OrangerV1, PascalFrancis, Corpus, bibRecord, 000846

Characterization of major anthocyanins and the color of red-fleshed budd blood orange (Citrus sinensis)

Identifieur interne : 000846 ( PascalFrancis/Corpus ); précédent : 000845; suivant : 000847

Characterization of major anthocyanins and the color of red-fleshed budd blood orange (Citrus sinensis)

Auteurs : Hyoung S. Lee

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2002.

RBID : Pascal:02-0203885

Descripteurs français

Pascal (Inist)
- Caractérisation, Composition chimique, Couleur, Jus d'orange, Identification, Comparaison intraspécifique, Cultivar, Citrus sinensis, Anthocyane, Malonique acide, Flavylium(3,3p,4p,5,7-pentahydroxy), Orange sanguine.

English descriptors

KwdEn :
- Anthocyanin, Blood orange, Characterization, Chemical composition, Citrus sinensis, Color, Cultivar, Identification, Intraspecific comparison, Malonic acid, Orange juice.

Abstract

High-performance liquid chromatography (HPLC) with photodiode array detection was applied for the characterization of anthocyanins in red-fleshed Budd Blood (Citrus sinensis) orange. More than seven anthocyanin pigments were separated within 30 min by using a binary gradient (0.1% H₃PO₄ in water and 0.1% H₃PO₄ in acetonitrile) elution on a Prodigy ODS column. Separations by reversed-phase HPLC and semipreparative HPLC on a Prodigy 10-μm ODS Prep column, and acid and alkali hydrolyses were used for identification of anthocyanins. The primary anthocyanins in Budd Blood orange grown in Florida were cyanidin-3-(6"-malonylglucoside) (44.8%) followed by cyanidin-3-glucoside (33.6%). Two other minor pigments were also acylated with malonic acid. Malonated anthocyanins represented the major proportion (>51%) of anthocyanins in Budd Blood orange. Total anthocyanin contents and juice color parameters (CIE L^*,a^*,b^*) were compared with six other Florida-grown blood oranges.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

