New anthocyanins from purple pods of pea (Pisum spp.).
Two new anthocyanins were isolated from purple pods of pea (Pisum spp.). Their structures were identified as delphinidin 3-xylosylgalactoside-5-acetylglucoside and its deacetylated derivative by the usual chemical degradation methods and by spectroscopic methods such as UV-VIS, MS and NMR. Both pigments showed moderate stability and antioxidative activity in a neutral aqueous solution.
Terahara
N
N
Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University, Takanabe, Miyazaki, Japan. terahara@nankyudai.ac.jp
Honda
T
T
Hayashi
M
M
Ishimaru
K
K
D000872:Anthocyanins / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology*; D000975:Antioxidants / Q000737:chemistry* / Q000302:isolation & purification / Q000494:pharmacology*; D001665:Binding Sites; D009682:Magnetic Resonance Spectroscopy; D013058:Mass Spectrometry; D015394:Molecular Structure; D018532:Pisum sativum / Q000737:chemistry*; D013056:Spectrophotometry, Ultraviolet
D000872:Anthocyanins; D000975:Antioxidants; C425557:delphinidin 3-O-(2-O-xylopyranosyl-galactopyranoside)-5-O-(6-O-acetyl)glucopyranoside; C425556:delphinidin 3-O-(2-O-xylopyranosylgalactopyranoside)-5-O-glucopyranoside