title: Characterization and quantification of anthocyanins in red kiwifruit ( Actinidia spp.).
abstract: Red-fleshed fruit occur in a small number of distantly related taxa in different sections of the genus Actinidia (kiwifruit). We describe and identify the anthocyanin profile of fruit of several Actinidia species. Differences in the relative amounts of cyanidin- and delphinidin-based anthocyanins determine whether the fruit appear red or purple. Cyanidin derivatives have been found in all Actinidia species that contain anthocyanins, whereas delphinidin derivatives are limited to two taxa: A. melanandra and A. arguta var. purpurea . The fruit of these not only contain a wider range of anthocyanins, but they also have greater concentrations. Anthocyanins of most Actinidia species are usually conjugated with either xylosyl-galactose or galactose, whereas A. deliciosa anthocyanins are conjugated with glucose and galactose.
authors: The New Zealand Institute for Plant and Food Research Limited (Plant and Food Research), Private Bag 92169, Auckland, New Zealand. mmontefiori@hortresearch.co.nz
authors: Mirco
authors: M
authors: Montefiori
authors: Daniel J
authors: DJ
authors: Comeskey
authors: Mark
authors: M
authors: Wohlers
authors: Tony K
authors: TK
authors: McGhie
mesh_terms: D029042:Actinidia / Q000737:chemistry*; D000872:Anthocyanins / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D010858:Pigmentation
chemical_list: D000872:Anthocyanins