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A02	`01`			`@0 JAFCAU`
A03		`1`		`@0 J. agric. food chem. : (Print)`
A05				`@2 50`
A06				`@2 5`
A08	`01`	`1`	`ENG`	`@1 Characterization of major anthocyanins and the color of red-fleshed budd blood orange (Citrus sinensis)`
A11	`01`	`1`		`@1 LEE (Hyoung S.)`
A14	`01`			`@1 Citrus Research & Education Center, Florida Department of Citrus, 700 Experiment Station Road @2 Lake Alfred, Florida 33850 @3 USA @Z 1 aut.`
A20				`@1 1243-1246`
A21				`@1 2002`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 7332 @5 354000100288100490`
A44				`@0 0000 @1 © 2002 INIST-CNRS. All rights reserved.`
A45				`@0 25 ref.`
A47	`01`	`1`		`@0 02-0203885`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Journal of agricultural and food chemistry : (Print)`
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C01	`01`		`ENG`	@0 High-performance liquid chromatography (HPLC) with photodiode array detection was applied for the characterization of anthocyanins in red-fleshed Budd Blood (Citrus sinensis) orange. More than seven anthocyanin pigments were separated within 30 min by using a binary gradient (0.1% H₃PO₄ in water and 0.1% H₃PO₄ in acetonitrile) elution on a Prodigy ODS column. Separations by reversed-phase HPLC and semipreparative HPLC on a Prodigy 10-μm ODS Prep column, and acid and alkali hydrolyses were used for identification of anthocyanins. The primary anthocyanins in Budd Blood orange grown in Florida were cyanidin-3-(6"-malonylglucoside) (44.8%) followed by cyanidin-3-glucoside (33.6%). Two other minor pigments were also acylated with malonic acid. Malonated anthocyanins represented the major proportion (>51%) of anthocyanins in Budd Blood orange. Total anthocyanin contents and juice color parameters (CIE L^,a^,b^*) were compared with six other Florida-grown blood oranges.
C02	`01`	`X`		`@0 002A35B09`
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C03	`01`	`X`	`FRE`	`@0 Caractérisation @5 01`
C03	`01`	`X`	`ENG`	`@0 Characterization @5 01`
C03	`01`	`X`	`SPA`	`@0 Caracterización @5 01`
C03	`02`	`X`	`FRE`	`@0 Composition chimique @5 02`
C03	`02`	`X`	`ENG`	`@0 Chemical composition @5 02`
C03	`02`	`X`	`SPA`	`@0 Composición química @5 02`
C03	`03`	`X`	`FRE`	`@0 Couleur @5 03`
C03	`03`	`X`	`ENG`	`@0 Color @5 03`
C03	`03`	`X`	`SPA`	`@0 Color @5 03`
C03	`04`	`X`	`FRE`	`@0 Jus d'orange @5 04`
C03	`04`	`X`	`ENG`	`@0 Orange juice @5 04`
C03	`04`	`X`	`SPA`	`@0 Zugo naranja @5 04`
C03	`05`	`X`	`FRE`	`@0 Identification @5 05`
C03	`05`	`X`	`ENG`	`@0 Identification @5 05`
C03	`05`	`X`	`SPA`	`@0 Identificación @5 05`
C03	`06`	`X`	`FRE`	`@0 Comparaison intraspécifique @5 06`
C03	`06`	`X`	`ENG`	`@0 Intraspecific comparison @5 06`
C03	`06`	`X`	`SPA`	`@0 Comparación intraespecífica @5 06`
C03	`07`	`X`	`FRE`	`@0 Cultivar @5 07`
C03	`07`	`X`	`ENG`	`@0 Cultivar @5 07`
C03	`07`	`X`	`SPA`	`@0 Cultivar @5 07`
C03	`08`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 10`
C03	`08`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 10`
C03	`08`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 10`
C03	`09`	`X`	`FRE`	`@0 Anthocyane @5 15`
C03	`09`	`X`	`ENG`	`@0 Anthocyanin @5 15`
C03	`09`	`X`	`SPA`	`@0 Antocianina @5 15`
C03	`10`	`X`	`FRE`	`@0 Malonique acide @2 NK @5 17`
C03	`10`	`X`	`ENG`	`@0 Malonic acid @2 NK @5 17`
C03	`10`	`X`	`SPA`	`@0 Malónico ácido @2 NK @5 17`
C03	`11`	`X`	`FRE`	`@0 Flavylium(3,3p,4p,5,7-pentahydroxy) @2 FF @4 INC @5 82 @6 Flavylium(«3,3p,4p,5,7»-pentahydroxy)`
C03	`12`	`X`	`FRE`	`@0 Orange sanguine @4 CD @5 96`
C03	`12`	`X`	`ENG`	`@0 Blood orange @4 CD @5 96`
C07	`01`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`FRE`	`@0 Agrume @5 39`
C07	`05`	`X`	`ENG`	`@0 Citrus fruit @5 39`
C07	`05`	`X`	`SPA`	`@0 Agrios @5 39`
C07	`06`	`X`	`FRE`	`@0 Flavonoïde @5 50`
C07	`06`	`X`	`ENG`	`@0 Flavonoid @5 50`
C07	`06`	`X`	`SPA`	`@0 Flavonoide @5 50`
N21				`@1 119`
N82				`@1 PSI`

Format Inist (serveur)

