Identification and quantification of anthocyanins in transgenic purple tomato

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dc.contributor.author Su, Xiaoyu
dc.contributor.author Xu, Jianteng
dc.contributor.author Rhodes, Davina
dc.contributor.author Shen, Yanting
dc.contributor.author Song, Weixing
dc.contributor.author Katz, Benjamin
dc.contributor.author Tomich, John
dc.contributor.author Wang, Weiqun
dc.date.accessioned 2016-12-23T17:47:19Z
dc.date.available 2016-12-23T17:47:19Z
dc.identifier.uri http://hdl.handle.net/2097/34654
dc.description Citation: Su, X., Xu, J., Rhodes, D., Shen, Y., Song, W., Katz, B., … Wang, W. (2016). Identification and quantification of anthocyanins in transgenic purple tomato. Food Chemistry, 202, 184–188. https://doi.org/10.1016/j.foodchem.2016.01.128
dc.description.abstract Anthocyanins are natural pigments derived from the phenylpropanoid pathway. Most tomatoes produce little anthocyanins, but the transgenic purple tomato biosynthesizes a high level of anthocyanins due to expression of two transcription factors (Del and Ros1). This study was to identify and quantify anthocyanins in this transgenic tomato line. Seven anthocyanins, including two new anthocyanins [malvidin-3-(p-coumaroyl)-rutinoside-5-glucoside and malvidin-3-(feruloyl)-rutinoside-5-glucoside], were identified by LC-MS/MS. Petunidin-3-(trans-coumaroyl)-rutinoside-5-glucoside and delphinidin-3-(trans-coumaroyl)-rutinoside-5-glucoside were the most abundant anthocyanins, making up 86% of the total anthocyanins. Compared to undetectable anthocyanins in the wild type, the contents of anthocyanins in the whole fruit, peel, and flesh of the Del/Ros1-transgenic tomato were 5.2 ± 0.5, 5.1 ± 0.5, and 5.8 ± 0.3 g/kg dry matter, respectively. Anthocyanins were undetectable in the seeds of both wide-type and transgenic tomato lines. Such novel and high levels of anthocyanins obtained in this transgenic tomato may provide unique functional products with potential health benefits.
dc.relation.uri http://dx.doi.org/10.1016/j.foodchem.2016.01.128
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject Anthocyanins
dc.subject Transgenic Tomatoes
dc.subject Delila
dc.subject Rosea1
dc.title Identification and quantification of anthocyanins in transgenic purple tomato
dc.type Article
dc.date.published 2016
dc.citation.doi 10.1016/j.foodchem.2016.01.128
dc.citation.epage 188
dc.citation.issn 0308-8146
dc.citation.jtitle Food Chemistry
dc.citation.spage 184
dc.citation.volume 202
dc.description.embargo 2017-29-1
dc.contributor.authoreid weixing
dc.contributor.authoreid jtomich
dc.contributor.authoreid wwang
dc.contributor.kstate Su, Xiaoyu
dc.contributor.kstate Xu, Jianteng
dc.contributor.kstate Rhodes, Davina
dc.contributor.kstate Shen, Yanting
dc.contributor.kstate Song, Weixing
dc.contributor.kstate Katz, Benjamin
dc.contributor.kstate Tomich, John
dc.contributor.kstate Wang, Weiqun


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Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) Except where otherwise noted, the use of this item is bound by the following: Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)

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