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Characterization and quantification of anthocyanins in red kiwifruit (Actinidia spp.).
J Agric Food Chem. 2009 Aug 12; 57(15):6856-61.JA

Abstract

Red-fleshed fruit occur in a small number of distantly related taxa in different sections of the genus Actinidia (kiwifruit). We describe and identify the anthocyanin profile of fruit of several Actinidia species. Differences in the relative amounts of cyanidin- and delphinidin-based anthocyanins determine whether the fruit appear red or purple. Cyanidin derivatives have been found in all Actinidia species that contain anthocyanins, whereas delphinidin derivatives are limited to two taxa: A. melanandra and A. arguta var. purpurea . The fruit of these not only contain a wider range of anthocyanins, but they also have greater concentrations. Anthocyanins of most Actinidia species are usually conjugated with either xylosyl-galactose or galactose, whereas A. deliciosa anthocyanins are conjugated with glucose and galactose.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Montefiori M
The New Zealand Institute for Plant and Food Research Limited (Plant and Food Research), Private Bag 92169, Auckland, New Zealand. mmontefiori@hortresearch.co.nz
Comeskey DJ
No affiliation info available
Wohlers M
No affiliation info available
McGhie TK
No affiliation info available

MeSH

ActinidiaAnthocyaninsFruitPigmentation

Pub Type(s)

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

Language

eng

PubMed ID

19572542

Citation

Montefiori, Mirco, et al. "Characterization and Quantification of Anthocyanins in Red Kiwifruit (Actinidia Spp.)." Journal of Agricultural and Food Chemistry, vol. 57, no. 15, 2009, pp. 6856-61.
Montefiori M, Comeskey DJ, Wohlers M, et al. Characterization and quantification of anthocyanins in red kiwifruit (Actinidia spp.). J Agric Food Chem. 2009;57(15):6856-61.
Montefiori, M., Comeskey, D. J., Wohlers, M., & McGhie, T. K. (2009). Characterization and quantification of anthocyanins in red kiwifruit (Actinidia spp.). Journal of Agricultural and Food Chemistry, 57(15), 6856-61. https://doi.org/10.1021/jf900800z
Montefiori M, et al. Characterization and Quantification of Anthocyanins in Red Kiwifruit (Actinidia Spp.). J Agric Food Chem. 2009 Aug 12;57(15):6856-61. PubMed PMID: 19572542.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization and quantification of anthocyanins in red kiwifruit (Actinidia spp.). AU - Montefiori,Mirco, AU - Comeskey,Daniel J, AU - Wohlers,Mark, AU - McGhie,Tony K, PY - 2009/7/4/entrez PY - 2009/7/4/pubmed PY - 2009/11/5/medline SP - 6856 EP - 61 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 57 IS - 15 N2 - Red-fleshed fruit occur in a small number of distantly related taxa in different sections of the genus Actinidia (kiwifruit). We describe and identify the anthocyanin profile of fruit of several Actinidia species. Differences in the relative amounts of cyanidin- and delphinidin-based anthocyanins determine whether the fruit appear red or purple. Cyanidin derivatives have been found in all Actinidia species that contain anthocyanins, whereas delphinidin derivatives are limited to two taxa: A. melanandra and A. arguta var. purpurea . The fruit of these not only contain a wider range of anthocyanins, but they also have greater concentrations. Anthocyanins of most Actinidia species are usually conjugated with either xylosyl-galactose or galactose, whereas A. deliciosa anthocyanins are conjugated with glucose and galactose. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/19572542/Characterization_and_quantification_of_anthocyanins_in_red_kiwifruit__Actinidia_spp___ L2 - https://doi.org/10.1021/jf900800z DB - PRIME DP - Unbound Medicine ER -