Anthocyanins pelargonidin-3-glucoside

The pigmentation of strawberries is due to three anthocyanins pelargonidin 3-glucoside (which accounts for more than 90% of the pigment), and smaller amounts of pelargonidin 3-rutinoside and cyanidin 3-glucoside [34]. 

Fossen, T., Rayyan, S., and Andersen, 0.M., Dimeric anthocyanins from strawberry (Fragaria ananassa) consisting of pelargonidin 3-glucoside covalently linked to four flavan-3-ols. Phytochemistry, 65, 1421, 2004. 

Fig. 4.2 HPLC-DAD chromatograms of anthocyanins from soluble and insoluble extracts of black, red-brown, and brown soybean seed coats at 520 nm. (a, d) Black (Clark), (b, e) red-brown (Mil), and (c, f) brown (MlOO) seed coats, (a and b) Pulverized fresh seed coats extracted with 80% methanol in water, (d-f) Insoluble pulverized seed coat fraction extracted with 1-butanol/HCl (19 1) 1% SDS. Compound identifications were based on comparison of retention times and absorption spectra to authentic standards. Peak 1, unknown peak 2, delphinidin-3-O-galactoside peak 3, delphinidin-3-O-glucoside peak 4, cyanidin-3-O-galactoside peak 5, cyanidin-3-O-glucoside peak 6, petunidin-3-O-glucoside peak 7, pelargonidin-3-O-glucoside peak 8, peonidin-3-O-glucoside and peak 9, malvidin-3-O-glucoside...

Two classes of dimeric anthocyanins isolated from plants (section 10.2.6) have been identified in plants for the first time. One class includes pigments where an anthocyanin and a flavone or flavonol are linked to each end of a dicarboxylic acyl unit. The other class includes four different catechins linked covalently to pelargonidin 3-glucoside. During the last decade, seven new desoxyanthocyanidins and a novel type of anthocyanidin called P)Tanoanthocyanidins have been reported (Section 10.2.2). Toward the end of the 20th century, several color-stable 4-substituted anthocyanins, pyranoanthocyanins, were discovered in small amounts in red wine and grape pomace.Recently, similar compounds have been isolated from extracts of petals of Rosa hybrida cv. M me Violet, scales of red onion, and strawberries. About 94% of the new anthocyanins in the period of this review are based on only six anthocyanidins (Table 10.2). 

Figure F1.2.1 Spectral characteristics of purified radish anthocyanins (acylated pelargonidin-3-sophoroside-5-glucoside derivatives) in pH 1.0 and pH 4.5 buffers.

Figure F1.3.6 HPLC chromatograms of radish anthocyanin extract before (solid line) and after (dashed line) saponification. Peak 1 pelargonidin-3-sophoroside-5-g ucoside Peaks 2, 3, 4, 5 pelargonidin-3-sophoroside-5-glucoside acylated with />coumaric (2), ferrulic (3), p-couniaric and malonic (4), or ferrulic and malonic acid (5), respectively. Note that the saponified sample has only pelargonidin-3-sophoroside-5-glucoside.

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