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An HPLC investigation of flower colour and breeding of anthocyanins in species and hybrids of Alstroemeria
Author(s) -
Nørbæk R.,
Christensen L. P.,
Brandt K.
Publication year - 1998
Publication title -
plant breeding
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.583
H-Index - 71
eISSN - 1439-0523
pISSN - 0179-9541
DOI - 10.1111/j.1439-0523.1998.tb01449.x
Subject(s) - delphinidin , anthocyanin , tepal , cyanidin , anthocyanidins , biology , botany , petunidin , anthocyanidin , amaryllidaceae , peonidin , cultivar , food science , flavonoid , biochemistry , pollen , stamen , antioxidant
The tepals of 28 Chilean species of Alstroemeria and 183 interspecific hybrids were analysed for anthocyanin content by high‐performance liquid chromatography (HPLC). The anthocyanins were identified as 3‐rutinosides of 6‐hydroxydelphinidin, 6‐hydroxyeyanidin, cyanidin, and delphinidin and 3‐glyeosides of cyanidin and delphinidin, some of which were acylated with malonic acid. Comparisons of the anthocyanin contents in parents and offspring showed that no anthocyanidin or acylation pattern was dominant, and that offspring values were close to mid‐parent values for the percentage of malonated anthocyanins, whereas the inheritance of cyanidin, 6‐hydroxycyanidin, and delphinidin seems more complicated. Flower colour, hue, and intensity were measured by CIELab in fresh tepals and compared with their anthocyanin content and the estimated flavonoid concentrations. Colour intensity was positively correlated with anthocyanin concentration. Compared with flowers containing exclusively cyanidin 3‐glycosides, the hues of flowers with delphinidin 3‐glycosides were bluer and with 6‐hydroxycyanidin 3‐glycosides redder, respectively. Both malonation of anthocyanin and co‐pigmentation with flavonoids caused a shift to bluish hues, irrespective of the anthocyanidins. By quantifying both chemical and colorimetric characteristics a model for the effect of anthocyanin on Alstroemeria flower colour was established. Breeding of new cultivars of Alstroemeria is discussed.