Anthocyanin Pigments of Royal Okanogan Huckleberry Juice |
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Authors: | CORNELIA L PRICE RONALD E WROLSTAD |
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Affiliation: | Author Wrolstad is with the Dept. of Food Science &Technology, Wiegand Hall, Oregon State Univ., Corvallis, OR 97331–6602. Author Price's present address: ConAgra Frozen Foods, Six ConAgra Drive, Omaha, NE 68102–5006. Address inquiries to Dr. R.E. Wrolstad. |
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Abstract: | 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). |
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Keywords: | anthocyanins huckleberries Solanaceae melanocerasum S scabrum petunidin |
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