Anthocyanin pigments in strawberry

• Author(s): Lopes-da-Silva, M.F. ; Escribano-Bailón, M.T. ; Perez-Alonso, J.J. ; Rivas-Gonzalo, J.C. ; Santos-Buelga, Celestino
• Date: 2007
• Persistent ID: http://hdl.handle.net/10198/4556
• Origin: Biblioteca Digital do IPB
• Subject(s): Anthocyanins; Strawberry; Pelargonidin; Cyanidin-derived pigments; Anthocyanin-derived pigments
• Document Type: Article
• Language: English

Description

The anthocyanin composition was analysed in strawberry fruits from five different cultivars (cv. Eris, Oso Grande, Carisma, Tudnew and Camarosa). Twenty-five defined anthocyanin pigments were detected, most of them containing Pelargonidin (Pg) as aglycone; some cyanidin (Cy) derivatives were also found. Glucose and rutinose were the usual substituting sugars, although arabinose and rhamnose were also tentatively identified; some minor anthocyanins showed acylation with aliphatic acids. A relevant aspect was the detection of anthocyanin-derived pigments, namely 5-carboxypyranopelargonidin-3-glucoside and four condensed pigments containing C–C linked anthocyanin (Pg) and flavanol (catechin and afzelechin) residues. Total anthocyanin content ranged between 200 and 600mg/kg, with Pg 3-gluc constituting 77–90% of the anthocyanins in the strawberry extracts followed by Pg 3-rut (6–11%) and Cy 3-gluc (3–10%). A notable variability was found among the anthocyanin concentrations in samples of a same variety and harvest, indicating a strongly influence of the degree of maturity, edaphic-climatic factors and post-harvest storage.