Analysis of fifty sorghum [Sorghum bicolor (L.) Moench] varieties used in Burkina
Faso showed that they have different contents of phenolic compounds, peroxidase (POX),
and polyphenol oxidase (PPO). Most of the varieties (82%) had a tannin content less than
0.25% (w/w). POX specific activity was higher than the monophenolase and o-diphenolase
specific activities of PPO. For POX, there was a diversity of isoforms among varieties. No
clear correlation could be made between the quantitative composition of the grain in
phenolics, PPO and POX, and resistance of plant to pathogens. In general, varieties good
for a thick porridge preparation ("tô") have low phenolic compounds content and a medium
POX activity. From the red varieties, those used for local beer ("dolo") had a high content
in phenolic compounds and PPO, and a low POX activity. The variety considered good for
couscous had a low POX content. The characteristics might be useful as selection
markers for breeding for specific applications
sorghum, starch, amylose, amylopectin, amylase, β-amylase, phenolic compounds