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Chromatographic Separation of Anthocyanins in Cowberry (Lingonberry) Vaccinium vites‐idaea L
Author(s) -
ANDERSEN ØYVIND M.
Publication year - 1985
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.1365-2621.1985.tb10449.x
Subject(s) - anthocyanin , vaccinium , chemistry , chromatography , hydrophilic interaction chromatography , thin layer chromatography , high performance liquid chromatography , food science , botany , biology
The analysis of anthocyanins by a combination of droplet counter‐current chromatography, thin‐layer chromatography and on‐line high‐performance liquid chromatography was applied to the acidified ethanol extract of cowberry (lingonberry), Vaccinium vitesidaea L, In addition to 3‐galactoside (88.0%), 3‐arabinoside (10.6%), and 3‐glucoside (1.4%) of cyanidin, delphinidin‐3‐glucoside (less than 0.1%) was identified. The total anthocyanin content was determined to be 174 mg/100g fresh fruit.