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ARS Home Northeast Area Beltsville, Maryland (BHNRC) Beltsville Human Nutrition Research Center Food Components and Health Laboratory Research Publications at this Location





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Title:   Author  item
                                            BRITO, EDY - EMBRAPA, BRAZILitem
                                            ARAUJO, MANUELA - EMBRAPA, BRAZILitem
                                            ALVES, RICARDO - EMBRAPA, BRAZILitem
                                            Clevidence, Beverlyitem
                                            Novotny, Janet
  Submitted to: Journal of Agricultural and Food Chemistry
                                    Publication Type: Peer Reviewed Journal
                                    Publication Acceptance Date: 9/17/2007
                                    Publication  Date: 11/14/2007
                                    Citation: Brito, E., Araujo, M., Alves, R., Clevidence, B.A., Novotny Dura, J. 2007. Anthocyanins present in some tropical fruits.  Journal of Agricultural and Food Chemistry.  55:9389-9394.Interpretive Summary: Anthocyanins are red, blue, purple, and pink pigments found in fruits, vegetables, and ornamental plants, and dietary intake of anthocyanins has been associated with a variety of health benefits.  Many tropical fruits display these colors, though limited information is available to confirm that these pigments are anthocyanins or further to characterize the specific structures of the compounds.  In a collaborative study with Embrapa of Brazil, the specific chemical structures of anthocyanin pigments in four tropical fruits were determined by a specialized method called mass spectrometry.  Fruits studied included acerola (Malphigia emarginata), jussara (Euterpe edulis), jambolao (Syzygium cumini), and guajiru (Chrysobalanus icaco).  All four fruits were found to contain anthocyanin pigments, and the anthocyanin content of each fruit was determined.  These results demonstrate that these tropical fruits are rich in anthocyanins and that the anthocyanins are widely ranging in structure and quantity.  This information will be useful to biological scientists, analytical chemists, and food industry professionals interested in anthocyanins.
                                Technical Abstract: Many tropical fruits are rich in anthocyanins, though limited information is available about the characterization and quantification of these anthocyanins.  The identification of anthocyanin pigments in four tropical fruits was determined by ion trap mass spectrometry.  Fruits studied included acerola (Malphigia emarginata), jussara (Euterpe edulis), jambolao (Syzygium cumini), and guajiru (Chrysobalanus icaco).  Anthocyanin contents were also determined.  All four fruits were found to contain anthocyanin pigments.  Anthocyanidin backbones included cyanidin, delphinidin, peonidin, pelargonidin, petunidin, and malvidin.  Guajiru contained several acylated forms, while acerola, jussara, and jambolao contained only nonacylated glycosides.  These results demonstrate that these tropical fruits are rich in anthocyanins and that the anthocyanins are widely ranging in anthocyanidin backbone, glycosilation, and acylation.


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