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Six new acylated anthocyanins from red radish (Raphanus sativus)
Satoru Tamura1, Kouji Tsuji, Piao Yongzhen
1Graduate School of Pharmaceutical Sciences, Osaka University, Suita, Osaka 565-0871, Japan.
Chemical & Pharmaceutical Bulletin
|September 9, 2010
Summary
Six novel acylated anthocyanins were identified in red radish roots, alongside three known compounds. Five of these new anthocyanins feature a unique malonyl group, contributing to our understanding of radish pigment chemistry.
Area of Science:
- Natural Product Chemistry
- Phytochemistry
- Organic Chemistry
Background:
- Red radishes (Raphanus sativus L.) are a source of valuable plant pigments.
- Anthocyanins, a class of flavonoids, are responsible for the red coloration in many plants.
- Acylated anthocyanins can exhibit enhanced stability and altered properties.
Purpose of the Study:
- To isolate and characterize new acylated anthocyanins from red radish roots.
- To elucidate the chemical structures of these novel compounds.
- To identify specific structural features, such as acylation patterns.
Main Methods:
- Extraction and isolation of compounds from fresh red radish roots.
- Structure elucidation using spectroscopic techniques (e.g., NMR, Mass Spectrometry).
- Identification of known and novel anthocyanin congeners.
Main Results:
- Six new acylated anthocyanins (compounds 1-6) were successfully isolated.
- Three known anthocyanins (compounds 7-9) were also identified.
- Five of the new anthocyanins possess a malonyl group attached to the glucopyranosyl residue at the 6-position.
Conclusions:
- The study expands the known diversity of acylated anthocyanins in Raphanus sativus.
- The identification of malonyl groups provides insights into the biosynthesis and properties of these pigments.
- These findings contribute to the understanding of radish phytochemicals and their potential applications.
