Anthocyanin Pigment Composition of Red Radish Cultivars as Potential Food Colorants |
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| Authors: | M MÓNICA GIUSTI LUIS E RODRÍGUEZ-SAONA JAMES R BAGGETT GARY L REED ROBERT W DURST RONALD E WROLSTAD |
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| Affiliation: | Authors Giusti, Rodriguez-Saona, Durst, and Wrolstad are with the Dept. of Food Science &Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331–6602.;Author Baggett is with the Dept. of Horticulture, Oregon State Univ., Agricultural &Life Science, Corvallis, OR 97331–6602.;Author Reed is with the Hermiston Agricultural Research &Extension Center, Oregon State Univ., PO Box 105, Hermiston, OR 97838. |
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| Abstract: | Red radish ( Raphanus sativus L.) cultivars were evaluated with respect to qualitative and quantitative anthocyanin (ACN) pigment content. Radishes were grown at 2 locations (Corvallis and Hermiston, OR) and harvested at 2 maturity stages. Pigment content was dependant on cultivar, root weight and location, higher amounts being obtained at Hermiston. Spring cultivars (n=22) had pigmentation in the skin, ranging from 39.3 to 185 mg ACN/100g skin. Red-fleshed Winter cultivars (n=5) had pigment content ranging from 12.2 to 53 mg ACN/100g root. ACN profiles were similar for different cultivars, the major pigments being pelar gonidin-3-sophoroside-5-glucoside, mono- or di-acylated with cinnamic and malonic acids; individual proportions varied among cultivars. Estimated pigment yields ranged from 1.3 to 14 kg/ha. |
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| Keywords: | anthocyanins red radish Raphanus sativus L cultivars pigment profile |
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