Lopes-da-Silva, M.F.Escribano-Bailón, M. TeresaPérez-Alonso, José JoaquinRivas-Gonzalo, Julián C.Santos-Buelga, Celestino2011-05-252011-05-252007Lopes-da-Silva, M. F.; Escribano-Bailón, M. T.; Rivas-Gonzalo, J.; Santos-Buelga, C. (2007). Anthocyanin pigments in strawberry. LWT - Food Science and Technology. ISSN 0023-6438.40:2, p. 374-3820023-6438doi:10.1016/j.lwt.2005.09.018http://hdl.handle.net/10198/4556The anthocyanin composition was analysed in strawberry fruits from five different cultivars (cv. Eris, Oso Grande, Carisma, Tudnew and Camarosa). Twenty-five defined anthocyanin pigments were detected, most of them containing Pelargonidin (Pg) as aglycone; some cyanidin (Cy) derivatives were also found. Glucose and rutinose were the usual substituting sugars, although arabinose and rhamnose were also tentatively identified; some minor anthocyanins showed acylation with aliphatic acids. A relevant aspect was the detection of anthocyanin-derived pigments, namely 5-carboxypyranopelargonidin-3-glucoside and four condensed pigments containing C–C linked anthocyanin (Pg) and flavanol (catechin and afzelechin) residues. Total anthocyanin content ranged between 200 and 600mg/kg, with Pg 3-gluc constituting 77–90% of the anthocyanins in the strawberry extracts followed by Pg 3-rut (6–11%) and Cy 3-gluc (3–10%). A notable variability was found among the anthocyanin concentrations in samples of a same variety and harvest, indicating a strongly influence of the degree of maturity, edaphic-climatic factors and post-harvest storage.engAnthocyaninsStrawberryPelargonidinCyanidin-derived pigmentsAnthocyanin-derived pigmentsjournal article10.1016/j.lwt.2005.09.018