NO :	PASCAL 02-0203885 INIST
ET :	Characterization of major anthocyanins and the color of red-fleshed budd blood orange (Citrus sinensis)
AU :	LEE (Hyoung S.)
AF :	Citrus Research & Education Center, Florida Department of Citrus, 700 Experiment Station Road/Lake Alfred, Florida 33850/Etats-Unis (1 aut.)
DT :	Publication en série; Niveau analytique
SO :	Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2002; Vol. 50; No. 5; Pp. 1243-1246; Bibl. 25 ref.
LA :	Anglais
EA :	High-performance liquid chromatography (HPLC) with photodiode array detection was applied for the characterization of anthocyanins in red-fleshed Budd Blood (Citrus sinensis) orange. More than seven anthocyanin pigments were separated within 30 min by using a binary gradient (0.1% H₃PO₄ in water and 0.1% H₃PO₄ in acetonitrile) elution on a Prodigy ODS column. Separations by reversed-phase HPLC and semipreparative HPLC on a Prodigy 10-μm ODS Prep column, and acid and alkali hydrolyses were used for identification of anthocyanins. The primary anthocyanins in Budd Blood orange grown in Florida were cyanidin-3-(6"-malonylglucoside) (44.8%) followed by cyanidin-3-glucoside (33.6%). Two other minor pigments were also acylated with malonic acid. Malonated anthocyanins represented the major proportion (>51%) of anthocyanins in Budd Blood orange. Total anthocyanin contents and juice color parameters (CIE L^,a^,b^*) were compared with six other Florida-grown blood oranges.
CC :	002A35B09; 002A32E03
FD :	Caractérisation; Composition chimique; Couleur; Jus d'orange; Identification; Comparaison intraspécifique; Cultivar; Citrus sinensis; Anthocyane; Malonique acide; Flavylium(3,3p,4p,5,7-pentahydroxy); Orange sanguine
FG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Agrume; Flavonoïde
ED :	Characterization; Chemical composition; Color; Orange juice; Identification; Intraspecific comparison; Cultivar; Citrus sinensis; Anthocyanin; Malonic acid; Blood orange
EG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Citrus fruit; Flavonoid
SD :	Caracterización; Composición química; Color; Zugo naranja; Identificación; Comparación intraespecífica; Cultivar; Citrus sinensis; Antocianina; Malónico ácido
LO :	INIST-7332.354000100288100490
ID :	02-0203885

