Figure 2.

Chemical structure of most common anthocyanins found in fruits and vegetables. Notes: ¹ the corresponding anthocyanin compounds contain one or two sugar moiety at R₃ position with glucose-substituted anthocyanidins being the most common anthocyanins found in fruits and vegetables. Sugars can also be present in ring A, and, furthermore, anthocyanins with acylation of sugars with aliphatic and/or aromatic acids can be found. ² The absorption maximum obtained in HCl acidified methanol.