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Petunidin-3-O-glucoside

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. 2.101. 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. 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... 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...
The red wines have an abundance of anthocyanins such as delphini-din 3-0-/i-L)-glucosidc, petunidin 3-0-/ -D-glucoside, malvidin 3-0-/3-D-glucoside, and cyanidin 3-0-/J-o-glucosidc from grape skins [33,34], These anthocyanins also might have antioxidant activity against the oxidation of LDL [11]. [Pg.13]

Petunin ( petunidin 3,5-di-O-glucoside). C2sH330n. Mr 641.56, violet platelets with a copper like gloss (aqueous HCl), mp. 178 °C, uv, a, 540 nm (methanolic HCl). The anthocyanin P. occurs in the grapevine (Vitis rotundifolia, Vitaceae), in the flowers of Petunia hybrids (Solanaceae), in blue grapes (Vitis vinifera, Vitaceae), in bilberries (Vaccinium myrtillus, Ericaceae), and other plants,... [Pg.478]


See other pages where Petunidin-3-O-glucoside is mentioned: [Pg.285]    [Pg.286]    [Pg.286]    [Pg.17]    [Pg.20]    [Pg.173]    [Pg.114]    [Pg.115]    [Pg.202]    [Pg.2104]    [Pg.2262]    [Pg.68]    [Pg.261]    [Pg.241]    [Pg.244]    [Pg.248]    [Pg.285]    [Pg.286]    [Pg.286]    [Pg.17]    [Pg.20]    [Pg.173]    [Pg.114]    [Pg.115]    [Pg.202]    [Pg.2104]    [Pg.2262]    [Pg.68]    [Pg.261]    [Pg.241]    [Pg.244]    [Pg.248]    [Pg.48]    [Pg.49]    [Pg.484]    [Pg.695]    [Pg.276]    [Pg.501]    [Pg.444]    [Pg.2539]    [Pg.650]    [Pg.697]    [Pg.110]    [Pg.4]    [Pg.8]   
See also in sourсe #XX -- [ Pg.253 , Pg.286 ]

See also in sourсe #XX -- [ Pg.241 , Pg.244 , Pg.248 ]




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