2. Academic Validation
  3. Malonylated anthocyanins from bulbs of red onion, Allium cepa L

Malonylated anthocyanins from bulbs of red onion, Allium cepa L

  • Biosci Biotechnol Biochem. 1994 Jul;58(7):1324-5. doi: 10.1271/bbb.58.1324.
N Terahara 1,  M Yamaguchi,  T Honda
Affiliations

Affiliation

  • 1 Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University, Miyazaki, Japan.
PMID: 7765255 DOI: 10.1271/bbb.58.1324
Abstract

Four cyanidin-based anthocyanins (1-4) were isolated from the red onion, Allium cepa L. Pigments 1 and 3 were identified as cyanidin 3-glucoside (Cy 3-Glc) and 3-malonylglucoside (Cy 3-MaGlc), respectively, by cochromatography with standard Pigments. Anthocyanins 2 and 4 were respectively determined as cyanidin 3-laminaribioside (Cy 3-Lam) and 3-malonyllaminaribioside (Cy 3-MaLam), a new anthocyanin, mainly by NMR techniques. Malonylated anthocyanins 3 and 4 were found for the first time in red onions.

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