Anthocyanins in Royalty Grapes

SUMMARY The anthocyanins of Royalty grapes were extracted with methanol containing 0.1% HCI and purified by adsorption on cation‐exchange resin, and the individual pigments separated by paper chromatography. Acid hydrolysis and chromatographic characteristics provided information on the nature of the acyl and sugar moieties of the anthocyanins. The anthocyanins were identified by their R f values, sugar moiety, alkaline‐degradation products of the anthocyanidins, partial acid hydrolysis, and spectral characteristics in the visible and ultraviolet regions. The pigments, in decreasing order of concentration, were malvidin‐3,5‐diglucoside, malvidin‐3,5‐diglucoside acylated with p‐coumaric acid, malvidin‐3‐monoglucoside acylated with p‐coumaric acid, malvidin‐3‐monoglucoside, peonidin‐3,5‐diglucoside, malvidin‐3,5‐digluco‐side acylated with caffeic acid, peonidin‐3‐monoglucoside, peonidin‐3‐monoglucoside acylated with i)‐coumaric acid, and peonidin‐3,5‐diglucoside acylated with p‐coumaric acid. The presence of 3‐glucosides of cyanidin, delphinidin, and petunidin, and 3,5‐diglucoside of petunidin is indicated.