Characterization of Black Bean (Phaseolus vulgaris L.) Anthocyanins

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...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1997-09, Vol.45 (9), p.3395-3400
Hauptverfasser:	Takeoka, Gary R, Dao, Lan T, Full, Gerhard H, Wong, Rosalind Y, Harden, Leslie A, Edwards, Richard H, Berrios, Jose De J
Format:	Artikel
Sprache:	eng
Schlagworte:	Agronomy. Soil science and plant productions ANTHOCYANE ANTHOCYANINS ANTOCIANINAS Biological and medical sciences Chemical constitution Economic plant physiology Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology PHASEOLUS VULGARIS
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Zusammenfassung:	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
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf970264d