Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits

• Published in: Food chemistry Vol. 132; no. 4; pp. 1915 - 1921
• Main Authors: Osorio, Coralia, Hurtado, Nelson, Dawid, Corinna, Hofmann, Thomas, Heredia-Mira, Francisco José, Morales, Alicia Lucía
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.06.2012; Elsevier
• Subjects: Andes berry; Anthocyanins; Biological and medical sciences; countercurrent chromatography; Food industries; Fruit and vegetable industries; fruits; Fundamental and applied biological sciences. Psychology; high performance liquid chromatography; nuclear magnetic resonance spectroscopy; Rubus; Rubus glaucus Benth; small fruits; Solanum betaceum; Tamarillo; South America; Andes; America; Anthocyanins; Rubus glaucus Benth; Tamarillo; Andes berry; Solanum betaceum; Anthocyanin; Fruit; Rosaceae; Berry; Rubus; Flavonoid; Polyphenol; Dicotyledones; Angiospermae; Pigments; Spermatophyta; Solanaceae; Solanum
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.12.026

► The anthocyanin composition of tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits is reported. ► Seven anthocyanins were identified by spectrocopical methods (ESI-MS and NMR). ► These fruits could be considered as a good source of natural pigments. 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.