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PHYTOCHEMICAL STUDY OF A TINCTORIAL PLANT OF BENIN TRADITIONAL PHARMACOPOEIA: THE RED SORGHUM (Sorghum caudatum) OF BENIN


PASCAL D. C. AGBANGNAN 1, 2, 3, CHRISTINE TACHON 2, HELENE BONIN 2, ANNA CHROSTOWKA 2, ERIC FOUQUET 3, DOMINIQUE C. K. SOHOUNHLOUE 1*
1. Université d'Abomey-Calavi, Ecole Polytechnique d'Abomey-Calavi, Laboratoire d’Etude et de Recherche en Chimie Appliquée (LERCA), 01 BP 2009 Cotonou, République du Bénin
2. Université de Pau et des Pays de l’Adour, Institut Pluridisciplinaire de Recherche sur l’Environnement et les Matériaux (IPREM), UMR 5254 Technopole Hélioparc, 2, Avenue du Président d’Angot, 64053 Pau cedex, France
3. Université de Bordeaux 1, Institut des Sciences Moléculaires (ISM), CNRS, UMR 5255, Bâtiment A12, 351 Cours de la Libération, 33405 Talence cedex, France
(*) Corresponding author: dominique.sohounhloue@uac.bj

Issue:

SCSCC6, Volume XIII, No. 2

Section:

Volume XIII, No. 2 (2012)

Abstract:

The full phytochemical screening of red sorghum from Benin (Sorghum caudatum) achieved in this work reveals the presence of leucoanthocyanins, flavonoides, free quinones, combined anthracene derivatives, sterols and terpenes in higher concentration in the leaf sheath and marrow of stem than in the seed. Catechin tannin content is 11.4% in the leaf sheath (slightly higher than that of red wine), 5.8% in the marrow and 2.8% in the seed. Gallic tannins, saponins and the mucilage present in the leaf sheath and marrow, are virtually absent in the seed. Marrow and leaf sheath extracts (1 g/50 mL) showed a concentration of anthocyanins (147 mg/L and 213.5 mg/L) similar to that of rosy wine and red wine with short maceration. The grain of sorghum is four times, respectively two times less rich in phenolic compounds than the leaf sheath and the marrow of stem.

Keywords:

agroalimentary, anthocyanins, foliar sheath, grain, marrow of stem, phenolic compounds, Sorghum caudatum.

Code [ID]:

CSCC6201202V02S01A0001 [0003644]

Full paper:

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