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ANTHOCYANIN PIGMENTS OF SOUR CHERRIES
Author(s) -
SHRIKHANDE A. J.,
FRANCIS F. J.
Publication year - 1973
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.1365-2621.1973.tb02835.x
Subject(s) - anthocyanin , cyanidin , prunus cerasus , peonidin , pigment , chemistry , prunus , food science , sour cherry , hydrolysis , botany , biochemistry , biology , organic chemistry , delphinidin , cultivar
Fresh fruits of tart cherries (Prunus cerasus L. var. Montmorency) were extracted with acidic methanol. The anthocyanin pigments were isolated and purified by conventional paper chromatography. They were identified by spectral and R f data and by acid hydrolysis. The pigments were cy anidin‐3‐glucosylrutinoside, cyanidin‐3‐glucosylsambubioside, cyani‐din‐3‐sophoroside, cyanidin‐3‐rutinoside, cyanidin‐3‐glucoside and peoni‐din‐3‐rutinoside. No free cyanidin or peonidin was found. Cyanidin‐3‐glucosylsambubioside, reported in cherries for the first time, was also found in the varieties of English Morello, Early Richmond and Meteor