Characterization of major anthocyanins and the color of red-fleshed Budd Blood orange (Citrus sinensis).
High-performance liquid chromatography (HPLC) with photodiode array detection was applied for the characterization of anthocyanins in red-fleshed Budd Blood (Citrus sinensis) orange. More than seven anthocyanin pigments were separated within 30 min by using a binary gradient (0.1% H(3)P0(4) in water and 0.1% H(3)PO(4) in acetonitrile) elution on a Prodigy ODS column. Separations by reversed-phase HPLC and semipreparative HPLC on a Prodigy 10-microm ODS Prep column, and acid and alkali hydrolyses were used for identification of anthocyanins. The primary anthocyanins in Budd Blood orange grown in Florida were cyanidin-3-(6"-malonylglucoside) (44.8%) followed by cyanidin-3-glucoside (33.6%). Two other minor pigments were also acylated with malonic acid. Malonated anthocyanins represented the major proportion (>51%) of anthocyanins in Budd Blood orange. Total anthocyanin contents and juice color parameters (CIE L,a,b) were compared with six other Florida-grown blood oranges.
Lee
Hyoung S
HS
Citrus Research & Education Center, Florida Department of Citrus, 700 Experiment Station Road, Lake Alfred, FL 33850, USA. hsl@lal.ufl.edu
D000872:Anthocyanins / Q000032:analysis* / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D002957:Citrus / Q000737:chemistry*; D005505:Food Coloring Agents / Q000032:analysis*; D010860:Pigments, Biological / Q000032:analysis / Q000737:chemistry; D013045:Species Specificity; D013053:Spectrophotometry / Q000379:methods
D000872:Anthocyanins; D005505:Food Coloring Agents; D010860:Pigments, Biological