Storage Changes in Anthocyanin Content of Red Raspberry Juice Concentrate

Journal of Food Science - Tập 58 Số 1 - Trang 190-192 - 1993
L. M. Withy1, Thi Thu Chau Nguyen1, Ronald B. Pegg1, D. A. Heatherbell1
1Authors Withy and Nguyen are affiliated with The Horticulture & Food Research Institute of New Zealand Ltd, Mt. Albert Research Centre, Private Bag 92 169, Auckland, New Zealand, Author Wrolstad is with the with the Dept. of Biochemistry & Microbiology, Lincoln Univ., P.O. Box 84, Canterbury, New Zealand.

Tóm tắt

ABSTRACTAnthocyanins from red raspberry juice concentrates were extracted with acidified ethanol and methanol and separated by high performance liquid chromatography. Six anthocyanin peaks were identified as cyanidin‐3‐sophoroside (cy‐3‐sop), cyanidin‐3‐glucorutinoside (cy‐3‐glru), cyanidin‐3‐glucoside (cy‐3‐gl), cyanidin‐3‐rutinoside (cy‐3‐ru), pelargonidin‐3‐sophoroside (pg‐3‐sop), and pelargonidin‐3‐glu‐corutinoside (pg‐3‐glru). Relative proportions of individual anthocyanins were determined by comparing peak areas. The proportions of cy‐3‐sop, cy‐3‐glru and cy‐3‐gl in particular changed greatly on storage for 3 mo at + 20°C. Minor changes occurred when the raspberry juice concentrate was stored at −20°C.

Từ khóa


Tài liệu tham khảo

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Thông tin xuất bản

Journal of Food Science

Tập 58 Số 1

190-192

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