Identification of anthocyanins and distribution of flavonoids in tamarillo fruit (Cyphomandra betaceae (Cav.) Sendt.)

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Abstract
The major tamarillo (Cyphomandra betaceae) anthocyanin pigments were isolated and identified as pelargonidin‐3‐rutinoside, pelargonidin‐3‐glucoside, cyanidin‐3‐rutinoside, cyanidin‐3‐glucoside, delphinidin‐3‐rutinoside and delphinidin‐3‐glucoside. The intense purple‐coloured jelly surrounding the seeds contained the greatest concentration of anthocyanins, delphinidin‐3‐rutinoside being the major pigment. Flavones, flavonols and leucoanthocyanins were also present in this material. The yellow‐coloured flesh contained flavones and low concentration of anthocyanins. The major anthocyanin of the skins is cyanidin‐3‐rutinoside; flavones and leucoanthocyanins are also present. It is suggested that the presence of leucoanthocyanins in pigment extracts induced degradation of anthocyanins during isolation and purification.