Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus

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dc.contributor.authorByamukama, Robert
dc.contributor.authorKiremire, Bernard T.
dc.contributor.authorAndersen, Øyvind M.
dc.contributor.authorSteigen, Andreas
dc.date.accessioned2021-12-13T11:18:34Z
dc.date.available2021-12-13T11:18:34Z
dc.date.issued2005
dc.description.abstractThe 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%, respectivelyen_US
dc.identifier.citationByamukama, 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.2004.04.007en_US
dc.identifier.other10.1016/j.jfca.2004.04.007
dc.identifier.urihttps://nru.uncst.go.ug/xmlui/handle/123456789/414
dc.language.isoenen_US
dc.publisherJournal of Food Composition and Analysisen_US
dc.subjectFruitsen_US
dc.subjectRubus pinnatusen_US
dc.subjectRubus rigidusen_US
dc.subjectRosaceaeen_US
dc.subjectAnthocyaninsen_US
dc.subjectCyanidin 3-(600-O-a-rhamnopyranosyl-bglucopyranoside)en_US
dc.subjectCyanidin 3-O-b-glucopyranosideen_US
dc.titleAnthocyanins from fruits of Rubus pinnatus and Rubus rigidusen_US
dc.typeArticleen_US
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