ANTHOCYANIN

WHAT IS THE MEANING OF ANTHOCYANIN ?

Anthocyanin from the Greek words are
- anthos, a flower;
- kyanos, dark blue
Where are anthocyanins found?
 ANTHOCYANIN
DEFINIITON OF ANTHOCYANINS
NATURAL SOURCES OF ANTHOCYANINS
CLASSIFICATION
EXTRACTION
ISOLATION
IDENTIFICATION
THERAPEUTIC APPLICATIONS
 Objectives
To define anthocyanins
To identify the most abundant natural sources
of anhtocyanin.
To identify the different classifications of
anthocyanin.
To know the different extraction classification
of anthocyanin.
 Anthocyanins-are water
soluble flavonoid pigments that are widely
present in plants responsible for providing
almost all the
colors red, blue and purple displayed in the
flower, fruit and other plant tissues.
 CLASSIFICATION
Anthocyanins show high diversity in nature but all are based on a
reduced number of basicanthocyanidin structure.
Anthocyanins are classified by the number of sugar molecules in
their structures (monosides, biosides, triosides).
Color is also affected by the number of hydroxyl
and methoxyl groups:
if more hydroxyl groups, then the color goes toward a more bluish
shade;
if more methoxyl groups, then redness is increased.
Zea mays (indurata)
Vitis labrusca
Solanum melongena (Eggplant)
Aronia melanocarpa (Black
chokeberry)
 Blackberries: 353 mg
 Sambucus nigra
Elderberry
SWEET CHERRY
 Six most common anthocyanidins in nature
are:
cyanidin,
pelargonidin
Peonidin
delphinidin
petunidin
malvidin
 What is Cyanidin?
Cyanidin belongs to the group of anthocyanins
and has the typical C6-C3-C6 structure. Cyanidin
is a water-soluble pigment. The colour of cyanidin
will depend on the pH of the solution. Cyanidin is
red when pH is below 3, blue at pH higher than
11 and violet at neutral pH. In plants the cyanidin
is bound to a sugar molecule to form cyanidin 3-
O-beta-Glucoside.
Cyanidin
 Distribution
Cyanidin is present in most red coloured
berries such as bilberry, blackberry, blueberry,
cherry, cranberry, elderberry, hawthorn,
loganberry and raspeberry, but also in other
fruits including apples, pears, peaches and
plums. The highest concentrations of cyanidin
are found in the skin of the fruit.
 Health Benefits of Cyanidin
Cyanidin and its glycosides may have pharmacological
properties. These phytochemicals are responsible for
the deep colour (mainly red, orange and blue) of many
plants and fruits. They have many health promoting
properties including anticarcinogenic activity,
vasoprotective, anti-inflammatory, anti-obesity and
anti-diabetes effects. Similar to other anthocyanins,
cyanidin has antioxidant and radical-scavenging
actions. These actions will protect our cells against
oxidative damage and reduce the risk of cancer and
hearth disease. Cyanidin glycosides are easily absorbed
into the plasma.
 Antioxidant
Cyanidin and its glycosides are very strong
antioxidants and are active at pharmacological
concentrations. The antioxidant activity is
stronger than that of vitamin E, vitamin C and
resveratrol and similar to other commercial
antioxidants. Cyanidin quickly neutralizes reactive
oxygen species such as hydrogen peroxide,
reactive oxygen and hydroxyl radical.
 Diabetes
A study in Japan by Takanori Tsua et al indicated
that cyanidin may have benefits for the
prevention of obesity and diabetes. Cyanidin rich
extracts significantly reduced the boy weight gain
of mice fed with a high fat diet. Cyanidin reduces
blood glucose level and improves insulin
sensitivity due to the reduction of retinol binding
protein 4 expression in type 2 diabetic mice
 Anti-toxic
Many studies have demonstrated the anti-
toxic effect of cyanidin, mainly against
