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The Anthocyanins of the American Cranberry a
Author(s) -
SAKAMURA S.,
FRANCIS F. J.
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.tb01661.x
Subject(s) - peonidin , cyanidin , chemistry , pigment , anthocyanin , petunidin , hydrochloric acid , ethanol , botany , food science , malvidin , chromatography , biology , biochemistry , organic chemistry , delphinidin
SUMMARY The red pigments from Early Black cranberries were extracted, separated, and purified. Four distinct bands appeared on silicic acid column. The slowest‐moving band was identified as cyanidin 3‐monogalactoside, the next was peonidin 3‐monogalactoside. The third and fourth were respectively glycosides of cyanidin and peonidin. The absorption coefficients of the purified pigments and the aglucone portions were determined in 95% ethanol–0.1 N hydrochloric acid (85:15 v/v).