Anthocyanin Pigments of Royal Okanogan Huckleberry Juice

Juice processed from Royal Okanogan Huckleberries had an intense purple color, (CIE L*a*b*= L*, 22.66, a*, ?0.06, b*, ?0.46) and high anthocyanin pigment content, (>5 g/L). The anthocyanins were separated by HPLC and characterized from retention times and UV-visible spectra of purified pigments and their hydrolysis products. The major pigment (>70%) was petunidin 3-(p-coumaroyl-rutinoside)-5-glucoside. Eleven additional anthocyanins were identified as petunidin, delphinidin, and malvidin with the same glycosidic substitution pattern as the major pigment, and varying degrees of acylation with p-coumaric, ferulic, and caffeic acids. It was concluded from comparative pigment analyses and berry morphology that Royal Okanogan Huckleberries had identical characteristics to the Garden Huckleberry, Solanaceae melanocerasum (renamed S. scabrum).     

Preservation of saffron floral bio-residues by hot air convection

Large amounts of floral bio-residues are wasted in saffron spice production, which need to be stabilized because of how quickly they deteriorate. These bio-residues are rich in phenolic compounds, and the aim of this study was to evaluate the effect of drying temperatures and air flows on their color and phenolic composition. Anthocyanins and flavonols were degraded at 110 and 125 °C. The best drying temperatures were 70 and 90 °C for maintaining their physicochemical quality. The duration at 70 °C was double than that of 90 °C. Anthocyanins and flavonols were stable at 70 and 90 °C with 2, 4, 6 and 8 m s⁻¹. Dehydrations at 90 °C with 2, 4 and 6 m s⁻¹ were the most appropriate, due to a better color and greater similarity to control samples for their flavonols and anthocyanins.