mycotoxins. Cyandin reduces DNA
fragmentation and oxidative damage by
aflatoxin B1 and ochratoxin A.
 Anti-inflammatory
The consumption of anti-inflammatory foods,
mainly plants rich in anthocyanins, may help to
control inflammation. Cyanidin from cherries
alleviates arthritis in an animal model and
reduces the serum level of malonaldehyde, which
is a biomarker to measure the level of oxidative
stress. Cyanidin suppress the inflammatory effect
of zymosan in rats.) It can have important
implications for the prevention of nitric oxide
mediated inflammatory diseases.
 Anti-cancer
There are numerous studies demonstrating
the anti-cancer activities of cyandin. The anti-
cancer and anti-mutagenic properties of this
anthocyanin is directly linked to its antioxidant
properties. In-vivo and in-vitro studies are linking
cyanidin to a reduced risk of leukemia, lung
cancer, colon cancer, skin cancer and prostate
cancer. Cyanidin induces cancer cell apoptosis,
reduces oxidative damage to DNA, inhibits cell
growth and decrease cancer cell proliferation
 Heart health
Endothelial dysfunction causes the development
of atherosclerosis, which can result in heart
health problems, including stroke and heart
attacks. Cyanidin increases the levels of
endothelial nitric oxide synthase and heme
oxygenase in a dose-dependent manner and
inhibits the formation of reactive oxygen species
induced by platelet-derived growth factor, a
protein which has been linked to the
development of atherosclerosis.
 Skin protection
Studies suggest that cyanidin might successfully be
employed for skin protection. Ultraviolet radiation of
the skin tissue causes production of reactive oxygen
species, resulting in oxidative stress, cell damage and
eventual cell death or skin cancer. Cyanidin neutralizes
free radicals and decreases the number of tumors
induced by ultraviolet B radiation in rats. Treatment of
cultured skin cells with cyanidin attenuated
unfavorable biological changes caused by the radiation.
 Ischemia-reperfusion protection
The strong antioxidant capacity of cyanidin can be
beneficial in conditions of increased oxidative stress,
such as during a myocardial ischemia, cerebral
ischemia or liver ischemia. Myocardial ischemia is a
disease characterized by reduced blood supply to the
heart muscle, usually due to atherosclerosis of the
coronary arteries. Its risk increases with age, smoking,
high cholesterol levels, diabetes and high blood
pressure. When blood supply restores after a period
of ischemia reperfusion injury to tissue can occur.
Cyanidin reduces oxidative damage to organ cells
during reperfusion.
 Cyanidin
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Cyanidin is a natural organic compound. It is a particular type of anthocyanidin (glycosideversion
called anthocyanins). It is a pigment found in many red berries
including grapes, bilberry, blackberry, blueberry, cherry, cranberry, elderberry, hawthorn, loganberr
y, aai berry and raspberry.[1] It can also be found in other fruits such as apples and plums, and
in red cabbage and red onion. It has a characteristic reddish-purple color, though this can change
with pH; solutions of the compound are red at pH 3, violet at pH 7-8, and blue at pH > 11. In certain
fruits, the highest concentrations of cyanidin are found in the seeds and skin.
List of cyanidin derivatives
Antirrhinin (cyanidin-3-rutinoside or 3-C-R), found in black raspberry[2]
Cyanidin-3-xylosylrutinoside, found in black raspberry[2]
Cyanidin-3,4-di-O--glucopyranoside, found in red onion
Cyanidin-4-O--glucoside, found in red onion
Chrysanthemin (cyanidin-3-O-glucoside), found in blackcurrant pomace
