title: Anthocyanins in callus induced from purple storage root of Ipomoea batatas L.
abstract: 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.
authors.affiliation: Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University, Takanabe, Miyazaki, Japan. terahara@nankyudai.ac.jp
authors.forename: N
authors.initials: N
authors.lastname: Terahara
authors.forename: I
authors.initials: I
authors.lastname: Konczak-Islam
authors.forename: M
authors.initials: M
authors.lastname: Nakatani
authors.forename: O
authors.initials: O
authors.lastname: Yamakawa
authors.forename: Y
authors.initials: Y
authors.lastname: Goda
authors.forename: T
authors.initials: T
authors.lastname: Honda
mesh_terms: 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
chemical_list: D000872:Anthocyanins