Variation in anthocyanin profiles of 27 genotypes of red cabbage over two growing seasons

Renee C. Strauch, Molla F. Mengist, Kevin Pan, Gad G. Yousef, Massimo Iorizzo, Allan F. Brown, Mary Ann Lila

Research output: Contribution to journalArticle

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.

Original languageEnglish (US)
Article number125289
JournalFood chemistry
Volume301
DOIs
StatePublished - Dec 15 2019

Keywords

  • Acylated anthocyanin
  • Breeding population
  • HPLC-DAD-MS
  • Red cabbage

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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