Anthocyanidin 3-glucoside malonyltransferase from Dahlia variabilis
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Anthocyanidins
Pelargonidin
Anthocyanidins
The anthocyanins and anthocyanidins of the pericarp and aleurone tissues of one white, three blue, two purple, and two black barley varieties were isolated by paper chromatography. Two anthocyanins, "B" and "C" (perhaps cyanidin-3-glucoside), occurred in one black and in the blue and purple varieties. Additionally, of three anthocyanins found in the two purple varieties, two, "D" and "E", were common to both and one, "F", was found only in the variety Gopal. Also found in the purple varieties was a poorly resolved group of anthocyanins designated as "A". Two anthocyanidins, delphinidin and cyanidin, were found in all varieties and one, pelargonidin, was found only in the purple varieties. It is probable that anthocyanins A and A 1 are delphinidin derivatives; anthocyanins C and D, cyanidin derivatives; and anthocyanins E and F, pelargonidin derivatives. The relationships of the anthocyanins to colour inheritance patterns were discussed.
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Anthocyanidins
Pelargonidin
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By the applications of paper chromatographic and spectrophotometric techniques quantitative and qualitative studies were made of developmental changes in the anthocyanidins in the flowers of the spring-flowering sweet pea. From the time the anthocyanin formation occurred, petals grew in weight exponentially until they reached their senescence. The logarithm of petal fresh weight increased linearly with time and served as a convenient morphological index to relate the progress of anthocyanin synthesis.The maximum relative anthocyanidin concentrations (optical density at λ maximum/ mg dry weight) were generally attained by the petals approximately 6 days after the initiation of anthocyanin synthesis, namely, the most rapid anthocyanin formation occurred after flower opening.Of the six kind of anthocyanidins identified, delphinidin, petunidin and malvidin were found in the deep purple or lavender coloured cultivars, cyanidin and peonidin were found in the deep red or deep pink coloured cultivars and pelargonidin was found in the salmon coloured cultivar. Furthermore, in the scarlet coloured cultivar pelargonidin, cyanidin and peonidin were found. And the relative contents of pelargonidin: cyanidin: peonidin in mature petals of the last cultivar was about 67: 12: 21.
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Numerous studies have provided evidence that diets rich in anthocyanins show a broad spectrum of health benefits. Anthocyanins in nature are usually found in the form of glycosides. Their aglycone forms are called anthocyanidins. The chemical structure of anthocyanins is based on the flavylium cation, but they differ in the position and number of substituents. However, the bioactives and foods that contain them are frequently treated as a uniform group of compounds exhibiting the same biological activity, without paying attention to the structural differences between individual anthocyanidins. The aim of this study was to find out how structural differences impact the biological activity of the six most common dietary anthocyanidins, i.e., delphinidin (Dp), petunidin (Pt), cyanidin (Cd), malvidin (Mv), pelargonidin (Pg) and peonidin (Po). The study concentrated on redox-related phenomena and compared the following parameters: antioxidant activity (measured using various methods: spectrophotometric tests (ABTS, DPPH), ORAC assay and CAA test (cellular antioxidant activity)), the ability to inhibit growth of human colon cancer cells (HT29; determined using MTT assay), and the ability of studied compounds to protect DNA from oxidative damage (comet assay). Based on the obtained results, the relationship between the structure of studied anthocyanidins and their biological activity was assessed. The obtained results revealed that the number and position of the hydroxyl and methoxy groups in the anthocyanidin structure strongly influenced not only the color of anthocyanidins but most of all their antioxidant and biological activities.
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Solanum tuberosum
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Abstract Anthocyanins are economically valuable phytochemicals of significant relevance to human health. Multiple fruit and vegetable sources for industrial-scale anthocyanin purification exist, however, each source has distinct anthocyanin levels and profiles conferred by modifications to the central anthocyanidin core. In this study, we assessed three purple-fleshed and one orange-fleshed cultivars of sweet potato, with the goal of studying their anthocyanin yield and diversity when this warm-weather crop is grown in cooler, northern latitudes. Comparison of multiple anthocyanin extraction methods revealed acidified ethanol extraction of lyophilized roots as the optimal method, producing a high, average yield of ∼800 mg anthocyanins/100g dry weight. Mass spectrometric analysis of sweet potato extracts identified eighteen high-confidence anthocyanins – all derived from peonidin and cyanidin cores – contributing to over 90% of the total anthocyanin signal. The concentrations of different anthocyanins were variable between the three purple-fleshed cultivars, while low anthocyanin accumulation was observed in the orange-fleshed cultivar. Further assessment of the untargeted high-resolution mass spectrometry data using MS/MS molecular networking revealed existence of low-abundance anthocyanins with delphinidin and pelargonidin cores, as well as over 250 peaks comprising of potential anthocyanins and flavonoids. These results provide a comprehensive insight into anthocyanin yields of purple-fleshed sweet potato grown in the northern latitudes and reveal the large diversity of anthocyanins and flavonoids in this popular crop.
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Petunidin
Pectin
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Electrochemical properties of delphinidin, cyanidin, pelargonidin, kuromanin and callistephin were investigated by cyclic and differential pulse voltammetries at different pH values and also in methanol. On the basis of oxidation potentials, the order of antioxidant activity for anthocyanidins is delphinidin > cyanidin > pelargonidin. Oxidation peaks for anthocyanins (kuromanin and callistephin) are shifted to more positive potentials compared to anthocyanidins (delphinidin, cyanidin and pelargonidin). Oxidation peak currents are linearly dependent on the square root of the scan rate, which is typical of a diffusion controlled electrochemical process. Antioxidant activities of the compounds were evaluated using the 1,1 -diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging method and they are directly related to their redox potential values. The order of the antioxidant activity is delphinidin > cyanidin > pelargonidin > kuromanin > callistephin.
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