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Matsumoto, H. et al.

Matsumoto, Hanamura, Kawakami, Sato, Hirayama,

Preparative-scale isolation of four anthocyanin components of black currant (Ribes nigrum L.) fruits.

Four anthocyanin components of black currant, delphinidin 3-O-beta-rutinoside (D3R), cyanidin 3-O-beta-rutinoside (C3R), delphinidin 3-O-beta-glucoside (D3G), and cyanidin 3-O-beta-glucoside ( C3G), were successfully isolated as crystalline forms on a preparative scale. In this process, selective hydrolysis of the glucosides (D3G and C3G) and rhamnosides (D3R and C3R) was achieved by treatment with beta-glucosidase and hesperidinase (alpha-rhamnosidase), respectively, to improve resolution of anthocyanin components. Especially, selective conversion of the rutinosides into glucosides made the amounts of D3G and C3G increase about 4- and 7-fold, respectively. D3R, C3R, D3G, and C3G were isolated from enzymatic hydrolysates of black currant anthocyanins through Amberlite XAD-7HP absorption followed by preparative HPLC separation, and their crystals were obtained as the flavylium chloride.[1]

References

Preparative-scale isolation of four anthocyanin components of black currant (Ribes nigrum L.) fruits. Matsumoto, H., Hanamura, S., Kawakami, T., Sato, Y., Hirayama, M. J. Agric. Food Chem. (2001) [Pubmed]

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