Figure 5: Anthocyanin profiles in the virescens and nigrescens exocarp.
From: The oil palm VIRESCENS gene controls fruit colour and encodes a R2R3-MYB
(a) Exocarp extracts in acidic and alkaline conditions. The nigrescens extract was brilliant red in acidic conditions and turned green under alkaline conditions. The virescens extract, however, was light orange and did not change under alkaline conditions. (b) Ultraviolet–visible spectrophotometric profile of the extracts at pH 1.0. Nigrescens exhibited a maximum absorbance peak at about 520 nm. This peak was not observed in virescens. Anthocyanins are known to absorb strongly around this wavelength. (c) HPLC profile at 520 nm. The nigrescens extract had at least three major anthocyanin peaks at 520 nm, which were absent in virescens.
