Acylated anthocyanins from red radish (Raphanus sativus L.)

Abstract Twelve acylated anthocyanins were isolated from the red radish ( Raphanus sativus L.) and their structures were determined by spectroscopic analyses. Six of these were identified as pelargonidin 3- O -[6- O -( E )-feruloyl-2- O -β- d -glucopyranosyl]-(1→2)-β- d -glucopyranoside]-5- O -(β- d -glucopyranoside), pelargonidin 3- O -[6- O -( E )-caffeoyl-2- O -(6-( E )-feruloyl-β- d -glucopyranosyl)-(1→2)-β- d -glucopyranoside]-5- O -(β- d -glucopyranoside), pelargonidin 3- O -[6- O -( E )- p -coumaroyl-2- O -(6-( E )-caffeoyl-β- d -glucopyranosyl)-(1→2)-β- d -glucopyranoside]-5- O -(β- d -glucopyranoside), pelargonidin 3- O -[6- O -( E )-feruloyl-2- O -(6-( E )-caffeoyl-β- d -glucopyranosyl)-(1→2)-β- d -glucopyranoside]-5- O -(β- d -glucopyranoside), pelargonidin 3- O -[6- O -( E )- p -coumaroyl-2- O -(6-(E)-feruloyl-β- d -glucopyranosyl)-(1→2)-β- d -glucopyranoside]-5- O -(β- d -glucopyranoside), and pelargonidin 3- O -[6- O -( E )-feruloyl-2- O -(2-( E )-feruloyl-β- d -glucopyranosyl)-(1→2)-β- d -glucopyranoside]-5- O -(β- d -glucopyranoside).