Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus
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Date
2005
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Food Composition and Analysis
Abstract
The same anthocyanins, cyanidin 3-(600-O-a-rhamnopyranosyl-b-glucopyranoside) (1), and cyanidin-3-Ob- glucopyranoside (2), were isolated from extracts of red fruits of Rubus pinnatus Willd. and purple-black fruits of Rubus rigidus Sm. using Amberlite XAD-7 column chromatography, Sephadex LH-20 gel filtration and preparative HPLC. Their structures were elucidated by a combination of chromatography, homo- and heteronuclear NMRtechni ques. The relative amounts of 1 and 2 in R. rigidus were 59.4% and 40.6%, respectively, while in R. pinnatus, the relative amounts were 58.6% and 41.4%, respectively
Description
Keywords
Fruits, Rubus pinnatus, Rubus rigidus, Rosaceae, Anthocyanins, Cyanidin 3-(600-O-a-rhamnopyranosyl-bglucopyranoside), Cyanidin 3-O-b-glucopyranoside
Citation
Byamukama, R., Kiremire, B. T., Andersen, Ø. M., & Steigen, A. (2005). Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus. Journal of Food Composition and Analysis, 18(6), 599-605.doi:10.1016/j.jfca.2004.04.007