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Detection of Enocyanin in Cranberry Juice Cocktail by Color and Pigment Profile
Author(s) -
FRANCIS F. J.
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.tb10553.x
Subject(s) - cranberry juice , chemistry , anthocyanin , citric acid , pigment , reagent , chromatography , food science , formic acid , fruit juice , vaccinium , botany , biology , organic chemistry , urinary system , endocrinology
Addition of enocyanin to cranberry juice cocktail can be determined by a four‐step color and pigment profile. Enocyanin colorant is slightly more blue, therefore, a simple measurement of color will detect samples with 12% or less cranberry juice. Cranberry juice cocktail normally contains 25% cranberry juice. Anthocyanins and flavonoids, recoverable by a CG‐50 ion exchange column, are lower in samples with 12% or less cranberry juice. Anthocyanin aglycones, found in grapes and not in cranberries, can be detected by paper chromatography in Formic reagent. Replacement of 50% of cranberry juice by a solution of enocyanin and citric acid, can be detected by paper chromatography of anthocyanins in 1% HCl in water.