Anthocyanin pigments in strawberry

Abstract

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 600 mg kg À1 , 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.

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

“…This was no surprise for the apple wine, since very low concentrations of anthocyanins were found in apples, with cyanidin-3--galactoside as the major pigment mainly located in the skin and traces found in other parts (44). However, due to the content of anthocyanins of 200-800 mg per kg of fresh mass (40,45) in strawberry, higher concentrations were expected in strawberry wine. Nevertheless, it is important to note that a wine refl ects only in part the phenolic composition of the raw fruit material, as determined for anthocyanins in grapes and wine (46).…”

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

“…The main components of the cherry extract (see supporting information, Figures S15-S20) were also identified: cyanidin with dihexose (peak 32), cy-3-glu (peak 35), quercetin disubstituted with hexose (peak 40) cy-3-rut (peak 41), quercetin disubstituted with hexose and deoxy hexose (peak 71), kaempferol disubstituted with hexose and deoxy hexose (peak 85) and an unknown flavonoid with hexose (peak 87). Using the combined data from methods 1 and 2 together with previously reported data, [35][36][37][40][41][42][43][44][45][46][47][48][49][50][51][52] the peaks could be tentatively assigned. The assignments can be found in Table 4 (red onion) and in supporting information, Tables S1 and S2 (strawberry and cherry respectively).…”

Comparative Study of the Effects of Drying Methods on Antioxidant Activity of Dried Strawberry (Fragaria Var. Camarosa)

“…The principal anthocyanins in strawberries are pelargonidin-3-glucoside (Pe-3-Gl) and cyanidin-3-glucoside (Cy-3-Gl) (da Silva, Escribano-Bailón, Pérez Alonso, Rivas-Gonzalo, & Santos-Buelga, 2007;Giampieri et al, 2012). Pelargonidin-3-glucoside is the major anthocyanin in strawberries independent from genetic and environmental factors and the presence of cyanidin-3-glucoside seems to be constant and in less quantity (Giampieri et al, 2012;Patras, Brunton, Da Pieve, & Butler, 2009).…”