Abstract
Robinson and Robinson1 investigated the anthocyanin pigments of the fruit of the blackcurrant (Ribes nigrum) and stated that the skins contained a cyanidin-3-bioside. Gyanidin was the only aglycone found; but it was thought possible that small amounts of delphinidin were present. Fouassin2 has recently examined blackcurrant pigments by paper chromatography and has found two glycosides of cyanidin and two glycosides of delphinidin.
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References
Robinson, G. M., and Robinson, R., Biochem. J., 25, 1687 (1931).
Fouassin, A., Rev. Ferment., 11, 173 (1956).
Willstäter, R., and Bolton, E., Liebig's Ann., 412, 136 (1916).
Bate-Smith, E. C., Symp. Biochem. Soc., No. 3, 62 (1950).
Bate-Smith, E. C., Biochem. J., 58, 122 (1954).
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CHANDLER, B., HARPER, K. Anthocyanins in Blackcurrant Fruits. Nature 181, 131–132 (1958). https://doi.org/10.1038/181131b0
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DOI: https://doi.org/10.1038/181131b0
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