Links to Exploration step

Pascal:02-0203885

Le document en format XML

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<front><div type="abstract" xml:lang="en">High-performance liquid chromatography (HPLC) with photodiode array detection was applied for the characterization of anthocyanins in red-fleshed Budd Blood (Citrus sinensis) orange. More than seven anthocyanin pigments were separated within 30 min by using a binary gradient (0.1% H<sub>3</sub>
PO<sub>4</sub>
 in water and 0.1% H<sub>3</sub>
PO<sub>4</sub>
 in acetonitrile) elution on a Prodigy ODS column. Separations by reversed-phase HPLC and semipreparative HPLC on a Prodigy 10-μm ODS Prep column, and acid and alkali hydrolyses were used for identification of anthocyanins. The primary anthocyanins in Budd Blood orange grown in Florida were cyanidin-3-(6"-malonylglucoside) (44.8%) followed by cyanidin-3-glucoside (33.6%). Two other minor pigments were also acylated with malonic acid. Malonated anthocyanins represented the major proportion (>51%) of anthocyanins in Budd Blood orange. Total anthocyanin contents and juice color parameters (CIE L<sup>*</sup>
,a<sup>*</sup>
,b<sup>*</sup>
) were compared with six other Florida-grown blood oranges.</div>
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<fC01 i1="01" l="ENG"><s0>High-performance liquid chromatography (HPLC) with photodiode array detection was applied for the characterization of anthocyanins in red-fleshed Budd Blood (Citrus sinensis) orange. More than seven anthocyanin pigments were separated within 30 min by using a binary gradient (0.1% H<sub>3</sub>
PO<sub>4</sub>
 in water and 0.1% H<sub>3</sub>
PO<sub>4</sub>
 in acetonitrile) elution on a Prodigy ODS column. Separations by reversed-phase HPLC and semipreparative HPLC on a Prodigy 10-μm ODS Prep column, and acid and alkali hydrolyses were used for identification of anthocyanins. The primary anthocyanins in Budd Blood orange grown in Florida were cyanidin-3-(6"-malonylglucoside) (44.8%) followed by cyanidin-3-glucoside (33.6%). Two other minor pigments were also acylated with malonic acid. Malonated anthocyanins represented the major proportion (>51%) of anthocyanins in Budd Blood orange. Total anthocyanin contents and juice color parameters (CIE L<sup>*</sup>
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<s4>INC</s4>
<s5>82</s5>
<s6>Flavylium(«3,3p,4p,5,7»-pentahydroxy)</s6>
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<fC03 i1="12" i2="X" l="FRE"><s0>Orange sanguine</s0>
<s4>CD</s4>
<s5>96</s5>
</fC03>
<fC03 i1="12" i2="X" l="ENG"><s0>Blood orange</s0>
<s4>CD</s4>
<s5>96</s5>
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<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
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<s2>NS</s2>
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<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
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<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Agrume</s0>
<s5>39</s5>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>39</s5>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Agrios</s0>
<s5>39</s5>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Flavonoïde</s0>
<s5>50</s5>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Flavonoid</s0>
<s5>50</s5>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Flavonoide</s0>
<s5>50</s5>
</fC07>
<fN21><s1>119</s1>
</fN21>
<fN82><s1>PSI</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 02-0203885 INIST</NO>
<ET>Characterization of major anthocyanins and the color of red-fleshed budd blood orange (Citrus sinensis)</ET>
<AU>LEE (Hyoung S.)</AU>
<AF>Citrus Research & Education Center, Florida Department of Citrus, 700 Experiment Station Road/Lake Alfred, Florida 33850/Etats-Unis (1 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2002; Vol. 50; No. 5; Pp. 1243-1246; Bibl. 25 ref.</SO>
<LA>Anglais</LA>
<EA>High-performance liquid chromatography (HPLC) with photodiode array detection was applied for the characterization of anthocyanins in red-fleshed Budd Blood (Citrus sinensis) orange. More than seven anthocyanin pigments were separated within 30 min by using a binary gradient (0.1% H<sub>3</sub>
PO<sub>4</sub>
 in water and 0.1% H<sub>3</sub>
PO<sub>4</sub>
 in acetonitrile) elution on a Prodigy ODS column. Separations by reversed-phase HPLC and semipreparative HPLC on a Prodigy 10-μm ODS Prep column, and acid and alkali hydrolyses were used for identification of anthocyanins. The primary anthocyanins in Budd Blood orange grown in Florida were cyanidin-3-(6"-malonylglucoside) (44.8%) followed by cyanidin-3-glucoside (33.6%). Two other minor pigments were also acylated with malonic acid. Malonated anthocyanins represented the major proportion (>51%) of anthocyanins in Budd Blood orange. Total anthocyanin contents and juice color parameters (CIE L<sup>*</sup>
,a<sup>*</sup>
,b<sup>*</sup>
) were compared with six other Florida-grown blood oranges.</EA>
<CC>002A35B09; 002A32E03</CC>
<FD>Caractérisation; Composition chimique; Couleur; Jus d'orange; Identification; Comparaison intraspécifique; Cultivar; Citrus sinensis; Anthocyane; Malonique acide; Flavylium(3,3p,4p,5,7-pentahydroxy); Orange sanguine</FD>
<FG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Agrume; Flavonoïde</FG>
<ED>Characterization; Chemical composition; Color; Orange juice; Identification; Intraspecific comparison; Cultivar; Citrus sinensis; Anthocyanin; Malonic acid; Blood orange</ED>
<EG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Citrus fruit; Flavonoid</EG>
<SD>Caracterización; Composición química; Color; Zugo naranja; Identificación; Comparación intraespecífica; Cultivar; Citrus sinensis; Antocianina; Malónico ácido</SD>
<LO>INIST-7332.354000100288100490</LO>
<ID>02-0203885</ID>
</server>
</inist>
</record>

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Characterization of major anthocyanins and the color of red-fleshed budd blood orange (Citrus sinensis)

Characterization of major anthocyanins and the color of red-fleshed budd blood orange (Citrus sinensis)

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