Anthocyanins in callus induced from purple storage root of Ipomoea batatas L |
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| Authors: | Terahara N Konczak-Islam I Nakatani M Yamakawa O Goda Y Honda T |
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| Institution: | Department of Food Science and Technology, College of Horticulture, Minami-Kyushu University, Takanabe, Miyazaki, Japan. terahara@nankyudai.ac.jp |
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| Abstract: | Two anthocyanins were isolated from the highly pigmented callus derived from the storage root of purple sweet potato (Ipomoea batatas L.) cultivar 'Ayamurasaki'. One was identified as cyanidin 3-O-sophoroside-5-O-glucoside, and the other as cyanidin 3-O-(2-O-(6-O-(E)-p-coumaroyl-beta-D-glucopyranosyl)-beta-D-glucop yranoside)-5-O-beta-D-glucopyranoside, by chemical and spectroscopic analysis. |
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