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Ninghang Wang, Chao Zhang, Sainan Bian, Pengjie Chang, Lingjuan Xuan, Lijie Fan, Qin Yu, Zhigao Liu, Cuihua Gu, Shouzhou Zhang, Yaling Wang, and Yamei Shen

, and components P2 and P4 had fragment ions 301[Y 0 ] + , corresponding to peonidin, thus showing that P1 and P3 are cyanidin derivatives, whereas P2 and P4 are peonidin derivatives. MS showed that P1 had molecular ion m/z 757[M] + and fragment ions m

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Patrick J. Conner and Dan MacLean

products during storage. The primary pigments in grape berries are the anthocyanins, which impart brilliant red and purple colors to grape berries. The common anthocyanidins found in grapes in order of decreasing stability are malvidin, peonidin

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Ni Jia, Qing-Yan Shu, Dan-Hua Wang, Liang-Sheng Wang, Zheng-An Liu, Hong-Xu Ren, Yan-Jun Xu, Dai-Ke Tian, and Kenneth Michael Tilt

. lactiflora , P. tenuifolia , P. obovata Maximowicz, and P. japonica (Makino) Miyabe & Takeda] and some Japanese and western herbaceous peony cultivars by thin-layer chromatography (TLC) ( Hosoki and Seo, 1991 ). Six anthocyanins, peonidin-3,5-di- O

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Xiucai Fan, Renzong Zhao, Qianqian Wang, Chonghuai Liu, and Jinggui Fang

, including 15 monoglucosides and 15 diglucosides. Specific information for each anthocyanin is shown in Table 3 , including the peak number, retention time, molecular ions, and fragment ions. Peonidin was the most abundant component, and accounted for 32

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Valentina Schmitzer, Robert Veberic, Gregor Osterc, and Franci Stampar

, quercetin-3-O-rhamnoside, and peonidin-3-O-glucoside from Fluka (Buchs, Switzerland). The chemicals for the sample preparation and mobile phases were methanol, BHT, and acetonitrile from Sigma-Aldrich and formic acid from Fluka. The water used in the

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Valentina Schmitzer, Maja Mikulic-Petkovsek, Franci Stampar, and Vlasta Cunja

segments of four hybrid primrose cultivars. The HPLC chromatogram of hybrid primrose petal extracts measured at 530 nm yielded 16 different peaks: one delphinidin glycoside, two cyanidin glycosides, four petunidin glycosides, four peonidin glycosides, three

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Rosanna Freyre, Chad Uzdevenes, Liwei Gu, and Kenneth H. Quesenberry

moieties. They are the basis for most orange, pink, red, magenta, purple, blue, and blue–black floral colors. The common anthocyanidins are pelargonidin, cyanidin, peonidin, delphinidin, petunidin, and malvinidin, named for the genera from which they were

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Gregor Osterc, Maja Mikulic Petkovsek, Franci Stampar, Biljana Kiprovski, Blanka Ravnjak, and Joze Bavcon

were used for quantification of phenolic compounds: rutin (quercetin-3- O -rutinoside) and peonidin-3- O -glucoside from Sigma-Aldrich (St. Louis, MO), quercetin-3- O -galactoside and cyanidin-3- O -galactoside from Fluka Chemie (Buchs, Switzerland

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Zhijun Zhang, Huaifeng Liu, Junli Sun, Songlin Yu, Wang He, Tianyuan Li, and Zhao Baolong

–5-dimethoxybenzoyl) pyranose, peonidin 3-(6-p-coumarylglucoside), 2-deoxy-alpha-D-ribopyranose, and delphinidin 3-(6-acetylglucoside) were higher in the CS/‘3309C’ combination than in other combinations. Pathway analysis of metabolic products This study analyzed the

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Nicholi Vorsa, James Polashock, David Cunningham, and Robin Roderick

A diversity of anthocyanins exists among angiosperm species. Studies indicate that various anthocyanins differ in antioxidant potential, their bioavailability, and stability during processing. The fruit of the American cranberry, Vaccinium macrocarpon Ait., is recognized as having six anthocyanins, composed largely of 3-O-galactosides and 3-O-arabinosides, and to lesser amount (≈6%), 3-O-glucosides of the aglycones cyanidin and peonidin. This study analyzed proportions of these six anthocyanins from >250 accessions of a germplasm collection over harvest dates. Fruit samples from 78 selected accessions, based on the first year analysis, were also analyzed a second year. Principal component analysis identified general negative relationships between the proportions of cyanidin versus peonidin, arabinosides versus glucosides, and galactosides versus arabinosides and glucosides. These relationships were consistent across the 2 years. Most variation in germplasm anthocyanin profiles reflected variation of cyanidin versus peonidin proportions, with cyanidin to peonidin ratios ranging from 3.6:1 to 0.5:1. Variation for glycosylation profiles was also evident, with galactoside proportions ranging from 64% to 75%, arabinoside proportions ranging from 20% to 33%, and glucoside proportions ranging from 3% to 9%. Evidence for both significant qualitative and quantitative genetic variation exists for the methoxylation of cyanidin to peonidin. Significant quantitative genetic variation is also apparent for glycosylation.