Ideain (cyanidin 3-O-galactoside), found in Vaccinium species
Cyanin (cyanidin-3,5-O-diglucoside), found in red wine[3]
3).
 Biosynthesis
Cyanidin can be synthesized in berry plants through the shikimate pathway and polyketide synthase (PKS) III. The
shikimate pathway is a biosynthetic pathways that uses the starting materials Phosphoenolpyruvic acid (PEP)
and Erythrose 4-phosphate to form shikimic acid, which then further reacts to form specific aromatic amino acids.
L-phenyl alanine, which is necessary in the production of cyanidin, is synthesized through the shikimate pathway.
In the synthesis of L-phenyl alanine, chorismate undergoes a Claisen rearrangementby a Chorismate
mutase enzyme to form prephenate. Prephenate undergoes dehydration, decarboxylation, and transamination
with Pyridoxal phosphate (PLP) and alpha-Ketoglutaric acid to form L-phenyl alanine (figure 1).
Naringenin synthesis
L-phenyl alanine then undergoes an elimination of the primary amine with Phenylalanine ammonia-lyase (PAL) to
form cinnamate. Through an oxidation with oxygen gas and NADPH, a hydroxyl group is added to the para position
of the aromatic ring. The compound then reacts with Coenzyme A (CoA), CoA ligase, and ATP to attach CoA to the
carboxyllic acid group. The compound reacts with naringenin-chalcone synthase and malonyl CoA to add three
more keto groups to the benzene ring through PKS III. Aureusidin synthasecatalyses the aromatization and
cyclization of the newly added carbonyl groups and facilitates the release of CoA to reform the carboxyllic acid.
The compound then spontaneously cyclizes to form naringenin[4] (figure 2).
Cyanidin synthesis
Naringenin is then converted to cyanidin through several oxidizing and reducing steps. First naringenin is reacted
with two equivalents of oxygen gas, alpha-Ketogluteratic acid, and flavanone 3-hydroxylase to
form dihydrokaempferol. The compound is then treated with NADPH and dihydroflavinol 4-reductase to
form leucopelargonidin, which is further oxidized with oxygen gas, alpha-Ketogluteratic acid, and anthocyanidin
synthase. This compound is spontaneously dehydrated to form cyanidin[5] (figure
 Pelargonidin
Pelargonidin is one of the
six anthocyanin compounds, and is both the
simplest in structure and is red. It is commonly
associated with strawberries, although it is
present in all berries. Seems to have its
bioactivity saved by Quercetin.
Pelargonidin
 pelargonidin
pelargonidin
[pelrgndn](biochemistry)An anthocya
nidin pigment obtained by hydrolysis of pelarg
onin in the form of its red-
brown crystalline chloride,C15H11ClO5.
 Pelargonidin is an anthocyanidin, a type of
plant pigment. Like all anthocyanins, it has
antioxidant properties in vitro, with unknown
effects in vivo. It produces a characteristic
orange color
 Natural occurrences
Presence in flowers
Pelargonidin can be found in red geraniums (Geraniaceae). It is the predominant
pigment causing the red coloration in the spathes of Philodendron (Araceae). The
orange-coloured flowers of blue pimpernel (Anagallis monelli, Myrsinaceae) have a
higher concentration of pelargonidin pigment.
Presence in food
Pelargonidin can be found in berries such as ripe raspberries and strawberries, as
well as blueberries, blackberries, cranberries but also in saskatoon
berries[1] and chokeberries. It is also found in plums and pomegranates.
It is present in large amounts in kidney beans.[2]
Glycosides
Pelargonidin-3-O-glucoside (callistephin) can be found in strawberries.[3]
Acylated pelargonidin glycosides can be found in red-purple flowers of Ipomoea
purpurea.[4]

