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Anthocyanins in Royalty Grapes
Author(s) -
CHEN L. F.,
LUH B. S.
Publication year - 1967
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.1365-2621.1967.tb01960.x
Subject(s) - peonidin , malvidin , petunidin , chemistry , anthocyanidins , anthocyanin , cyanidin , hydrolysis , p coumaric acid , pigment , chromatography , delphinidin , biochemistry , organic chemistry , food science , ferulic acid , polyphenol , antioxidant
SUMMARY The anthocyanins of Royalty grapes were extracted with methanol containing 0.1% HCI and purified by adsorption on cation‐exchange resin, and the individual pigments separated by paper chromatography. Acid hydrolysis and chromatographic characteristics provided information on the nature of the acyl and sugar moieties of the anthocyanins. The anthocyanins were identified by their R f values, sugar moiety, alkaline‐degradation products of the anthocyanidins, partial acid hydrolysis, and spectral characteristics in the visible and ultraviolet regions. The pigments, in decreasing order of concentration, were malvidin‐3,5‐diglucoside, malvidin‐3,5‐diglucoside acylated with p‐coumaric acid, malvidin‐3‐monoglucoside acylated with p‐coumaric acid, malvidin‐3‐monoglucoside, peonidin‐3,5‐diglucoside, malvidin‐3,5‐digluco‐side acylated with caffeic acid, peonidin‐3‐monoglucoside, peonidin‐3‐monoglucoside acylated with i)‐coumaric acid, and peonidin‐3,5‐diglucoside acylated with p‐coumaric acid. The presence of 3‐glucosides of cyanidin, delphinidin, and petunidin, and 3,5‐diglucoside of petunidin is indicated.