Peonidin-3-rutinoside

Tatsuzawa, F. et al., Acylated peonidin 3-rutinoside-5-glucosides from commercial Petunia culti-vars with pink flowers. Heterocycles, 63, 509, 2004. 

In the red pigmented cultivars, the anthocyanin pigments are quite similar to those of cherry, and include cyanidin 3-gIucoside as the main compound, along with cyanidin 3-rutinoside, peonidin 3-glucoside and peonidin 3-rutinoside. 

Sweet cherries were known to the Egyptians and Chinese. Sour cherries were cultivated by the Greeks. Modern varieties are either pure-bred sweet (Prunus avium) or sour (Prunus cerasus) or hybrids of the two. Both contain anthocyanins, mainly cyanidin-3-O-rutinoside, with lower levels of other anthocyanins, including cyanidin-3-O-glucoside and peonidin-3-rutinoside (Wu and Prior 2005). Like peaches, they also contain hydroxycin-namates including 3-O-cafFeoylquinic add and 3-O-p-coumaroylquinic acid (Figure 7.26) (Mozetic etal. 2002). 

Anthocyanins such as cyanidin-3-O-rutinoside, cyanidin-3-O-glucoside, and peonidin- 3- (9- ruLinoside (Fig. 1.22) have also been reported in sweet cherries (Prunus avium) and sour cherries (Prunus cerasus) [Wu et al., 2004]. 

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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