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• W1991333182 abstract "The anthocyanin composition of tamarillo (Solanum betaceum Cav., red variety) and Andes berry (Rubus glaucus Benth.) was determined by HPLC–PDA and HPLC–ESIMS. From the anthocyanin-rich extracts (AREs), pure compounds (1–7) were obtained by MLCCC (multilayer countercurrent chromatography) and further preparative HPLC, and their unequivocal structures were obtained by 1D and 2D NMR analyses. The new anthocyanin delphinidin 3-O-α-l-rhamnopyranosyl-(1 → 6)-β-d-glucopyranoside-3′-O-β-d-glucopyranoside, as well as the known cyanidin-3-O-rutinoside, pelargonidin-3-O-rutinoside, and delphinidin-3-O-rutinoside were identified as constituents of tamarillo fruit. Although the anthocyanin composition of Andes berry had been reported before in the literature, the unequivocal structure elucidation of the major compound, cyanidin-3-O-α-l-rhamnopyranosyl-(1 → 6)-O-β-d-xylopyranosyl-(1 → 2)-β-d-glucopyranoside, was achieved for the first time." @default.
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• W1991333182 date "2012-06-01" @default.
• W1991333182 modified "2023-10-05" @default.
• W1991333182 title "Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits" @default.
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• W1991333182 doi "https://doi.org/10.1016/j.foodchem.2011.12.026" @default.
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