Characterization of anthocyanins from fruits of two Mexican chili peppers (Capsicum Annuum L.)

Abstract

Chili pepper fruits of the Árbol and Uvilla types (Capsicum annuum L.) were analyzed to characterize the anthocyanins that are synthesized and accumulated in the pericarp tissues. The aglycon delphinidin was identified as the only anthocyanidin in both chili peppers. Anthocyanins were separated and identified using HPLC-MS, and delphinidin-3-cis-coumaroylrutinoside-5-glucoside and delphini-din-3-trans-coumaroylrutinoside-5-glucoside were the most abundant components. © 2012, Sociedad Química de México.