01740naa a2200313 a 450000100080000000500110000800800410001902400520006010000200011224501030013226000090023552008160024465000160106065000200107665000110109665300220110765300230112965300220115265300140117465300120118870000220120070000240122270000220124670000220126870000220129070000230131270000230133577300680135821316292024-06-25       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.jfca.2021.1038922DOI1 aPINHEIRO, S. S.  aWater stress increased the flavonoid content in tannin-free sorghum grains.h[electronic resource]  c2021  aThe effect of water stress on the profile of flavonoids was evaluated in three tannin-containing (SC115, SC60, and SC720) and in three tannin-free (B.Tx635, SA 5330-MARTIN, and SC373) sorghum genotypes. Flavones, flavanones and 3-deoxyanthocyanidins were analyzed by high-performance liquid chromatography with diode array detection. The water stress x genotype interaction increased the sorghum flavones (ranging from 11.3?85.5 μg/g), flavanones (0.14?157.2 μg/g) and 3-deoxyanthocyanidins (5.2?245.3 μg/g) content. The effect of water stress on 3-deoxyanthocyanidins was related to the presence of tannin in sorghum genotypes. Water stress increased the functional potential of sorghum, especially in tannin-free genotypes, by increasing the flavone, flavanone and 3-deoxyanthocyanidin content.  aFlavonóide  aSorghum Bicolor  aTanino  aComposto bioativo  aDesoxianocianidina  aEstresse hídrico  aFlavanona  aFlavona1 aCARDOSO, L. de M.1 aANUNCIAÇÃO, P. C.1 aMENEZES, C. B. de1 aQUEIROZ, V. A. V.1 aMARTINO, H. S. D.1 aDELLA LUCIA, C. M.1 aSANT'ANA, H. M. P.  tJournal of Food Composition and Analysisgv. 100, 103892, 2021.