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dc.creatorOsorio, Coraliaes
dc.creatorHurtado, Nelsones
dc.creatorDawid, Corinnaes
dc.creatorHofmann, Thomases
dc.creatorHeredia Mira, Francisco Josées
dc.creatorMorales, Alicia Lucíaes
dc.date.accessioned2024-03-08T14:20:08Z
dc.date.available2024-03-08T14:20:08Z
dc.date.issued2012-06-15
dc.identifier.citationOsorio, C., Hurtado, N., Dawid, C., Hofmann, T., Heredia Mira, F.J. y Morales, A.L. (2012). Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits. Food Chemistry, 132 (4), 1915-1921. https://doi.org/10.1016/j.foodchem.2011.12.026.
dc.identifier.issn0308-8146es
dc.identifier.issn1873-7072es
dc.identifier.urihttps://hdl.handle.net/11441/156023
dc.description.abstractThe anthocyanin composition of tamarillo (Solanum betaceum Cav., red variety) and Andes berry (Rubus glaucus Benth.) was determined by HPLC-PDA and HPLC-ESIMS. From the anthocyanin-rich extracts (AREs), pure compounds (1-7) were obtained by MLCCC (multilayer countercurrent chromatography) and further preparative HPLC, and their unequivocal structures were obtained by 1D and 2D NMR analyses. The new anthocyanin delphinidin 3-O-α-l-rhamnopyranosyl-(1 → 6)-β-d-glucopyranoside-3′-O-β-d-glucopyranoside, as well as the known cyanidin-3-O-rutinoside, pelargonidin-3-O-rutinoside, and delphinidin-3-O-rutinoside were identified as constituents of tamarillo fruit. Although the anthocyanin composition of Andes berry had been reported before in the literature, the unequivocal structure elucidation of the major compound, cyanidin-3-O-α-l-rhamnopyranosyl-(1 → 6)-O-β-d-xylopyranosyl-(1 → 2)-β-d-glucopyranoside, was achieved for the first time.es
dc.formatapplication/pdfes
dc.format.extent33 p.es
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofFood Chemistry, 132 (4), 1915-1921.
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAndes berryes
dc.subjectAnthocyaninses
dc.subjectRubus glaucus Benthes
dc.subjectSolanum betaceumes
dc.subjectTamarilloes
dc.titleChemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruitses
dc.typeinfo:eu-repo/semantics/articlees
dc.type.versioninfo:eu-repo/semantics/acceptedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legales
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2011.12.026es
dc.identifier.doi10.1016/j.foodchem.2011.12.026es
dc.journaltitleFood Chemistryes
dc.publication.volumen132es
dc.publication.issue4es
dc.publication.initialPage1915es
dc.publication.endPage1921es

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