Anthocyanins from Eugenia myrtifolia Sims

Eugenia myrtifolia Sims fruits have been characterized for their anthocyanin content and quality. Following the common procedures and validated methods for separation, identification and quantification of anthocyanins, we found the presence of malvidin 3,5-O-diglucoside as a unique anthocyanin (32,59 mg/100 g fresh weight of the fruit). An in vitro shoot culture of E. myrtifolia was established in order to explore the possibility to produce pigments in vitro. The presence of the only malvidin 3,5-O-diglucoside could be a useful feature in order to manipulate biotechnologically the anthocyanin biosynthetic pathway in the in vitro material (callus and suspension cultures).Industrial relevanceThe research interest on the phenolic composition of non-traditional food plants is a leading trend in the looking for biofunctional compounds to be included in “designer foods”.Eugenia myrtifolia, a Myrtaceae species from the South hemisphere, produces red edible fruits, that have been characterized for their anthocyanin composition, revealing the presence of the only malvidin 3,5-O-diglucoside, at relatively low amounts. Since attempts for in vitro callus production and for anthocyanin induction from the callus of E. myrtifolia have been carried out, the presence of the specific anthocyanin compound could be a useful feature in order to manipulate biotechnologically the anthocyanin biosynthetic pathway in the in vitro material, pushing the biosynthetic pathway towards the unique final product. Since malvidin is a final product (methoxylated anthocyanin) of the anthocyanin pathway, this in vitro system could help to study the regulation of the pathway, altering the genetic (regulator genes) or physiological control of the pathway. This could allow to obtain better product yields even in another in vitro systems, possibly overcoming the key bottleneck of the secondary metabolite production by plant cell and tissue cultures.