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Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits

Osorio, Coralia Y Hurtado, Nelson Y Dawid, Corinna Y Hoffman, Thomas Y Heredia, Francisco Y Morales, Alicia (2012) Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits. Food Chemistry, 132 (4). pp. 1915-1921. ISSN 0308-8146

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URL Oficial: http://www.sciencedirect.com/science/article/pii/S...

Resumen

The anthocyanin composition of tamarillo (Solanum betaceum Cav., red variety) and Andes berry (Rubus glaucus Benth.) was determined by HPLC–PDA and HPLC–ESIMS. From the anthocyanin-rich extracts (AREs), pure compounds (1–7) were obtained by MLCCC (multilayer countercurrent chromatography) and further preparative HPLC, and their unequivocal structures were obtained by 1D and 2D NMR analyses. The new anthocyanin delphinidin 3-O-α-l-rhamnopyranosyl-(1 → 6)-β-d-glucopyranoside-3′-O-β-d-glucopyranoside, as well as the known cyanidin-3-O-rutinoside, pelargonidin-3-O-rutinoside, and delphinidin-3-O-rutinoside were identified as constituents of tamarillo fruit. Although the anthocyanin composition of Andes berry had been reported before in the literature, the unequivocal structure elucidation of the major compound, cyanidin-3-O-α-l-rhamnopyranosyl-(1 → 6)-O-β-d-xylopyranosyl-(1 → 2)-β-d-glucopyranoside, was achieved for the first time.

Tipo de Elemento: Artículo
Palabras Clave: Anthocyanins; Solanum betaceum; Tamarillo; Rubus glaucus Benth.; Andes berry
Asunto: Q Ciencias > QD Chemistry
Division: Facultad de Ciencias Exactas y Naturales > Programa de Química > Productividad
Depósito de Usuario: PhD NELSON HUMBERTO HURTADO GUTIERREZ
Fecha Deposito: 30 Jan 2017 23:21
Ultima Modificación: 30 Jan 2017 23:21
URI: http://sired.udenar.edu.co/id/eprint/3607

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