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QUANTITATIVE DETERMINATION OF ANTHOCYANIN PIGMENTS DURING THE MATURATION AND RIPENING OF RED TART CHERRIES
Author(s) -
DEKAZOS ELIAS D.
Publication year - 1970
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.1365-2621.1970.tb12147.x
Subject(s) - anthocyanin , ripening , chemistry , pigment , maturity (psychological) , prunus , botany , sour cherry , food science , prunus cerasus , horticulture , chromatography , biology , cultivar , organic chemistry , psychology , developmental psychology
SUMMARY The anthocyanins of red tart cherries ( Prunus cerasus L. var. Montmorency), at different maturity levels, were extracted with 1% methanolic HCI and the total anthocyanin content of each stage calculated with the aid of a molar‐extinction coefficient at 530 mμ. The pigment solution for each stage of maturity was purified by adsorption on AG 50W × 4 cation‐exchange resin, concentrated and separated by descending chromatography. The relative intensities of the 7 well‐defined pigments were measured photodensitometrically. The individual pigment content was calculated from the total anthocyanin content and the ratio of individual anthocyanin for each stage of maturity. The stage of maturity of the red tart cherry is an important factor influencing the total and individual anthocyanin content in cherries. This work also helps to give a greater insight into the development of anthocyanins in the maturing red tart cherry.