Detection of peonidin and pelargonidin glycosides in black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) by high‐performance liquid chromatography/electrospray ionization mass spectrometry

Abstract

Anthocyanins of black carrots (Daucus carota ssp. sativus var. atrorubens Alef.) were investigated by high-performance liquid chromatography/electrospray ionization mass spectrometry. Besides the main compounds which have already been characterized in detail as cyanidin glycosides, six anthocyanins with m/z 757, 565, 595, 903, 933 and 903 were detected and unambiguously characterized as peonidin and pelargonidin glycosides, based on their fragmentation patterns. Peonidin and pelargonidin were identified after acid hydrolysis by comparison of the fragmentation patterns and retention times of the released aglycones with those of standard compounds. To the best of our knowledge this is the first report on anthocyanins in black carrots consisting of aglycones other than cyanidin.

Cancer cell antiproliferation activity and metabolism of black carrot anthocyanins

“…Helium was used as the collision gas for collisioninduced dissociation (CID) at a pressure of 4.0 × 10 − 6 mbar. CID spectra were obtained by automatic and manual isolation and fragmentation of precursor ions at a fragmentation amplitude of 1.0 V (Kammerer et al, 2003). the peak areas.…”

“…Quantification of anthocyanins in BCC-2 and urine was carried out following the method ofKammerer et al (2003). The HPLC system consisted of a L-6200 Pump, an AS-4000 auto-injector (Merck-Hitachi, Darmstadt, Germany), and a 990 diode array detector (Waters, Eschborn, Germany) equipped with a Prontosil Eurobond RP-18 column (5 μm, 250 × 4.0 mm i.d., Bischoff, Leonberg, Germany) and a LiChrospher 100 RP-18 guard column (5 μm, 4.0 × 4.0 mm i.d., Merck).…”

CarrotDB: a genomic and transcriptomic database for carrot

“…Carotene carrot cultivars are an important source of carotenoids and provitamin A and account for the majority of the species of carrot. Carotene carrot cultivars have been cultivated as root crops for ∼1100 years, whereas anthocyanin group carrots have a history dating back 3000 years (3, 5). Over the centuries, carrot transformed from being a small, tough and bitter root to a fleshy, sweet, pigmented, unbranched and edible vegetable.…”

Role of Color and Pigments in Breeding, Genetics, and Nutritional Improvement of Carrots

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