Premium
Anthocyanins of Asparagus
Author(s) -
FRANCIS F. J.
Publication year - 1967
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.1365-2621.1967.tb09702.x
Subject(s) - asparagus , cyanidin , peonidin , pigment , officinalis , anthocyanin , chemistry , botany , food science , biology , delphinidin , organic chemistry
SUMMARY— Four anthocyanin pigments were isolated from asparagus spears, Asparagus officinalis L., and identified by chromatographic, spectral, and chemical properties. The major pigment was a linear triglycoside, cyanidin‐3‐rhamnosylgluco‐sylglucoside, followed by cyanidin‐3‐rhamnosylglucoside. The peonidin analogues of the above pigments were also present in minor quantities.