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Cranberry Anthocyanins
Author(s) -
ZAPSALIS C.,
FRANCIS F. J.
Publication year - 1965
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.1365-2621.1965.tb01775.x
Subject(s) - chemistry , peonidin , methanol , hydrochloric acid , pigment , hydrolysis , formic acid , sugar , aglycone , acetic acid , ethanol , hydrogen peroxide , chromatography , cyanidin , nuclear chemistry , organic chemistry , delphinidin , glycoside
SUMMARY The red pigments from Early Black cranberries were extracted with methanol, purified by lead acetate precipitation and polyamide columns, separated on silicic acid columns, and crystallized. The four pigments were identified as cyanidin‐3‐monogalactoside, peonidin‐3‐monogalactoside, cyanidin‐3‐monoar‐abinoside, and peonidin‐3‐monoarabinoside based on the following evidence: R t data in three solvents, fluorescence, sugar‐aglycone ratios, formic acid and hydrogen peroxide hydrolysis, and spectral data. The absorption coefficients in ethanol‐0.1/N hydrochloric acid (85:15) were also determined.