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■ Anthocyanins from the Rhizome of Raphanus sativus, and Change in the Composition during Maturation

Mihoko Mori, Shuji Nakagawa, Masayoshi Maeshima, Satoshi Niikura, and Kumi Yoshida*

*Graduate School of Information Science, Nagoya University, Chikusa, Nagoya 464-8601, Japan

Abstract

Four new acylated anthocyanins with three known pigments were isolated from the rhizome of the Chinese red radish (Raphanus sativus cv. Beijing hong xin), and their structures were determined. All of them possessed pelargonidin 3-sophoroside-5-glucoside as a common structure, and each was substituted with one to two aromatic acyl residues, with/without a malonyl residue and with/without a sugar residue. The major aromatic acyl moiety was feruloyl. Most of the pigments were malonylated. The cambium part was richer in polyacylated anthocyanins than the parenchyma part.