 Peonidin

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Peonidin is an O-methylated anthocyanidin derived from Cyanidin, and a primary plant pigment. Peonidin gives
purplish-red hues to flowers such as the peony, from which it takes its name, and roses. It is also present in some
blue flowers, such as the morning glory.
Like most anthocyanidins, it is pH sensitive, and changes from red to blue as pH rises because anthocyanidins are
highly conjugated chromophores. When the pH is changed, the extent of the conjugation (of the double bonds) is
altered, which alters the wavelength of light energy absorbed by the molecule. (Natural anthocyanidins are most
stable in a very low pH environment; at pH 8.0, most become colorless.) At pH 2.0, peonidin is cherry red; at 3.0 a
strong yellowish pink; at 5.0 it is grape red-purple; and at 8.0 it becomes deep blue; unlike many anthocyanidins,
however, it is stable at higher pH, and has been isolated as a blue colorant from the brilliant "Heavenly Blue"
morning glory (Ipomoea tricolor Cav cv). Peonidin
Because of its unusual color stability, a cafeyl-acylated buffered formulation of it has been patented for use as
food coloring.

By far the greatest dietary source of peonidin is raw cranberries, which contain 42 mg per 100 g of fruit.
Blueberries, plums, grapes, and cherries also contain significant amounts, ranging from 5 to 12 mg/100 g. Only
fresh fruit has been shown to contain significant peonidin; frozen blueberries have been shown to contain almost
none. Peonidin has been found in concentrations of up to 40 mg per 100 g (cooked) of certain cultivars of purple
fleshed sweet potatoes; the amount of peonidin varies greatly across cultivars.[2] It has also been isolated from raw
black rice and black bananas.
The higher level of peonidin in fresh fruit corresponds to the rule of thumb that more natural fruit is healthier.
Specifically, the amount of phenolic compounds in cranberries has been found to be inversely correlated with fruit
size and crop yield.[3]
Peonidin
 Peonidin-3-O-glucoside is anthocyanin. It is found in
fruits and berries, in red Vitis vinifera grapes and red
wine,[1] in red onions and in purple corn.[2] It is dark red
/ purple in colour.
See also
Phenolic compounds in wine
References
Peonidin 3-O-glucoside on www.phenol-explorer.eu
Anthocyanins isolated from purple corn (Zea mays L.).
Hiromitsu Aoki, Noriko Kuze and Yoshiaki Kato (article)
Peonidin-3-O-glucoside

an anthocyanidin obtained by hydrolysis

of peonin usually in the form of its reddish
brown chloride C16H13ClO6 : a monomethyl
ether of cyanidin
https://examine.com/supplements/cya
nidin/
Cyanidin is one of the six Anthocyanin subsets,
and its glucoside Cyanidin-3-Glucoside (C3G)
has been garnering attention for its ability to
decrease blood glucose levels, and its ability
to not hinder muscle protein synthesis at the
same time (downstream of AMPK activation).
 Cyanidins are a sub-category of the dark pigments found in blue-
black fruits and berries as well as some purple vegetables known
as Anthocyanins. Cyanidins can be seen as the most
pharmaceutically effective anthocyanin subcomponent as they
seem to have the greatest uptake rate, the least decay, and the
most clinical significance out of all anthocyanins.
It has various effects in cells, most of which can be described as
being anti-diabetic and possibly slightly benefit other parameters
associated with 'metabolic syndrome' (anti-inflammatory, anti-
oxidant, etc.)
It does have some problems with absorption though, so the results
you see in in vitro (in laboratory) studies may not apply to when it is
consumed. Its bioavailability (percent absorbed) is a concern, and
human intervention studies important for this reason.
 FUNCTIONS
Color and Ecological Functions
As flavonoids, anthocyanins have important roles in nature such
as antioxidant,photoprotection, defense mechanisms, as well as
other ecological functions (symbiosis phenomena).
- The relationship between the anthocyanin type (flower color)
and the mechanisms of pollination, seed dispersal,
and antifeedant is clearly established; as an
example,delphinidin colors are common in bee-pollinated families.
- Some anthocyanins act as biological control agents, such as
cyanidin-3-glucoside, which inhibits larval growth in tobacco.
 Photosynthesis and Photoprotection

- It has been suggested that anthocyanins in leaves increase the

amount of available light for photosynthesis and reduce
the photoinhibition; this arises
because anthocyanins andchlorophyll b absorb in the same region
(520 to 530 nm).

