Fig. 7 in Identification of anthocyanin and other flavonoids from the green-blue petals of Puya alpestris (Bromeliaceae) and a clarification of their coloration mechanism

Fig. 7. In vitro reconstruction of the petal color using the purified anthocyanin (preternatin C5, 1), flavonol (myricetin 3,3′,5′-tri-O-glucoside, 2), and flavone (luteolin 4′-O-glucoside, 4). The absorption spectra of the mixture of 1 and 2 (1:0, 1:1 and 1:3, A–C), and 1 and 4 (1:0, 1:1 and 1:3, E–G) were measured after being dissolved in three McIlvaine buffers (pH 5.6, 6.2 and 6.8). (D and H) Photographs of the mixed solutions shown in B and F, respectively. (For interpretation of the references to color in this figure legend, the reader is referred to the Web version of this article.)