Storage Changes in Anthocyanin Content of Red Raspberry Juice Concentrate |
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| Authors: | L. M. WITHY T. T. NGUYEN R. E. WROLSTAD D. A. HEATHERBELL |
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| Affiliation: | Authors 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. |
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| Abstract: | Anthocyanins 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. |
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| Keywords: | raspberry juice anthocyanin color pigment |
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