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ANTHOCYANIN COMPOSITION OF TARO
Author(s) -
GHAN HARVEY T.,
KAOJAO TSUNG HUI C.,
NAKAYAMA T.O.M.
Publication year - 1977
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.1365-2621.1977.tb01208.x
Subject(s) - anthocyanin , chemistry , pigment , cyanidin , petiole (insect anatomy) , corm , pelargonidin , composition (language) , chromatography , polyvinylpyrrolidone , methanol , food science , botany , organic chemistry , biology , hymenoptera , linguistics , philosophy
Anthocyanins were extracted from taro with 50% methanol, isolated by adsorbtion on insoluble polyvinylpyrrolidone, and purified by thinlayer chromatography. The pigments were identified by chromatographic and spectrophotometric methods as pelargonidin 3‐glucoside, cyanindin 3‐rhamnoside and cyanidin 3‐glucoside. Levels of anthocyanins were highest in the skin of the corm, 16.0% mg%, with equal amounts, 4.29 mg%, in both corm and petiole. Anthocyanogens also were present.