- Another important function of anthocyanins is carried out during

the development of young leaves; during this period, metabolism is
very active and an excess of peroxide is produced. Consequently,
the production of free radicals is favored. Under these
conditions, anthocyanins act as antioxidant agents by reacting with
free radical
 Cold Injury and Anthocyanins

-Anthocyanins accumulated in vacuoles may protect the vacuole

membrane from low temperature injury; however, the role played
by anthocyanins in membrane protection remains to be elucidated
in the future.

Marker for Good Manufacturing Practices in Food Processing

- products are colored by anthocyanins, such as wines, juices, jams,

and soft drinks. Before consumers pay for the product, has been
undertaken to detect adulteration in these products.
 Anthocyanins: A group of FLAVONOIDSderived
from FLAVONOLS, which lack the ketone
oxygen at the 4-position. They are
glycosylated versions of cyanidin, pelargonidin
or delphinidin. The conjugated bonds result in
blue, red, and purple colors in flowers of
plants.
 DELPHINIDIN

an anthocyanidin that occurs widely in plants

in the form of glycosides (such as delphinin)
and is usually obtained as the dark violet or
brownish red crystalline chloride
C15H11ClO7 (as by hydrolysis of the glycosides
or by synthesis from pyrogallol derivatives)
-Hexahydroxyflavylium; B
 Delphinidin
Delphinidin (also delphinidine[1] [2] ) is an anthocyanidin, a primary plant pigment,
and also an antioxidant.[3] Delphinidin gives blue hues to flowers in the
genera Viola and Delphinium. It also gives the blue-red color of the grape that
produces Cabernet Sauvignon, and can be found in cranberries and Concord
grapes as well as pomegranates,[4] and bilberries.[5]
Delphinidin, like nearly all other anthocyanidins, is pH-sensitive, i.e. a natural pH
indicator, and changes from red in acidic solution to blue in basic solution.
Glycosides
Several glycosides derived from delphinidin are known.
Myrtillin (delphinidin-3-O-glucoside) and tulipanin (delphinidin-3-O-rutinoside) can
be found in blackcurrant pomace.
Violdelphin (delphinidin 3-rutinoside-7-O-(6-O-(4-(6-O-(4-hydroxybenzoyl)--D-
glucosyl)oxybenzoyl)--D-glucoside) is responsible for purplish blue flower color
of Aconitum chinense.[6] Nasunin (delphinidin-3-(p-coumaroylrutinoside)-5-
glucoside) is responsible for the colour of the eggplant fruit purple skin.[7]
Delphinidin
 Petunidin

Petunidin (Pt), like Europinidin and Malvidin, is derived from Delphinidin and is an O-methylated anthocyanidin of
the 3-hydroxy type. It is a natural organic compound, a dark-red or purple water-soluble pigment found in many
redberries including chokeberries (Aroniasp), Saskatoon berries (Amelanchier alnifolia) or different species of
grape (for instance Vitis vinifera, or muscadine, Vitis rotundifolia), and also part of the pigments responsible for
the petal colors in many flowers. This pigment gives the Indigo Rose tomatoes the majority of their deep purple
color when the fruits are exposed to sunlight.[1] The name of the molecule itself is derived from the word Petunia.
Biosynthesis
Petunidin could form in the exocarp of fruits from delphinidin, with an anthocyanin flavonoid O-methyltransferase
(Catechol-O-methyl transferase) catalyzing the B-ring methylation and S-Adenosyl-L-methyl-3H methionine being
the methyl group donor.
Glycosides
Glycoside forms of petunidin are present in grape.[2] These include :
Petunidin-3-O-glucoside
Petunidin-3-O-(6-p-coumaroyl) glucoside
Petunidin-3-O-(6-p-acetyl) glucoside
Petunidin-3-O-galactoside
Petunidin-3-rutinoside
The bark of Commiphora angolensis contains petunidin-3-rhamnoglucoside.[3]
Uses
Petunidin is referred as E165f, E163 and following numbers corresponding to anthocyanins in the food coloring E
number list.

