2019 journal article
Variation in anthocyanin profiles of 27 genotypes of red cabbage over two growing seasons
FOOD CHEMISTRY, 301.
author keywords: Red cabbage; Acylated anthocyanin; Breeding population; HPLC-DAD-MSE
MeSH headings : Acylation; Anthocyanins / analysis; Anthocyanins / chemistry; Brassica / chemistry; Brassica / genetics; Brassica / metabolism; Chromatography, High Pressure Liquid; Genotype; Mass Spectrometry; Plant Breeding; Polymorphism, Genetic; Seasons
TL;DR:
PCA analysis identified anthocyanin accumulation traits and genotypes with high diversity which can be utilized in future investigations into the genetic and molecular basis for anthochenin production, acylation, and diversity.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: September 23, 2019
Acylated anthocyanins, such as those found in red cabbage, are more heat-, light-, and alkaline pH-stable than non-acylated anthocyanins, making them attractive for a variety of commercial applications. A UPLC-DAD-MSE method with an optimized chromatographic strategy was used to identify 29 red cabbage anthocyanins, predominantly acylated and glucosylated cyanidin derivatives. Anthocyanin profiles of 27 red cabbage genotypes harvested in consecutive growing seasons were measured and assessed for variation. Three unique anthocyanin profile fingerprints were identified through hierarchical clustering analysis. PCA analysis identified anthocyanin accumulation traits and genotypes with high diversity which can be utilized in future investigations into the genetic and molecular basis for anthocyanin production, acylation, and diversity.