Potentiality of red sorghum for producing stilbenoid-enriched beers with high antioxidant activity

J Agric Food Chem. 2011 Apr 27;59(8):4088-94. doi: 10.1021/jf1047755. Epub 2011 Mar 7.


trans-Piceid and trans-resveratrol were authenticated for the first time by high-resoution mass spectrometry in red sorghum grains. A 0.4-1 mg/kg amount of trans-piceid and up to 0.2 mg/kg trans-resveratrol were quantified by reversed phase high-performance liquid chromatography-atmospheric pressure chemical ionization(+)-tandem mass spectrometry. The white sorghum samples contained only traces of trans-piceid (up to 0.1 mg/kg), and trans-resveratrol was absent. In much lower amounts than procyanidins, stilbenoids are not able to contribute significantly to the exceptional antioxidant activity of red sorghum (ORAC, 83-147 μmol TE/g; AAPH, 0.61-1.79 min/mg kg(-1)). More than 10 mg/kg of total stilbenoids have been reported in some hop varieties. Yet, as hop is a minor wort ingredient as compared to cereals, red sorghum could be the main source of trans-piceid in beer. Hop remains, however, the single source of cis-piceid.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antioxidants / chemistry*
  • Atmospheric Pressure
  • Beer / analysis*
  • Chromatography, High Pressure Liquid
  • Sorghum / chemistry*
  • Stilbenes / analysis*
  • Tandem Mass Spectrometry


  • Antioxidants
  • Stilbenes