Of petunidin

Evidence in wine. The procyanidin dimer-vinylpyranomalvidin-3-glucoside and its 7)-coumaroyl ester have been isolated from Port wine and completely characterized by ESl/MS and NMR (Mateus et al. 2003b). Later, the catechin-vinylpyrano derivatives of petunidin, peonidin and malvidin-3-glucosides, malvidin-3-(6-acetyl)-glucoside and peonidin and malvidin-3-(6-7)-coumaroyl)-glucosides, have also been... 

Petunin a blue anthocyanin in the flowers of the blue garden petunia. M.p. 178°C (3,5,7,4, 5 -pentahy-droxy-3 -methoxyflavylium cation). The structures of more than 10 other naturally occurring glycosides of petunidin have been determined. 

Tomato fruits Lycopersicum esculentuni) are not usually reported to contain anthocyanin. However, tomato accession LA1996 with the anthocyanin fruit (Aft) gene has elevated anthocyanin levels in the skin and outer pericarp tissues of the fruit produced by the glycosylated anthocyanidins of petunidin, malvidin, and delphinidin [68]. These authors proposed that the introduction of the Anthocyanin fruit characteristic into carotenoid-rich tomatoes would provide the opportunity for developing new cultivars rich in water- and hpid-soluble antioxidants. 

Six anthocyanidins are commonly found in plants and plant-derived foods and beverages pelargonidin, cyanidin, delphinidin, peonidin, petunidin, and malvidin. Their structures differ in the number and position of hydroxyl and methoxyl groups on the flavan nucleus. The most commonly occurring anthocyanidin is cyanidin, and all these anthocyanidins are found in plants as glycosides with or without acylation, leading to around 400 different stractures. 

Petnnidin was detected in amounts above 10% of the total anthocyanin content in only 4 of the 44 frnits listed in Table 4.3.1, in 1 of 13 vegetables shown in Table 4.3.3, in 2 kinds of beans and in 1 nut (Table 4.3.4). Petunidin was found in different grape species snch as cv. Cabernet Sauvignon, ° variety Isabelle, " cv. Pallagrello, cv. Piedirosso Vesnvio, " cv. Nerello Mascalese, and cv. Clinton." None of the foods listed in the fonr tables presented petnnidin as the sole aglycone. 

Berries, such as blueberries, bilberries, and black currants, are the main sources of cyanidin, delphinidin, malvidin, peonidin, and petunidin. Malvidin is the characteristic anthocyanidin of red grape and red wine. Plums, cherries, and red cabbage are rich in... 

Fig. 2.101. Chromatograms of Cabernet Sauvignon and TempraniUo wines recorded at 520 nm. Peak identification Df-3-GL = delphinidin-3-O-glucoside Cy-3-Gl = cyanidin-3-O-glucoside Pt-3-Gl = petunidin-3-O-glucoside Pn-3-Gl = peonidin-3-O-glucoside Mv-3-Gl = maMdin-3-O-glucoside Pn-3-Gl-Ac = paeonidin-3-O-acetylglucoside Mv-3-Gl-Ac = maMdin-3-O-acetylglucoside Pn-3-Gl-Cm = peonidin-3-coumaroylglucoside Mv-3-Gl-Cm = malvidin-3-coumarylglucoside. Reprinted with permission from E. Revilla et al. [235].

Fig. 2.106. Separation and identification of various anthocyanin red fruit juices a, grape b, blueberry c, raspberry and d, red currant. Mobile phase water-acetonitrile-formic acid (84 6 10, v/v). Abbreviations Dp delphidin, Cy cyanidin, Pt petunidin, Pn peonidin, Mv malvidin, glu glucose, gala galactose, ara arabinose, ruti rutinose, sopho sophorose, sam sambubiose, xyl xylose. Reprinted with permission from J.-P. Goiffon et al. [241].

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...

Catalano, G., Fossen, T., and Andersen, 0.M., Petunidin 3-0-alpha-rhamnopyranoside-5-0-beta-glucopyranoside and other anthocyanins from flowers of Vida villosa, J. Agric. Food Chem., 46, 4568, 1998. 

In addition to the 18 anthocyanidins listed previously, Table 10.1 contains seven new desoxyanthocyanidins and a novel type of anthocyanidin called pyranoanthocyanidins. While 31 monomeric anthocyanidins have been properly identified, most of the anthocyanins are based on cyanidin (30%i), delphinidin (22%i), and pelargonidin (18%), respectively (Figure 10.2). Altogether 20%i of the anthocyanins are based on the three common anthocyanidins (peonidin, malvidin, and petunidin) that are methylated. Around 3, 3, and 2% of the anthocyanins or anthocyanidins are labeled as 3-desoxyanthocyanidins, rare methylated anthocyanidins, and 6-hydroxyanthocyanidins, respectively. 

FIGURE 10.2 The number of anthocyanins based on the various anthocyanidins. The upper dark part of each bar represents the anthocyanins reported later than 1992. Pg, pelargonidin Cy, cyanidin Pn, peonidin, Dp, delphinidin Pt, petunidin Mv, malvidin RMS, rare methylated structures 60H, 6-hydroxy- Des, desoxy- Pyr, pyrano- Sp, sphagnorubins. See Table 10.1 for structures. 

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