic compounds (PCs), including 3-deoxyanthocyanidins that may protect against oxidative stress related disease such as atherosclerosis. HPLC was used to characterise and quantify PCs extracted from red or white sorghum whole grain flour. Antioxidant activity was measured by an oxygen radical absorbance capacity assay and against LDL-oxidisability, and further compared to that of synthesised 3-deoxyanthocyanidins (i.

A flash photolysis and stopped-flow spectroscopy study of 3',4'-dihydroxy-7-O-β-D-glucopyranosyloxyflavylium chloride, an anthocyanin analogue exhibiting efficient photochromic properties.

The complete determination of all rate and equilibrium constants of the network of reversible chemical reactions involving the anthocyanin analogue, 3',4'-dihydroxy-7-O-β-D-glucopyranosyloxyflavylium chloride, was achieved by means of UV-visible spectroscopy, flash photolysis and pH jumps monitored by stopped-flow. An energy level diagram containing all the data was obtained. A detailed step by step procedure illustrating all the calculations is reported.