Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus

The same anthocyanins, cyanidin 3-(6″- O-α-rhamnopyranosyl-β-glucopyranoside) ( 1), and cyanidin-3- O-β-glucopyranoside ( 2), were isolated from extracts of red fruits of Rubus pinnatus Willd. and purple-black fruits of Rubus rigidus Sm. using Amberlite XAD-7 column chromatography, Sephadex LH-20 ge...

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Bibliographic Details
Published in:Journal of food composition and analysis 2005-09, Vol.18 (6), p.599-605
Main Authors: Byamukama, Robert, Kiremire, Bernard T., Andersen, Øyvind M., Steigen, Andreas
Format: Article
Language:English
Subjects:
Anthocyanins
Biological and medical sciences
chemical composition
cyanidin
Cyanidin 3- O-β-glucopyranoside
cyanidin 3-(6''-O-alpha-rhamnopyranosyl-beta-glucopyranoside)
Cyanidin 3-(6″- O-α-rhamnopyranosyl-β-glucopyranoside)
cyanidin 3-O-beta-glucopyranoside
cyanin
Food industries
Fruit and vegetable industries
fruit extracts
Fruits
fruits (food)
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
plant pigments
Rosaceae
Rubus
Rubus pinnatus
Rubus rigidus
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Summary:The same anthocyanins, cyanidin 3-(6″- O-α-rhamnopyranosyl-β-glucopyranoside) ( 1), and cyanidin-3- O-β-glucopyranoside ( 2), were isolated from extracts of red fruits of Rubus pinnatus Willd. and purple-black fruits of Rubus rigidus Sm. using Amberlite XAD-7 column chromatography, Sephadex LH-20 gel filtration and preparative HPLC. Their structures were elucidated by a combination of chromatography, homo- and heteronuclear NMR techniques. The relative amounts of 1 and 2 in R. rigidus were 59.4% and 40.6%, respectively, while in R. pinnatus, the relative amounts were 58.6% and 41.4%, respectively.
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2004.04.007