Major anthocyanins from purple asparagus (Asparagus officinalis)

Sakaguchi, Yuichi; Miyajima, Ikuo; Yamaguchi, Masa‐atsu; Fukui, Yûkô; Iwasa, Keiko; Motoki, Satoru; Suzuki, Takashi; Okubo, Hiroshi

doi:10.1016/j.phytochem.2008.02.021

Cited by 34 publications

(25 citation statements)

References 18 publications

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“…Wann and Thompson (1965) isolated two anthocyanins from the spears and identified them as cyanidin-3-glucoside and cyanidin-3,5-glucoside, and Francis (1967) detected additional 4 anthocyanins in asparagus: cyanidin 3-glucosylrhamnosylglucoside, peonidin 3-glucosylrhamnosylglucoside, cyanidin 3-rhamnosylglucoside, and peonidin 3-rhamnosylglucoside. Sakaguchi et al (2008) identified cyanidin 3-glucosylrhamnosylglucoside and cyanidin-3-rutinoside in the purple Purple Passion cultivar. Mass spectrometry enabled the detection and confirmation of three anthocyanins, cyanidin-3-rutinoside, cyanidin-3-glucoside-rhamnoside-5-glucoside, and peonidin 3-rutinoside, in the purple Albenga cultivar (Li et al, 2012) The same three anthocyanins have also been quantified in our samples.…”

Section: Content Of Total and Individual Phenolicsmentioning

confidence: 96%

Game of Tones: sugars, organic acids, and phenolics in green and purple asparagus (Asparagus officinalis L.) cultivars

Slatnar¹,

Mikulič-Petkovšek²,

Štampar³

et al. 2018

Turk J Agric For

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The content of selected compounds was compared among different spear sections (the tip, the middle, and the base) of green (Ariane F1, Dariana F1, Darsiane F1, Mondeo F1, Primaverde F1, and Viridis F1) and purple (Burgundine F1 and Pacific Purple F1) asparagus cultivars. Sugars, organic acids, anthocyanins, flavonols, flavones, and hydroxycinnamic acids were determined by HPLC. No significant differences in the content of organic acids, sugars, and hydroxycinnamic acids were detected among cultivars. However, purple cultivars contained the highest levels of anthocyanins. The content of flavonols, flavones, hydroxycinnamic acids, and total phenols were not color-dependent. High flavonol content was characteristic for all analyzed asparagus cultivars and ranged from 154.5 to 252.5 mg kg -1 FW. The content of organic acids and phenolic compounds increases from the base to the tip of spears. On the contrary, the levels of anthocyanins and sugars were significantly higher in the basal part of asparagus spears.

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Section: Content Of Total and Individual Phenolicsmentioning

confidence: 96%

Game of Tones: sugars, organic acids, and phenolics in green and purple asparagus (Asparagus officinalis L.) cultivars

Slatnar¹,

Mikulič-Petkovšek²,

Štampar³

et al. 2018

Turk J Agric For

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“…Three major anthocyanin peaks 22-24 were detected in purple asparagus extract (Fig. 2) (Sakaguchi et al, 2008).…”

Section: Identification Of Anthocyaninsmentioning

confidence: 99%

Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities

Deng

Zhu

et al. 2012

Food Research International

222

112

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“…In the case of sweet corn, another popular vegetable used for fresh consumption as well as for canned and freezing processing, differing from the regular corn only for a higher accumulation of sugar in the kernels, the ear including cob and kernels constitute a rich source of natural colorants including carotenoids and flavonoids [22]. Yet, in other cases like asparagus the edible portion and source of anthocyanins is constituted by the young stems [23].…”

Section: Introductionmentioning

confidence: 99%

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

et al. 2020

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The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.

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Major anthocyanins from purple asparagus (Asparagus officinalis)

Cited by 34 publications

References 18 publications

Game of Tones: sugars, organic acids, and phenolics in green and purple asparagus (Asparagus officinalis L.) cultivars

Game of Tones: sugars, organic acids, and phenolics in green and purple asparagus (Asparagus officinalis L.) cultivars

Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

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