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Anthocyanin Pigment in Passion Fruit Rind
Author(s) -
PRUTHI J. S.,
SUSHEELA R.,
LAL GIRDHARI
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00377.x
Subject(s) - passion fruit , passiflora , anthocyanin , pigment , chemistry , passion , sugar , residue (chemistry) , botany , food science , horticulture , biology , biochemistry , organic chemistry , psychology , psychotherapist
SUMMARY Detailed studies were reported on isolation and identification of the pigments naturally occurring in passion fruit rind ( Passiflora edulis Sim.) From color tests, distribution number, paper chromatography, sugar residue, and absorption spectra, pelargonidin 3‐diglucoside reported in passion fruit rind is about 1.4 mg of the pigment per 100 g of the fresh material.