Characterization of Black Bean (Phaseolus vulgaris L.) Anthocyanins

Three anthocyanins were isolated from the acidified methanol extracts of UI 911 black beans (Phaseolus vulgaris L.) using solid phase extraction and preparative high-performance liquid chromatography . The anthocyanins were characterized using chromatographic and spectroscopic methods as delphinidin...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1997-09, Vol.45 (9), p.3395-3400
Main Authors: Takeoka, Gary R, Dao, Lan T, Full, Gerhard H, Wong, Rosalind Y, Harden, Leslie A, Edwards, Richard H, Berrios, Jose De J
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
ANTHOCYANE
ANTHOCYANINS
ANTOCIANINAS
Biological and medical sciences
Chemical constitution
Economic plant physiology
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
PHASEOLUS VULGARIS
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Summary:Three anthocyanins were isolated from the acidified methanol extracts of UI 911 black beans (Phaseolus vulgaris L.) using solid phase extraction and preparative high-performance liquid chromatography . The anthocyanins were characterized using chromatographic and spectroscopic methods as delphinidin 3-glucoside (56%), petunidin 3-glucoside (26%), and malvidin 3-glucoside (18%). The monomeric anthocyanin content was 213 ± 2 mg/100 g of black beans (moisture content was 10.04 ± 0.02%). Keywords: Black beans; antioxidants; pigments; anthocyanins; electrospray ionization mass spectrometry
ISSN:0021-8561
1520-5118
DOI:10.1021/jf970264d