New Anthocyanins from Purple Pods of Pea (Pisumspp.) | Zendy

Norihiko Terahara | Zendy; Toshio Honda | Zendy; Masahiro Hayashi | Zendy; Kanji Ishimaru | Zendy

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New Anthocyanins from Purple Pods of Pea (Pisumspp.)

Author(s) -

Norihiko Terahara,

Toshio Honda,

Masahiro Hayashi,

Kanji Ishimaru

Publication year - 2000

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.64.2569

Subject(s) - pisum , delphinidin , pea protein , pigment , chemistry , botany , sativum , anthocyanin , aqueous solution , derivative (finance) , food science , biology , organic chemistry , cyanidin , financial economics , economics

Two new anthocyanins were isolated from purple pods of pea (Pisum spp.). Their structures were identified as delphinidin 3-xylosylgalactoside-5-acetylglucoside and its deacetylated derivative by the usual chemical degradation methods and by spectroscopic methods such as UV-VIS, MS and NMR. Both pigments showed moderate stability and antioxidative activity in a neutral aqueous solution.

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