The Chinese Academy of Agricultural Sciences has discovered 4 new cyanocyanins!

Recently, a study by the Chinese Academy of Agricultural Sciences analyzed the structure and main modification types of anthocyanins in tomato fruits, and discovered 4 new anthocyanins in tomato fruits.

The functional gene innovation team of the Institute of Vegetables and Flowers of the Chinese Academy of Agricultural Sciences (hereinafter referred to as the Institute of Vegetables and Flowers) analyzed the structure of anthocyanins in tomato fruits and the main modification types through the study of anthocyanins in purple fruit tomatoes, and found that Four new anthocyanin components have laid a theoretical foundation for analyzing the synthesis and metabolism of tomato fruit anthocyanins. Related research results are published online in "Food Chemistry".

Cui Xia, a researcher at the Institute of Vegetables and Flowers, introduced that anthocyanins are a class of antioxidants that are beneficial to human health and have certain medicinal values. In plants, anthocyanins can improve the ability of plants to resist adversity. Anthocyanins in plants mainly include derivatives of cyanidin, pelargonin, delphinium, paeoniflorin, petunidin, and malvadin.

The structural analysis of anthocyanins is of great significance to the study of their metabolic pathways. Tomato is a very popular fruit in the market. As a highly antioxidant vegetable, purple tomato is favored by the market, but the analysis of its anthocyanin structure has been lacking. This study established a rapid quantitative method for fruit anthocyanins, and detected 12 anthocyanins in purple fruit tomato. It was found that petunidin derivatives and malvacin derivatives were the main components of anthocyanins in the peel. Four new anthocyanin components in tomato.