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Anthocyanins. IV. Anthocyanin Pigments of Cabernet Sauvignon Grapes a, b
Author(s) -
SOMAATMADJA DARDJO,
POWERS JOHN J.
Publication year - 1963
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.1365-2621.1963.tb01664.x
Subject(s) - malvidin , petunidin , pigment , anthocyanin , chemistry , peonidin , chlorogenic acid , delphinidin , berry , food science , botany , cyanidin , biology , organic chemistry
SUMMARY Six anthocyanins were isolated from Cabernet Sauvignon grapes. Four major and one minor pigment were identified by paper chromatography, color reactions, and spectroscopy. The four major anthocyanins were identified as delphinidin‐3‐monoglucoside, petunidin‐3‐monoglucoside, malvidin‐3‐monoglncoside, and malvidin‐3‐monoglueoside acetylated with chlorogenic acid. Malvidin‐3‐monoglucoside was the most abundant pigment of the grapes. One of the minor pigments was identified as petunidin.
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