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

Abstract

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.

Principles of Food Chemistry

“…Cabernet Sauvignon grapes contain four major anthocyanins: delphinidin-3monoglucoside, petunidin-3-mono glucoside, malvidin-3-monoglucoside, and malvidin-3monoglucoside acetylated with chlorogenic acid. One of the major pigments is petunidin (Somaatmadja and Powers 1963). Anthocyanin pigments can easily be destroyed when fruits and vegetables are processed.…”

The Chemistry of Alcoholic Beverages

“…These substances and their derivatives have been shown by Powers et al to have measurable inhibitory activity against such organisms as Eberthella typhosa, Shigella dysenteriae, Salmonella enteriditis, and Staphylococcus aureus (Gardner, 1953;Masquelier, 1958;Somaatmadja and Powers, 1963).…”

Anthocyanin Pigments of Black-Purple Grapes Related to Variety^|^prime;Kyoho^|^prime; (Vitis vinifera L.^|^times;V. labrusca L.)

“…(1) and Somaatmad ja and Powers (20). Reuther (17) reported that diglucosides were characteristic of V. riparia and V. rupestris.…”