Petunidin
 Malvidin
Malvidin (Mv) is an O-methylated anthocyanidin. As a primary plant pigment, its glycosides are highly abundant in nature.
Natural occurrences
Malvidin is responsible for the blue color found in petals of the Primula plants of the polyanthus group. Blue flowers of the blue pimpernel (Anagallis monelli) have also a higher
concentration of malvidin.
It is responsible primarily for the color of red wine, Vitis vinifera being one of its sources.[1] It is also present in other berries, such as the chokeberries (Aronia sp.) or the saskatoon berries
(Amelanchier alnifolia).[2] [3]
Chemistry
Slightly acidic and neutral solutions of malvidin are characteristically of a red color, while basic solutions of malvidin yield a blue color.
The breakdown of malvidin releases syringic acid.
Use as a marker in archaeology
The breakdown of malvidin releases syringic acid as revealed in the examination of jars containing shedeh, a drink of Ancient Egypt. Malvidin is also present in the site of the Areni-1
winery, a 6,100-year-old winery discovered in 2007 in the Areni-1 cave complex in the village of Areni in the Vayots Dzor province of the Republic of Armenia.
Glycosides
Malvin is a malvidin diglucoside.
Oenin is the malvidin-3-glucoside.
Primulin is the 3-O-galactoside of malvidin.
Malvidin 3-rutinoside is a pigment responsible for bract color in Curcuma alismatifolia (the Siam tulip).[4] Acylated malvidin 3-rutinosides are responsible for the violet color of Petunia
integrifolia subsp. inflata.[5]
Malvidin-3-O-glucoside-5-O-(6-acetylglucoside) is a pigment responsible for the blue color in 'Johnson's Blue' and other 'blue' geraniums[6]
See also
List of phytochemicals in food
List of antioxidants in food
References
"Phytochemicals: Malvidin". Top Cultures. Retrieved 2009-05-20.
Mazza G (2005). "Compositional and functional properties of saskatoon berry and blueberry". Int. J. Fruit Sci. 5 (3): 99118. doi:10.1300/J492v05n03_10.
Bakowska-barczak; Marianchuk, M; Kolodziejczyk, P (2007). "Survey of bioactive components in Western Canadian berries". Canadian Journal of Physiology and Pharmacology. 85 (11):
113952. PMID 18066116. doi:10.1139/y07-102.
Nakayama, M; Roh, MS; Uchida, K; Yamaguchi, Y; Takano, K; Koshioka, M (2000). "Malvidin 3-rutinoside as the pigment responsible for bract color in Curcuma alismatifolia". Bioscience,
Biotechnology, and Biochemistry. 64 (5): 10935. PMID 10879491. doi:10.1271/bbb.64.1093.
Tatsuzawa, F (1999). "Acylated malvidin 3-rutinosides in dusky violet flowers of Petunia integrifolia subsp. Inflata". Phytochemistry. 52 (2): 351355. doi:10.1016/S0031-9422(99)00095-3.
Markham, Kenneth R.; Mitchell, Kevin A.; Boase, Murray R. (1997). "Malvidin-3-O-glucoside-5-O-(6-acetylglucoside) and its colour manifestation in 'Johnson's Blue' and other 'Blue'
geraniums". Phytochemistry. 45 (2): 417423. doi:10.1016/S0031-9422(96)00831-X.

Malvidin
Anthocyanin Biosynthesis
 Anthocyanins Food Sources

Blueberry, cranberry, bilberry, black raspberry,

blackberry, blackcurrant, cherry, strawberries,
purple grapes, red wine, red cabbage,
eggplant. Daily intake of total anthocyanins
has been estimated to be between 3 and 215
mg/day.
 Anthocyanins Benefits

Anthocyanins may help prevent cardiovascular disorders,

inflammatory responses, cancer, and degenerative
diseases. Anthocyanins also improve neuronal and
cognitive brain functions, ocular health as well as protect
genomic DNA integrity. In recent years, numerous
publications have demonstrated that besides their in vitro
antioxidant capacity, certain phenolic compounds, such as
anthocyanins, proanthocyanidins, and other flavonoids,
may regulate different signaling pathways involved in cell
survival, growth and differentiation. Over 600 structurally
distinct anthocyanins have been identified.

