Isolation and structural identification of the anthocyanin components of red kiwifruit

Daniel J Comeskey; Mirco Montefiori; Patrick J B Edwards; Tony K McGhie

doi:10.1021/jf803287d

Isolation and structural identification of the anthocyanin components of red kiwifruit

J Agric Food Chem. 2009 Mar 11;57(5):2035-9. doi: 10.1021/jf803287d.

Authors

Daniel J Comeskey¹, Mirco Montefiori, Patrick J B Edwards, Tony K McGhie

Affiliation

¹ The New Zealand Institute for Plant and Food Research Ltd, Private Bag 11600, Palmerston North 4442, New Zealand.

PMID: 19203266
DOI: 10.1021/jf803287d

Abstract

The anthocyanins responsible for the red color of red kiwifruit were extracted in acidified ethanol and isolated by solid phase extraction (SPE) followed by preparative HPLC. Five anthocyanins were obtained and subsequently identified as delphinidin 3-[2-(xylosyl)galactoside], delphinidin 3-galactoside, cyanidin 3-[2-(xylosyl)galactoside], cyanidin 3-galactoside, and cyanidin 3-glucoside by a combination of LC-MS/MS, GC-MS, and 2D NMR. Delphinidin 3-[2-(xylosyl)galactoside] and delphinidin 3-galactoside have not previously been reported in the genus Actinidia.

MeSH terms

Actinidia / chemistry*
Anthocyanins / chemistry*
Anthocyanins / isolation & purification*
Fruit / chemistry
Molecular Structure
Plant Extracts / chemistry*
Plant Extracts / isolation & purification*

Substances

Anthocyanins
Plant Extracts