Characterization of Black Bean (Phaseolus vulgarisL.) Anthocyanins

Autor:	Lan T. Dao, Richard H. Edwards, Rosalind Y. Wong, Gerhard H. Full, Leslie A. Harden, Gary R. Takeoka, Jose De J. Berrios
Rok vydání:	1997
Předmět:	Chromatography biology Electrospray ionization General Chemistry biology.organism_classification Malvidin chemistry.chemical_compound chemistry Petunidin Anthocyanin Botany Solid phase extraction Delphinidin Phaseolus General Agricultural and Biological Sciences Legume
Zdroj:	Journal of Agricultural and Food Chemistry. 45:3395-3400
ISSN:	1520-5118 0021-8561
DOI:	10.1021/jf970264d
Popis:	Three anthocyanins were isolated from the acidified methanol extracts of UI 911 black beans (Phaseolus vulgaris L.) using solid phase extraction and preparative high-performance liquid chromatography . The anthocyanins were characterized using chromatographic and spectroscopic methods as delphinidin 3-glucoside (56%), petunidin 3-glucoside (26%), and malvidin 3-glucoside (18%). The monomeric anthocyanin content was 213 ± 2 mg/100 g of black beans (moisture content was 10.04 ± 0.02%). Keywords: Black beans; antioxidants; pigments; anthocyanins; electrospray ionization mass spectrometry
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1611dd9873f6a161625c8b20fa8234d9 https://doi.org/10.1021/jf970264d Zobrazit plný text záznamu