Anthocyanins Present in Selected Tropical Fruits: Acerola, Jambolão, Jussara, and Guajiru

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• 作者：Edy Sousa de Brito ; Manuela Cristina Pessanha de Araú ; jo ; Ricardo Elesb&#xe3 ; o Alves ; Colleen Carkeet ; Beverly A. Clevidence ; Janet A. Novotny
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：November 14, 2007
• 年：2007
• 卷：55
• 期：23
• 页码：9389 - 9394
• 全文大小：119K
• 年卷期：v.55,no.23(November 14, 2007)
• ISSN：1520-5118

文摘

Many tropical fruits are rich in anthocyanins, though limited information is available about the characterization and quantification of these anthocyanins. The identification and quantification of anthocyanin pigments in four tropical fruits were determined by HPLC-MS/MS. Fruits studied included acerola (Malphigia emarginata), jussara (Euterpe edulis), jambolão (Syzygium cumini), and guajiru (Chrysobalanus icaco). All four fruits were found to contain anthocyanin pigments. Anthocyanidin backbones included cyanidin, delphinidin, peonidin, pelargonidin, petunidin, and malvidin. Guajiru contained several acylated forms, while acerola, jussara, and jambolão contained only nonacylated glycosides. These results demonstrate that these tropical fruits are rich in anthocyanins and that the anthocyanins are widely ranging in anthocyanidin backbone, glycosylation, and acylation.