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Characterization of anthocyanins from the fruits of baguaçu (Eugenia umbelliflora Berg).
J Agric Food Chem. 2003 Aug 27; 51(18):5450-4.JA

Abstract

Anthocyanin pigments in the berries of baguaçu (Eugenia umbelliflora Berg), a tropical fruit from Brazil, were extracted with 0.1% HCl in ethanol, and the crude anthocyanin extract was purified by Amberlite XAD-7 open-column chromatography. Six major anthocyanins were isolated by preparative HPLC, and their chemical structures were identified by spectroscopic methods (TLC, UV-vis, MS, and (1)H NMR). Delphinidin 3-O-beta-glucopyranoside, cyanidin 3-O-beta-glucopyranoside, petunidin 3-O-beta-glucopyranoside, pelargonidin 3-O-beta-glucopyranoside, peonidin 3-O-beta-glucopyranoside, and malvidin 3-O-beta-glucopyranoside were identified. On the basis of chromatographic data the total anthocyanin content was 342 mg/100 g of fresh baguaçu berries. Therefore, the concomitant presence of six anthocyanins in a single plant species makes this product promising as a new pigment source.

Authors+Show Affiliations

Department of Analytical Chemistry, Department of Pharmaceutical and Organic Chemistry, Food Science and Toxicology, Faculty of Pharmacy, The University of Seville, 41012 Seville, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12926896

Citation

Kuskoski, E Marta, et al. "Characterization of Anthocyanins From the Fruits of Baguaçu (Eugenia Umbelliflora Berg)." Journal of Agricultural and Food Chemistry, vol. 51, no. 18, 2003, pp. 5450-4.
Kuskoski EM, Vega JM, Rios JJ, et al. Characterization of anthocyanins from the fruits of baguaçu (Eugenia umbelliflora Berg). J Agric Food Chem. 2003;51(18):5450-4.
Kuskoski, E. M., Vega, J. M., Rios, J. J., Fett, R., Troncoso, A. M., & Asuero, A. G. (2003). Characterization of anthocyanins from the fruits of baguaçu (Eugenia umbelliflora Berg). Journal of Agricultural and Food Chemistry, 51(18), 5450-4.
Kuskoski EM, et al. Characterization of Anthocyanins From the Fruits of Baguaçu (Eugenia Umbelliflora Berg). J Agric Food Chem. 2003 Aug 27;51(18):5450-4. PubMed PMID: 12926896.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of anthocyanins from the fruits of baguaçu (Eugenia umbelliflora Berg). AU - Kuskoski,E Marta, AU - Vega,José M, AU - Rios,José J, AU - Fett,Roseane, AU - Troncoso,Ana M, AU - Asuero,Agustin G, PY - 2003/8/21/pubmed PY - 2003/10/8/medline PY - 2003/8/21/entrez SP - 5450 EP - 4 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 18 N2 - Anthocyanin pigments in the berries of baguaçu (Eugenia umbelliflora Berg), a tropical fruit from Brazil, were extracted with 0.1% HCl in ethanol, and the crude anthocyanin extract was purified by Amberlite XAD-7 open-column chromatography. Six major anthocyanins were isolated by preparative HPLC, and their chemical structures were identified by spectroscopic methods (TLC, UV-vis, MS, and (1)H NMR). Delphinidin 3-O-beta-glucopyranoside, cyanidin 3-O-beta-glucopyranoside, petunidin 3-O-beta-glucopyranoside, pelargonidin 3-O-beta-glucopyranoside, peonidin 3-O-beta-glucopyranoside, and malvidin 3-O-beta-glucopyranoside were identified. On the basis of chromatographic data the total anthocyanin content was 342 mg/100 g of fresh baguaçu berries. Therefore, the concomitant presence of six anthocyanins in a single plant species makes this product promising as a new pigment source. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12926896/Characterization_of_anthocyanins_from_the_fruits_of_baguaçu__Eugenia_umbelliflora_Berg__ L2 - https://doi.org/10.1021/jf030014z DB - PRIME DP - Unbound Medicine ER -