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Isolation and structural identification of the anthocyanin components of red kiwifruit.
J Agric Food Chem. 2009 Mar 11; 57(5):2035-9.JA

Abstract

The anthocyanins responsible for the red color of red kiwifruit were extracted in acidified ethanol and isolated by solid phase extraction (SPE) followed by preparative HPLC. Five anthocyanins were obtained and subsequently identified as delphinidin 3-[2-(xylosyl)galactoside], delphinidin 3-galactoside, cyanidin 3-[2-(xylosyl)galactoside], cyanidin 3-galactoside, and cyanidin 3-glucoside by a combination of LC-MS/MS, GC-MS, and 2D NMR. Delphinidin 3-[2-(xylosyl)galactoside] and delphinidin 3-galactoside have not previously been reported in the genus Actinidia.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Comeskey DJ
The New Zealand Institute for Plant and Food Research Ltd, Private Bag 11600, Palmerston North 4442, New Zealand.
Montefiori M
No affiliation info available
Edwards PJ
No affiliation info available
McGhie TK
No affiliation info available

MeSH

ActinidiaAnthocyaninsFruitMolecular StructurePlant Extracts

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19203266

Citation

Comeskey, Daniel J., et al. "Isolation and Structural Identification of the Anthocyanin Components of Red Kiwifruit." Journal of Agricultural and Food Chemistry, vol. 57, no. 5, 2009, pp. 2035-9.
Comeskey DJ, Montefiori M, Edwards PJ, et al. Isolation and structural identification of the anthocyanin components of red kiwifruit. J Agric Food Chem. 2009;57(5):2035-9.
Comeskey, D. J., Montefiori, M., Edwards, P. J., & McGhie, T. K. (2009). Isolation and structural identification of the anthocyanin components of red kiwifruit. Journal of Agricultural and Food Chemistry, 57(5), 2035-9. https://doi.org/10.1021/jf803287d
Comeskey DJ, et al. Isolation and Structural Identification of the Anthocyanin Components of Red Kiwifruit. J Agric Food Chem. 2009 Mar 11;57(5):2035-9. PubMed PMID: 19203266.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Isolation and structural identification of the anthocyanin components of red kiwifruit. AU - Comeskey,Daniel J, AU - Montefiori,Mirco, AU - Edwards,Patrick J B, AU - McGhie,Tony K, PY - 2009/2/11/entrez PY - 2009/2/11/pubmed PY - 2010/8/18/medline SP - 2035 EP - 9 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 5 N2 - The anthocyanins responsible for the red color of red kiwifruit were extracted in acidified ethanol and isolated by solid phase extraction (SPE) followed by preparative HPLC. Five anthocyanins were obtained and subsequently identified as delphinidin 3-[2-(xylosyl)galactoside], delphinidin 3-galactoside, cyanidin 3-[2-(xylosyl)galactoside], cyanidin 3-galactoside, and cyanidin 3-glucoside by a combination of LC-MS/MS, GC-MS, and 2D NMR. Delphinidin 3-[2-(xylosyl)galactoside] and delphinidin 3-galactoside have not previously been reported in the genus Actinidia. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19203266/Isolation_and_structural_identification_of_the_anthocyanin_components_of_red_kiwifruit_ L2 - https://doi.org/10.1021/jf803287d DB - PRIME DP - Unbound Medicine ER -