Table 1.
Sources of acylated and nonacylated anthocyanins
| Anthocyanin | Sources | Major compounds | References |
|---|---|---|---|
| Nonacylated anthocyanins | Elderberry | Mainly cyanidin-3-O-glucoside and cyanidin-3-O-sumbuside | Koley et al. (2019) |
| Blackcurrant | Mainly delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside | Yang et al. (2019) | |
| Mulberry | Mainly cyanidin-3-glucoside | Kim and Lee (2020) | |
| Blackberry | Mainly cyanidin-3-O-glucoside | Benedek et al. (2020) | |
| Blue berry | Mainly cyanidin, delphinidin, malvidin and peonidin based anthocyanins | Lohachoompol et al. (2004) | |
| Grape | Mainly delphinidin, malvidin, cyanidin, petunidin, and peonidin based anthocyanins | Song et al. (2013) | |
| Strawberry | Mainly cyanidin-3-glucoside, pelargonidin-3-glucoside and pelargonidin-3-rutinoside | Octavia and Choo (2017) | |
| Monoacylated anthocyanins | Purple carrot | Mainly cyanidin based anthocyanins acylated with synapic acid, ferulic acid and coumaric acid | Tsutsumi et al. (2019) |
| Black carrot | Mainly cyanidin based anthocyanins acylated with coumaric acid, ferulic acid, and sinapic acid | Koley et al. (2019) | |
| Red radish | Mainly pelargonidin based anthocyanins acylated with coumaric, ferulic, or caffeic acid | Koley et al. (2020) | |
| Red cabbage (Specially Matured Primero and Azurro varieties) | Mainly cyanidin based anthocyanins acylated with sinapic, ferulic or coumaric acid | Strauch et al. (2019) | |
| Purple sweet potato | Mainly cyanidin and peonidin based anthocyanins acylated with caffeic, ferulic or hydroxyl benzoic acid | Kurata et al. (2019) | |
| Black goji berry | Mainly petunidin based anthocyanins acylated with coumaric acid | Tang and Giusti (2018) | |
| Nitraria tangutorun Bobr fruit | Mainly cyanidin, delphinidin and pelargonidin based anthocyanins acylated with coumaric acid or caffeic acid | Sang et al. (2019) | |
| Purple corn | Mainly cyanidin, pelargonidin and peonidin based anthocyanins acylated with malonic acid | Chatham et al. (2020) | |
| Diacylated anthocyanins | Purple sweet potato | Mainly peonidin based anthocyanins acylated caffeic, ferulic and hydroxybenzoic acid | Kurata et al. (2019) |
| Matured Buscaro and Bandolero red cabbage varieties | Mainly cyanidin derived anthocyanins acylated with coumaric, caffeic, ferulic and sinapic acid | Strauch et al. (2019) | |
| Red radish | Mainly pelargonidin based anthocyanins acylated with coumaric, ferulic and caffeic acid | Li et al. (2020) | |
| Red flowers of Clematis | Mainly cyanidin based anthocyanins acylated with caffeic acid, malonic acid, calleoic acid and succinic acid | Hashimoto et al. (2011) | |
| Triacylated anthocyanins | Purple-violet flowers of Matthiola longipetala | Mainly cyanidin based anthocyanins acylated with ferulic acid, malonic acid and sinapic acid | Tatsuzawa (2014) |
| Red–purple flowers of Iberis umbellata L: candycane rose and candycane red | Mainly pelargonidin based anthocyanins acylated with sinapic, ferulic and coumaric acid | Tatsuzawa (2019) | |
| Ionopsidium acaule flower petals | Mainly cyanidin based anthocyanins acylated with coumaric acid, malonic acid and ferulic acid | Tatsuzawa et al. (2014) | |
| Leaves of Rhoeo spathacea (Swartz) | Mainly cyanidin based anthocyanin acylated with ferulic acid | Tan et al. (2014) | |
| Clitoria ternatea petals | Mainly delphinidin based anthocyanins acylated with malonic and coumaric acid | Jeyaraj et al. (2020) | |
| Tetraacylated anthocyanins | Red–purple flowers of Iberis umbellata L candycane rose and candycane red | Mainly cyanidin and pelargonidin based anthocyanins acylated with malonic acid, coumaric acid, ferulic acid, sinapic acid and hydroxycinnamic acid | Tatsuzawa (2019) |
| Gynura bicolor leaves | Mainly cyanidin based anthocyanins acylated with caffeic acid and malonic acid | Shimizu et al. (2010) |