Decorticating sorghum to concentrate healthy phytochemicals

J Agric Food Chem. 2005 Aug 10;53(16):6230-4. doi: 10.1021/jf0510384.


The growing prominence of nutrition-related health problems demands strategies that explore nontraditional natural ingredients to expand healthy food alternatives. Specialty sorghums were decorticated using a tangential abrasive dehulling device (TADD) to remove successive bran layers, which were collected at 1 min intervals and analyzed for phenols, tannins, 3-deoxyanthocyanins, dietary fiber, and antioxidant activity. The first two bran fractions had the highest levels of phenols and antioxidant activity (3-6 times as compared to whole grain). Brown (tannin-containing) and black sorghums had at least 10 times higher antioxidant activity than white sorghum or red wheat brans. Black sorghums had the highest 3-deoxyanthocyanin content (up to 19 mg/g bran). Dietary fiber in sorghum brans ranged between 36 and 45%, as compared to 48% for wheat bran. Specialty sorghum brans are rich in valuable dietary components and present promising opportunities for improving health attributes of food.

Publication types

  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Anthocyanins / analysis
  • Antioxidants / analysis
  • Dietary Fiber / analysis
  • Health Promotion*
  • Phenols / analysis
  • Seeds / chemistry*
  • Sorghum / chemistry*
  • Tannins / analysis


  • Anthocyanins
  • Antioxidants
  • Dietary Fiber
  • Phenols
  • Tannins