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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #175158


item Takeoka, Gary
item Dao, Lan
item Tamura, Hirotoshi
item Harden, Leslie - Les

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/1/2005
Publication Date: 5/12/2005
Citation: Takeoka, G.R., Dao, L.T., Tamura, H., Harden, L.A. 2005. Delphinidin 3-O-(2-O-Beta-D-Glucopyranosyl-Alpha-L-arabinopyranoside): A Novel Anthocyanin Identified in Beluga Black Lentils. Journal of Agricultural and Food Chemistry. Vol 53. p. 4932-4937.

Interpretive Summary: Anthocyanins are the most important group of water-soluble pigments visible to the human eye. They are responsible for most of the red, purple, and blue colors exhibited by flowers, fruits and other plant tissues. There is current medical interest in anthocyanins due to their antioxidant and anti-inflammatory activities and their ability to decrease capillary fragility. Anthocyanins also have considerable potential in the food industry as natural colorants to replace synthetic dyes. As part of our efforts to isolate and characterize phytonutrients in agricultural products, we identified a new anthocyanins in Beluga black lentils. Further studies are needed to determine its antioxidant and biological activities.

Technical Abstract: A major anthocyanin was isolated from the acidified methanolic extract of Beluga black lentils by XAD7 column chromatography and preparative HPLC. By means of electrospray ionization mass spectrometry and one- and two-dimensional nuclear magnetic resonance (NMR) spectroscopy, its structure was determined to be delphinidin 3-O-(2-O-Beta-D-glucopyranosyl-alpha-L-arabinopyranoside).