Anthocyanin Pigment in Passion Fruit Rind

Six anthocyaninswere isolated from Cabernet Sauvignon grapes. Four major and one minor pigment were identified by paper chromatography, color reactions, and spectroscopy.The four major anthocyanins were identified as delphinidin-3-monoglucoside, petunidin-3-monoglucoside, malvidin-3monoglncoside, and malvidin-3-monoglueoside aeetylated with chlorogenic acid. Malvidin-3-monoglucoside was the most abundant pigment of the grapes. One of the minor pigments was identified as petnnidin.

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“…Rf values obtained by these two methods differed slightly. This fact has been reported by and Pruthi et al ( 1961) .…”

Section: And Discussionsupporting

confidence: 74%

Anthocyanins. IV. Anthocyanin Pigments of Cabernet Sauvignon Grapes^a,^b

Somaatmadja

Powers

1963

Journal of Food Science

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“…No maracujá roxo, Pruthi et al (1961) encontraram pelargonidina 3-diglucosídeo nas cascas dos frutos. Billot (1974) identificou 3,5-diglucosídeos e 3-glucosídeos das agliconas delfinidol, petunidol e malvidol, que ocorrem nas flores de P. quadrangularis.…”

Section: Antocianinasunclassified

Maracujá: um alimento funcional?

Zeraik¹,

Pereira²,

Zuin³

et al. 2010

Rev. bras. farmacogn.

139

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RESUMO:Este artigo é uma revisão bibliográfica sobre as espécies brasileiras de Passiflora (Passiflora edulis fo. flavicarpa O. Deg., P. alata Curtis e P. edulis fo. edulis). A maioria dos artigos da literatura focaliza somente as folhas de Passiflora, enquanto que esta revisão contém informações sobre a polpa, cascas e sementes dos frutos do maracujá, com destaque para a composição química, estudos nutricionais e farmacológicos. O enfoque nos frutos do maracujá fundamenta-se no amplo consumo do suco de maracujá (fresco ou industrializado) no Brasil e também nas investigações em andamento para avaliar o seu potencial uso como alimento funcional.Unitermos: Passiflora, composição química, alimento funcional.ABSTRACT: "Passion fruit: a functional food?" This paper consists of a bibliographic review of the most relevant edible Brazilian Passiflora species (Passiflora edulis fo. flavicarpa O. Deg., P. alata Curtis and P. edulis fo. edulis). Most of the reports in the literature focus solely on Passiflora leaves, whereas this review contains information about passion fruit pulp, rind and seeds, highlightening chemical composition, nutritional and pharmacological studies. The emphasis on the "maracujá" fruit is due to the extensive consumption of passion fruit juice (fresh or processed) in Brazil and on ongoing investigations into its potential as a functional food.

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“…In the purple passion fruit (P. edulis) Pruthi (1961) found pelargonidin 3-diglucoside in the fruit rind, while Harborne (1967) only reported delphinidin 3-glucoside and Ishikura and Sugahara (1979) cyanidin 3-glucoside in the fruits of this species. From other species in Passiflora Halim and Collins (1970) identified the 3,5-diglucosides of delphinidin, petunidin, and malvidin in addition to cyanidin 3-glucoside in the giant granadilla (P. quadrangularis).…”

Section: Introductionmentioning

confidence: 94%

“…The anthocyanins of the passion fruit rind have been suggested as a natural colorant (Pruthi, 1961). Because of divergent reports, we decided to reexamine the anthocyanin content of the purple passion fruit as well as to identify the anthocyanin content of the highly colored fruits of its relative, P. suberosa.…”

Section: Introductionmentioning

confidence: 99%