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Anthocyanin Pigment Composition of Blackberries
Author(s) -
FanChiang HoJu,
Wrolstad Ronald E.
Publication year - 2005
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.1365-2621.2005.tb07125.x
Subject(s) - anthocyanin , chemistry , pigment , cyanidin , chromatography , hydrolysis , food science , high performance liquid chromatography , saponification , berry , botany , organic chemistry , biology
The anthocyanin pigments in 51 blackberry samples were isolated and characterized by highperformance liquid chromatography (HPLC) with UV‐visible detection, electrospray mass spectroscopy (ESMS), and hydrolysis and saponification reactions. Five pigments were detected: cyanidin‐3‐glucoside, cyanidin‐3‐rutinoside, cyanidin‐3‐xyloside, cyanidin‐3‐glucoside acylated with malonic acid, and an unidentified acylated derivative of cyanidin‐3‐glucoside. Four different quantitative patterns were evident among the cultivars and selections. Total anthocyanin content ranged from 70.3 to 201 mg/100 g with a mean of 137 mg/100 g. Ten commercial blackberry juice concentrate samples were analyzed. Total anthocyanin ranged from 12.3 to 107 mg/100 g on a single‐strength juice basis, and 1 sample had an atypical profile.