New anthocyanins from purple pods of pea (Pisum spp.)

Biosci Biotechnol Biochem. 2000 Dec;64(12):2569-74. doi: 10.1271/bbb.64.2569.

Abstract

Two new anthocyanins were isolated from purple pods of pea (Pisum spp.). Their structures were identified as delphinidin 3-xylosylgalactoside-5-acetylglucoside and its deacetylated derivative by the usual chemical degradation methods and by spectroscopic methods such as UV-VIS, MS and NMR. Both pigments showed moderate stability and antioxidative activity in a neutral aqueous solution.

Publication types

  • Comparative Study
  • Evaluation Study

MeSH terms

  • Anthocyanins / chemistry*
  • Anthocyanins / isolation & purification
  • Anthocyanins / pharmacology*
  • Antioxidants / chemistry*
  • Antioxidants / isolation & purification
  • Antioxidants / pharmacology*
  • Binding Sites
  • Magnetic Resonance Spectroscopy
  • Mass Spectrometry
  • Molecular Structure
  • Pisum sativum / chemistry*
  • Spectrophotometry, Ultraviolet

Substances

  • Anthocyanins
  • Antioxidants
  • delphinidin 3-O-(2-O-xylopyranosyl-galactopyranoside)-5-O-(6-O-acetyl)glucopyranoside
  • delphinidin 3-O-(2-O-xylopyranosylgalactopyranoside)-5-O-glucopyranoside