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Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage
Author(s) -
DARAVINGAS GEORGE,
CAIN R. F.
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.tb01776.x
Subject(s) - anthocyanin , pigment , chemistry , chromatography , food science , organic chemistry
SUMMARY The effect of ingoing sirup concentration, various headspace atmospheres, and time and temperature of storage on the retention of the anthocyanin pigments in canned red and black raspberries was determined. The four anthoeyanins of red raspberries and the three anthocyanins of black raspberries were separated by column chromatography and analyzed spectrophotometrically. The anthocyanins appeared to be similar in the two species as determined by paper chromatography. The absorption maximum of the pigments shifted during storage. Prolonged times and higher temperatures of storage both significantly reduced the recoverable anthocyanins. Increased concentration of ingoing sirup and the presence of oxygen resulted in greater pigment destruction.