 Antioxidant
Anti-Inflammatory
Anti-Cancer
Cardiovascular Disease
Diabetes
 Methods of analysis for anthocyanins in
plants and biological fluids
Anthocyanins are generally extracted with weakly acidified alcohol-
based solvents, followed by concentration (under vacuum), and
purification of the pigments. Paper and/or thin-layer
chromatography and UV-Vis spectroscopy have traditionally been
used for the identification of anthocyanins. Capillary zone
electrophoresis, a hybrid of chromatography and electrophoresis, is
gaining popularity for the analysis of anthocyanins; however, liquid
chromatography (LC) has become the standard method for
identification and separation in most laboratories and may be used
for both preparative and quantitative analysis. LC with mass
spectrometry (MS) and nuclear magnetic resonance (NMR)
spectroscopy are possibly the most powerful methods for the
structural elucidation of anthocyanins available, to date. At present,
the most satisfactory method for mixture analysis is the multistep
method of separation, isolation, and quantification by LC with peak
identification by MS and high-field NMR.
 Test for Anthocyanins
The presence of anthocyanins has been
demonstrated by adding 2 mL of the plant
extract with 2 mL of 2 N HCl. The appearance
of a pink-red color that turns purplish blue
after addition of ammonia indicates the
presence anthocyanins.
Confirmatory Test for Anthocyanins
The presence of anthocyanin in the extract was confirmed by
performing the following tests (Harbone, 1973).
1. One ml of the flower extract of the studied plant was mixed with
2M HCl and heated for 5min at 100oC. When the extract remains
the stable purple (magenta) colour confirms the presence of
anthocyanins.
2. One ml of the flower extract mixed with 2M NaOH and the
formation of green colour indicates the presence of anthocyanins.
3. To the flower extract, aluminium chloride addition will give a shift
of 12nm in spectrophotometer which confirms the anthocyanins.
4. The flower extract was analysed using UV-Visible
spectrophotometer, absorbance between 200 700nm indicates
the presence of anthocyanins.
 References
http://www.phytochemicals.info/phytochemicals/cyanidin.php
Tulio AZ, Reese RN, Wyzgoski FJ, Rinaldi PL, Fu R, Scheerens JC, Miller AR (March 2008). "Cyanidin 3-
rutinoside and cyanidin 3-xylosylrutinoside as primary phenolic antioxidants in black raspberry".
Journal of Agricultural and Food Chemistry. 56 (6): 1880
8. PMID 18290621. doi:10.1021/jf072313k. Five anthocyanins were present in black raspberries:
cyanidin 3-sambubioside, cyanidin 3-glucoside, cyanidin 3-xylosylrutinoside, cyanidin 3-rutinoside,
and pelargonidin 3-rutinoside. Their identities and structures, with particular emphasis on cyanidin
3-xylosylrutinoside, were confirmed by NMR spectroscopy. Two of these anthocyanins, cyanidin 3-
rutinoside and cyanidin 3-xylosylrutinoside, predominated, comprising 24-40 and 49-58%,
respectively, of the total anthocyanins in black raspberries. On the basis of both potency and
concentration, cyanidin 3-rutinoside and cyanidin 3-xylosylrutinoside were found to be the
significant contributors to the antioxidant systems of black raspberries.
He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ (February 2012). "Anthocyanins and
their variation in red wines I. Monomeric anthocyanins and their color expression".
Molecules. 17 (2): 1571601. PMID 22314380. doi:10.3390/molecules17021571.
http://www.chem.qmul.ac.uk/iubmb/enzyme/reaction/phenol/narin.html
Dewick, P. M. Medicinal Natural Products: A Biosynthetic Approach, 3rd ed.; John Wiley and Sons,
Ltd: United Kingdom 2009; pp 137-186
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