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The Anthocyanin Pigments of Black Raspberries
Author(s) -
DARAVINGAS GEORGE,
CAIN R. F.
Publication year - 1966
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.1365-2621.1966.tb03271.x
Subject(s) - anthocyanin , pigment , cyanidin , chemistry , chromatography , food science , organic chemistry
SUMMARY The chemical structure of the major red pigments of the black raspberries, Monger variety, was elucidated. These components were cyanidin‐3‐glucoside, cyanidin‐3,5‐diglu‐coside, cyanidin‐3‐diglucoside, and cyanidin‐3‐rhamnoglucoside‐5‐glucoside. The pigments were isolated, purified, concentrated, and then separated into individual anthocyanins by column and paper chromatography. The separated anthocyanins were identified by paper chromatographic and spectrophotometric analysis of the individual pigments and their products after specific chemical degradations.