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Table 1 Chemical components of anthocyanins and their concentrations in the rind and pith tissues of the three sugarcane varieties

From: Discovery of genes involved in anthocyanin biosynthesis from the rind and pith of three sugarcane varieties using integrated metabolic profiling and RNA-seq analysis

Chemical component name

Formula

Retention time (min)

Abundance(µg/g)

Badila

ROC22

FN15

Rind

Pith

Rind

Pith

Rind

Pith

Cyanidin

C15H11O6

8.53

30.77 ± 0.01

ND

15.03 ± 2.40

ND

5.16 ± 0.32

0.66 ± 0.01

Malvidin

C17H15O7

10.17

6.30 ± 0.35

3.61 ± 0.11

4.61 ± 0.88

8.81 ± 1.06

12.85 ± 1.11

32.68 ± 1.42

Pelargonidin

C15H11O5

9.47

0.27 ± 0.03

ND

0.92 ± 0.26

ND

0.48 ± 0.05

0.08 ± 0.01

Peonidin

C16H13O6

9.92

2.13 ± 0.01

ND

1.25 ± 0.30

0.16 ± 0.05

0.79 ± 0.17

0.23 ± 0.04

Cyanidin (6’-malonylglucoside)

C24H23O14

7.99

10891.78 ± 815.03

1.26 + 0.47

1193.76 ± 371.68

ND

125.81 ± 36.94

ND

Cyanidin O-glucoside

C21H21O11

6.65

6819.82 ± 924.32

ND

335.26 ± 140.44

ND

30.80 ± 3.60

ND

Peonidin O-glucoside

C22H23O11

7.53

82.18 ± 14.14

ND

13.75 ± 4.11

ND

0.94 ± 0.07

ND

  1. ND not detected