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Structures of Acylated Anthocyan Pigments in Vitis vinifera variety Tinta Pinheira. II. Position of Acylation
Author(s) -
ALBACH R. F.,
WEBB A. D.,
KEPNER R. E.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01813.x
Subject(s) - peonidin , petunidin , acylation , malvidin , pigment , chemistry , p coumaric acid , sugar , vitis vinifera , biochemistry , organic chemistry , stereochemistry , delphinidin , catalysis , biology , botany , cyanidin , ferulic acid
SUMMARY Gas chromatographic analysis of the methylated sugar residues obtained from the band‐2 pigment of Vitis vinifera var. Tinta Pinheira indicated that the acyl function, p‐coumaric acid, was most likely attached at the four‐position on the glucose portion of the anthocyanins. The possibility of an acid‐catalyzed migration of the acyl function during the methylation process cannot, however, be ruled out completely. The acylated pigments of band 2 are thus considered to be the 3‐monoglucosides of malvidin, peonidin, petunidin, and delphinidin, each acylated with p‐coumaric acid at the four‐position on the glucose.