Anthrocyanins in fruits of Passiflora edulis and P. suberosa

The analysis of anthocyanin pigments in the passion fruit Passiflora edulis and in the highly colored fruits of P. suberosa was performed using combinations of chromatographic and spectroscopic techniques. In addition to cyanidin 3-glucoside (97%), small amounts of cyanidin 3-(6"-malonylglucosi...

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Bibliographic Details
Published in:Journal of food composition and analysis 1997-03, Vol.10 (1)
Main Authors: Kidoy, L. (University of Bergen, Bergen, Norway.), Nygard, A.M, Andersen, O.M, Pedersen, A.T, Aksnes, D.W, Kiremire, B.T
Format: Article
Language:English
Subjects:
ANTHOCYANE
ANTHOCYANINS
ANTOCIANINAS
COMPOSICION APROXIMADA
COMPOSITION GLOBALE
CYANIDIN 3-O-(6-O-MALONYL-BETA-D-GLUCOPYRANOSIDE)
DELPHINIDIN 3-O-(6-O-MALONYL-BETA-D-GLUCOPYRANOSIDE)
FOOD COMPOSITION
FRUITS
FRUTAS
GRANADILLA
GRENADILLE
PASSIFLORA
PASSION FRUITS
PELARGONIDIN 3-O-(6-O-MALONYL-BETA-D-GLUCOPYRANOSIDE)
PETUNIDIN 3-O-(BETA-D-GLUCOPYRANOSIDE)
PROXIMATE COMPOSITION
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Summary:The analysis of anthocyanin pigments in the passion fruit Passiflora edulis and in the highly colored fruits of P. suberosa was performed using combinations of chromatographic and spectroscopic techniques. In addition to cyanidin 3-glucoside (97%), small amounts of cyanidin 3-(6"-malonylglucoside) (2%) and pelargonidin 3-glucoside (1%) were found in the rind of the passion fruit. The 3-(6"-malonylglucoside) and 3-glucoside of cyanidin, delphinidin, petunidin, and pelargonidin were identified in extracts of P. suberosa. Anthocyanins acylated with malonic acid constituted 27% of the total anthocyanin content in this latter species
ISSN:0889-1575
1096-0481