Anthocyanin trisaccharides in blue berries of Vaccinium padifolium

• Published in: Food chemistry Vol. 69; no. 1; pp. 33 - 36
• Main Authors: Cabrita, Luis, Frøystein, Nils Åge, Andersen, Øyvind M.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-04-2000; Elsevier
• Subjects: Biological and medical sciences; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Anthocyanin; Organic pigment; Biochemical analysis; Small fruits; Extraction process; Chemical structure; Isolation; Wild plant; Carbohydrate; Experimental study; Trisaccharide
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(99)00230-7

Delphinidin 3-
O-α-rhamnoside, malvidin 3-
O-(6″-
O-α-rhamnopyranosyl-β-glucopyranoside) and the 3-
O-(6″-
O-α-rhamnopyranosyl-2″-
O-β-xylopyranosyl-β-glucopyranosides) of cyanidin, petunidin and peonidin were isolated by various chromatographic techniques from the edible berries of
Vaccinium padifolium. Their complete structures were elucidated mainly by one- and two-dimensional nuclear magnetic resonance spectroscopy. Together they account for 7% of the anthocyanin content in this species. No anthocyanidin 3-triglycoside, 3-rutinoside or 3-rhamnoside had previously been found in the genus
Vaccinium. The 3-
O-(6″-
O-α-rhamnopyranosyl-2″-
O-β-xylopyranosyl-β-glucopyranosides) of petunidin and peonidin are novel compounds.