Isolation and identification of pelargonidin 3-glucoside in mangosteen pericarp.

Zarena, A. S. and Udaya Sankar, K. (2012) Isolation and identification of pelargonidin 3-glucoside in mangosteen pericarp. Food Chemistry, 130 . pp. 665-670. ISSN 0308-8146

PDF Food Chemistry, Volume 130, Issue 3, 1 February 2012, Pages 665-670.pdf - Published Version Restricted to Registered users only Download (446kB) | Request a copy

Abstract

In the present study, we have identified pelargonidin 3-glucoside, along with two known anthocyanin; cyanidin 3-sophoroside and cyanidin 3-glucoside, from acidified, methanolic extract of mangosteen pericarp. The compounds were separated by preparative HPLC after purification by partition against ethyl acetate and Amberlite XAD-7. The structures of the compounds were confirmed by high performance liquid chromatography (HPLC), UV–Vis absorption spectra, high-resolution electrospray mass spectrometry and 1D, 2D nuclear magnetic resonance (NMR) spectroscopy. This new pigment family adds to the growing body of data supporting the use of natural colourants in food. Cyanidin 3-sophoroside was the major anthocyanin detected in large amount (76.1%), followed by cyanidin 3-glucoside (13.4%) and pelargonidin 3-glucoside (6.2%).

Item Type:	Article
Uncontrolled Keywords:	Garcinia mangostana L.; Pelargonidin3-glucoside; UV–Vis spectrum; CIELAB; 2D NMR
Subjects:	500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 08 Food technology > 31 Food Additives
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	24 Jan 2012 11:24
Last Modified:	24 Jan 2012 11:24
URI:	http://ir.cftri.res.in/id/eprint/10573

Actions (login required)

View Item