Cyanidin-3-galactoside

The aglycones of the most abundant anthocyanins in food, cyanidin (cy) and delphinidin (dp), were found to inhibit the growth of human tumor cells in vitro in the pM range, whereas malvidin, a typical anthocyanidin in grapes, was less active. However, cyanidin-3-galactoside and malvidin-3-glucoside did not affect tumor cell... 

The pigmentation of cranberries (Vaccinium macrocarpon. Ait.) is attributed to die presence of six anthocyanins cyanidin-3-galactoside, cyanidin-... 

An equation was formulated to predict the series of anthocyanins linked to polyflavan-3-oIs via a CH3-CH bridge. The equation is Anthocyanin + 28 + 288a - 2b, where anthocyanin represents the molecular weight of the terminal anthocyanin [cyanidin-3-galactoside (449.4 amu), cyanidin-3-glucoside (449.4 amu), cyanidin-3-arabinoside (419.4 amu), peonidin-3-galactoside (463.4... 

Red pigmented Pyrus communis fruits accumulate cyanidin 3-galactoside as the main pigment, although cyanidin 3-arabinoside has also been reported. 

The effect of different O2 and CO2 levels in different packages on the stability of apple anthocyanins has also been determined [163]. When the concentration of cyanidin 3-galactoside, cyanidin 3-arabinoside and an unidentified cyanidin arabinoside in the skin of Starkrimson apples stored up to 30 weeks at 2 C, was determined, the three anthocyanins were severely destabilised by carbon dioxide levels above 70%. 

Table 2. Spiked compound summary. The difference in concentration is relative to the one measured in the pooled extract. Cyanidin-3-galactoside and frans-resveratrol are not normally found in Golden Delicious.

R= glucoside, cyanidin-3-glucoside R= galactoside, cyanidin-3-galactoside... 

Anthocyanins Cyanidin 3-galactoside Cyanidin 3-glucoside Cyanidin 3-arabinoside Blackberries, blackcurrant, blueberries, black grape, elderberries. [15]... 

Apart from these, very few identifications of anthocyanins in foods seem to have been made, though some of those listed have since been confirmed. Thus Sondheimer and Kertesz (1948) have confirmed that the pigment of strawberries is pelargonidin monoglucoside. In Jonathan and Stayman Winesap apples the pigment has been identified as cyanidin-3-galactoside (Sando, 1937). 

The main catechin is (—)-epicatechin, besides (+)-catechin, (+)-gallocatechin and (—)-epi-gal-locatechin. The anthocyanin fraction consists mostly of cyanidin-3-arabinoside and cyanidin-3-galactoside. 

Anthocyanin pigments responsible for the red colour of apple and pear peels are derived from cyanidin. The main pigment is cyanidin-3-galactoside (idaein), which represents about 94% of pigments in the Jonathan and 85% of all anthocyanins in the Red Delicious cultivars. Other pigments of these apple cultivars are cyanidin-3-arabinoside (10 and 4%) and cyanidin-3-glucoside (5 and 3%). Cyanidin-3-xyloside and acyl derivatives of the above listed anthocyanins are found in traces. The total amount of anthocyanins is about 100-200 mg/kg fresh weight. 

Compared with other red fruits, the concentration of anthocyanins in pear peels is distinctly lower, ranging from 50 to 100 mg/kg of fresh weight. Pigments of red varieties of pears are derived mainly from cyanidin (unlike in apples, anthocyanidins of pears are not acylated by phenolic acids). The main pigments are cyanidin-3-galactoside, cyanidin-3-arabinoside and 3-rutinoside, in some cultivars peonidin-3-galactoside is also found. 

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