Corresponds to a cyanidin succinyl hexoside. Peak five appeared only in lyophilized samples stored at

Corresponds to a cyanidin succinyl hexoside. Peak five appeared only in lyophilized samples stored at 23 C, and UPLC-MS analysis in good mode revealed the presence of a parent ion (m/z = 643.1303) that fragmented to yield a item of m/z = 287.056, suggesting a cyanidin derivative (cyanidin derivative 1 in Table two). Peak 6 appeared in lyophilized ethanol extracts stored at either four or 23 C and may possibly incorporate a cyanidin derivative (cyanidin derivative 2 in Table 2) as recommended by the fragmentation with the parent ion (m/z = 563.1401) to yield an aglycone item ion (m/z = 287.056). All red chicory extracts freshly prepared at 4 C showed similar anthocyanin profiles (Figure 9, JPH203 In Vivo charts in left column). Cyanidin 3-O-(6″-O-malonyl)-glucoside and cyanidin 3-O-(6″-O-acetyl)-glucoside were the predominant anthocyanins ( 78 from the total signal at 520 nm), followed by cyanidin 3-O-glucoside ( 11 of your total signal at 520 nm) and the sum of cyanidin 3,5-di-O-(6″-O-malonyl)-glucoside, delphinidin 3-O-(6″-O-malonyl)glucoside and delphinidin 3-O-(6″-O-acetyl)-glucoside ( 12 on the total signal at 520 nm). Cyanidin succinyl DMPO References hexoside was the least abundant anthocyanin species ( 4 of the total signal at 520 nm) and was only detected in the methanol extracts.Molecules 2021, 26,9 ofFigure 9. Anthocyanin profile of red chicory extracts. Values refer to peak areas in arbitrary units (AU) extrapolated from HPLC-DAD data at 520 nm. Cyan: relative amount of cyanidin 3-O-glucoside. Orange: sum of cyanidin three,5-di-O-(6″-Omalonyl)-glucoside, delphinidin 3-O-(6″-O-malonyl)-glucoside and delphinidin 3-O-(6″-O-acetyl)-glucoside. Gray: sum of cyanidin 3-O-(6″-O-malonyl)-glucoside and cyanidin 3-O-(6″-O-acetyl)-glucoside. Red: relative amount of cyanidin succinyl hexoside. Yellow: relative level of cyanidin derivative 1. Blue: relative level of cyanidin derivative 2. Numbers indicate the corresponding peaks in Supplementary Figure S1.The lyophilized samples stored for 6 months showed certain anthocyanin profiles depending on the extraction solvent and storage temperature (Figure 9, charts in middle and right columns). The presence of ethanol within the solvent resulted within the appearance of a cyanidin derivative that was not present when red chicory was extracted in water (cyanidin derivative 2, peak six). This element represented 7 and 10 on the total signal at 520 nm in samples stored at four and 23 C, respectively. Storage at 23 C considerably lowered the content of cyanidin 3-O-(6″-O-malonyl)-glucoside plus cyanidin 3-O-(6″-Oacetyl)-glucoside from 73 to 40 of your total signal at 520 nm. In contrast, the level of cyanidin 3-O-glucoside elevated from 12 to 37 from the total signal at 520 nm, whereas the combined content of cyanidin 3,5-di-O-(6″-O-malonyl)-glucoside, delphinidin 3-O-(6″-O-malonyl)-glucoside and delphinidin 3-O-(6″-O-acetyl)-glucoside elevated from 10 to 13 with the total signal at 520 nm. Cyanidin derivative 1 (peak 5) was detected solely in lyophilized samples stored at 23 C but accounted for only three with the total signal at 520 nm.Molecules 2021, 26,ten of2.four. Dyeing Properties of Extracted Anthocyanins Anthocyanins extracted in water acidified with 2 (v/v) tartaric acid were applied to dye wool yarns to evaluate their dyeing properties inside the presence and absence of potassium alum as a mordant (to raise color fastness and intensity). The two processes (WoolP_1 and WoolP_2) are compared in Figure 10.Figure ten. Protocols for the.