Characterization of anthocyanins and pyranoanthocyanins from blood orange [Citrus sinensis (L.) Osbeck] juice.

@article{Hillebrand2004CharacterizationOA,
  title={Characterization of anthocyanins and pyranoanthocyanins from blood orange [Citrus sinensis (L.) Osbeck] juice.},
  author={Silke Hillebrand and Michael W. Schwarz and Peter Winterhalter},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 24},
  pages={
          7331-8
        }
}
Anthocyanins from blood orange [Citrus sinensis (L.) Osbeck] juices were isolated and purified by means of high-speed countercurrent chromatography and preparative high-performance liquid chromatography. Structures of the pigments were then elucidated by electrospray ionization multiple mass spectrometry and nuclear magnetic resonance (NMR) spectroscopy. The major anthocyanins of the juice were characterized as cyanidin 3-glucoside and cyanidin 3-(6"-malonylglucoside). Furthermore, six minor… CONTINUE READING

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