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Anthocyanin Composition of Red Raspberry Juice: Influences of Cultivar, Processing, and Environmental Factors
Author(s) -
BOYLES MATTHEW J.,
WROLSTAD RONALD E.
Publication year - 1993
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.1365-2621.1993.tb06132.x
Subject(s) - anthocyanin , blowing a raspberry , cultivar , delphinidin , pigment , food science , anthocyanidin , chemistry , wine , composition (language) , botany , cyanidin , biology , organic chemistry , linguistics , philosophy
The anthocyanin and anthocyanidin pigment profiles of 46 authentic red raspberry juice samples were determined by HPLC. Total anthocyanin pigment content and percent polymeric color were also determined. This generated a database incorporating influences of cultivar, geographic origin, maturity, processing, and mold contamination. Cultivars exhibited characteristic patterns distinguished by quantitative rather than qualitative differences. Total pigment ranged from 4 to 1,102 mg/L. Commercial red raspberry juice concentrates (14) were also analyzed. Two were shown to be adulterated because of the presence of delphinidin glycosides. Three samples contained high amounts of polymerized pigments, indicating a history of processing or storage abuse.