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Título
Anthocyanin Composition of the Fruit of
Coriaria myrtifolia L
Autor(es)
Materia
Phytochemistry including algae and industrial bio-raw materials
Anthocyanins
Flavonoids
Polyphenols
Coriaria myrtifolia
Coriariaceae
Fecha de publicación
2002
Editor
Wiley Interscience
Citación
Escribano-Bailón, M.T., Santos-Buelga, C., Alonso, G.L., Salinas, M.R. (2002). Anthocyanin Composition of the Fruit of
Coriaria myrtifolia L. Phytochemical Analysis, 13 (6), pp. 354-357
Resumen
[EN]The anthocyanin composition of the fruit of Coriaria myrtifolia L. and the changes which occur during
ripening were studied using HPLC-PAD and LC-MS. Ten anthocyanins were detected and identified by
their absorption and mass spectra as the 3-glucoside and 3-galactoside derivatives of delphinidin, cyanidin,
petunidin, peonidin and malvidin. Fruit ripening was accompanied by substantial changes in the
anthocyanin profile, with methoxylated anthocyanins, i.e. malvidin and peonidin, predominating in the final
stages of ripening, and the trihydroxylated anthocyanin, delphinidin, during the earlier stages.
Furthermore, galactoside derivatives were more abundant than glucosides in the ripe fruit. At full
maturity, the fruits of C. myrtifolia were very rich in anthocyanins with a content of 10.7% (on a dry weight
basis), a level which is higher than that found in most fruits usually considered to be anthocyanin-rich. The
ability to grow C. myrtifolia in damaged and nitrogen poor soils, together with the possibility of using this
plant for the extraction of anthocyanin, makes it ideal for consolidating soils and repopulating semi-desert
or fire-damaged areas.
URI
ISSN
0958-0344
DOI
10.1002/pca.667
Versión del editor
Colecciones
- DQANB. Artículos [61]