Premium
Rutin, The Main Component of Surface Deposits on Pickled Green Asparagus
Author(s) -
Fuleki T.
Publication year - 1999
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.1365-2621.1999.tb15876.x
Subject(s) - asparagus , rutin , chemistry , food science , botany , biochemistry , biology , antioxidant
Highly visible white and greyish deposits appeared on commercially pickled green asparagus spears after 6 mo storage. Microscopic examination revealed that the deposits consisted mainly of needle shaped crystals. Rutin (querce‐tin‐3‐ 0 ‐rhamnoglucoside), present in asparagus in appreciable quantities (0.02 to 0.1%) was suspected of being responsible for the deposits. The deposits were chromatographed with authentic rutin using HPLC. Retention and spectral data confirmed that the major component of the deposits was rutin.