@article{2ee7399d822d4dd792b45efba84849cb,
title = "Variation in anthocyanin profiles of 27 genotypes of red cabbage over two growing seasons",
abstract = "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.",
keywords = "Acylated anthocyanin, Breeding population, HPLC-DAD-MS, Red cabbage",
author = "Strauch, {Renee C.} and Mengist, {Molla F.} and Kevin Pan and Yousef, {Gad G.} and Massimo Iorizzo and Brown, {Allan F.} and Lila, {Mary Ann}",
note = "Funding Information: This material is based upon work that is supported by the National Institute of Food and Agriculture, United States Department of Agriculture, Hatch project under accession number 1016487. The authors wish to thank Monsanto Corporation for donating the cabbage breeding lines used in this study. The authors also wish to thank the North Carolina Department of Agriculture, Piedmont Research Station in Salisbury, North Carolina for field maintenance and technical help with experiments. Funding Information: This material is based upon work that is supported by the National Institute of Food and Agriculture , United States Department of Agriculture , Hatch project under accession number 1016487. The authors wish to thank Monsanto Corporation for donating the cabbage breeding lines used in this study. The authors also wish to thank the North Carolina Department of Agriculture , Piedmont Research Station in Salisbury, North Carolina for field maintenance and technical help with experiments. Publisher Copyright: {\textcopyright} 2019 Elsevier Ltd",
year = "2019",
month = dec,
day = "15",
doi = "10.1016/j.foodchem.2019.125289",
language = "English (US)",
volume = "301",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",
}