ANTHOCYANIN VARIATION IN THE GENUS RUBUS

Abstract

summary The pigments of Rubus fruits vary in concentration and in the nature of the aglycones and sugars contained in the anthocyanin molecule. Variation in concentration is determined by the genes T, P, Y, Ys, Ycor and possibly Bl and by minor genes. Up to six sugars may be present: one monoglycoside, three diglycosides and two triglycosides. The monoglycoside was present in all the material studied and the presence or absence of the diglycosides rutinose, sophorose, and sambubiose was determined by segregation of the genes R, So and Xy. Synthesis of triglycosides occurred when genes So and R or Xy and R were present together. Cyanidin is the predominant aglycone of raspberries and blackberries, but pelargonidin occurred as traces in raspberries and as the predominant aglycone in R. parviflorus, a species of the sub‐genus Anoplobatus, and in R. pileatus, a species of the sub‐genus Idaeobatus. Knowledge of agenotype's anthocyanin sugars frequently provides evidence of its probable ancestry, but little evidence is available to suggest that any one sugar should be preferred to another.

Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits

“…The pelargonidins are usually found in trace amounts alongside the cyanidins, although at times they occur as the major pigments, as is the case for R. pileatus. The fruits that possess pelargonidin glycosides as the major anthocyanins usually have an orange-red color, rather than a true red color (Jennings and Carmichael, 1980). It has been found that black raspberries possess higher anthocyanin contents (up to 400 mg/100 g) than blackberries (<150 mg/100 g), followed by the red raspberries (20-60 mg/100 g), orange raspberries (0.3-8.7 mg/100 g) and finally, the yellow raspberries (0-3.4 mg/100 g).…”

“…It has been found that black raspberries possess higher anthocyanin contents (up to 400 mg/100 g) than blackberries (<150 mg/100 g), followed by the red raspberries (20-60 mg/100 g), orange raspberries (0.3-8.7 mg/100 g) and finally, the yellow raspberries (0-3.4 mg/100 g). The orange and yellow raspberries are usually cultivars of red raspberries (Deighton et al, 2000;FanChiang and Wrolstad, 2005;Jennings and Carmichael, 1980;Pantelidis et al, 2007).…”

Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus

“…In this context it is interesting to note that Melo et al (2000) have shown that the colouration of raspberries is not based on co-pigmentation, but relies mainly on pH effects in the vacuoles. Jennings and Carmichael (1980) have reported on the inheritance of anthocyanins in various Rubus species, including blackberries.…”

Environmental and seasonal influences on red raspberry anthocyanin antioxidant contents and identification of quantitative traits loci (QTL)

“…Anthocyanin cyanidin, with B ring 39,49-dihydroxy substituents and conjugation between A and B rings, have antioxidant potentials four times that of a vitamin E analogue [9]. Red raspberries typically contain 23 -59 mg total anthocyanin 100 g/FW fruit [10] and cyanidins are more abundant, than pelargonidins [11]. Compared to certain other fruits raspberry anthocyanin levels are low but if genes underlying production were determined marker assisted breeding strategies could be deployed to enhance antioxidant contents.…”