Anthocyanins in callus induced from purple storage root of Ipomoea batatas L.
Two anthocyanins were isolated from the highly pigmented callus derived from the storage root of purple sweet potato (Ipomoea batatas L.) cultivar 'Ayamurasaki'. One was identified as cyanidin 3-O-sophoroside-5-O-glucoside, and the other as cyanidin 3-O-(2-O-(6-O-(E)-p-coumaroyl-beta-D-glucopyranosyl)-beta-D-glucop yranoside)-5-O-beta-D-glucopyranoside, by chemical and spectroscopic analysis.
Terahara
N
N
Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University, Takanabe, Miyazaki, Japan. terahara@nankyudai.ac.jp
Konczak-Islam
I
I
Nakatani
M
M
Yamakawa
O
O
Goda
Y
Y
Honda
T
T
D000872:Anthocyanins / Q000737:chemistry / Q000302:isolation & purification*; D009682:Magnetic Resonance Spectroscopy; D015394:Molecular Structure; D018517:Plant Roots / Q000737:chemistry; D019657:Solanaceae / Q000737:chemistry*; D014466:Ultraviolet Rays
D000872:Anthocyanins