Anthocyanins with 4′-glucosidation from red onion, Allium cepa
2003; Elsevier BV; Volume: 64; Issue: 8 Linguagem: Inglês
10.1016/j.phytochem.2003.08.019
ISSN1873-3700
AutoresTorgils Fossen, Rune Slimestad, Øyvind M. Andersen,
Tópico(s)Plant Gene Expression Analysis
ResumoThe anthocyanins, cyanidin 3-O-(3″-O-β-glucopyranosyl-6″-O-malonyl-β-glucopyranoside)-4′-O-β-glucopyranoside, cyanidin 7-O-(3″-O-β-glucopyranosyl-6″-O-malonyl-β-glucopyranoside)-4′-O-β-glucopyranoside, cyanidin 3,4′-di-O-β-glucopyranoside, cyanidin 4′-O-β-glucoside, peonidin 3-O-(6″-O-malonyl-β-glucopyranoside)-5-O-β-glucopyranoside and peonidin 3-O-(6″-O-malonyl-β-glucopyranoside) have been isolated in minor amounts from pigmented scales of red onion, Allium cepa, in addition to six known anthocyanins. The structures were established mainly by extensive use of 2D NMR spectroscopy and electrospray LC–MS. With exception of cyanidin 4′-glucoside and cyanidin 3,4′-diglucoside reported from Hibiscus esculentus with inadequate documentation, this is the first identification of anthocyanins with 4′-glycosidation. Compared to cyanidin 3-glycosides the cyanidin 4′-glucoside derivatives showed hypsochromic shifts of visible λmax and hyperchromic effects on wavelengths around 440 nm, similar to pelargonidin 3-glycosides.
Referência(s)