Detail of "18719-76-1"

Reference

Observations on pigments of sweet cherries and on pigment stability during frozen storage

Observations on pigments of sweet cherries and on pigment stability during frozen storage. I. Anthocyanin composition. Polesello, Andrea; Bonzini, Claudio (Ist. Sper., Valorizzazzione Tecnol. Prod. Agric., Milan, Italy). Confructa, 22(5-6), 170-5 (English) 1977. CODEN: CONFAW. ISSN: 0016-2213. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Investigations of anthocyanin compn. were carried out on 3 cultivars of deep-red sweet cherries (Prunus avium). The major components were cyanidin 3-glucoside [7084-24-4], cyanidin 3-rhamnoglucoside [18719-76-1] and peonidin 3-rhamnoglucoside [67372-48-9]. Frozen storage for 4 mo at -20° caused some pigment losses that, however, do not involve high changes in the visual appearance of the product, as ascertained by reflectance colorimetry.

Quantitative evaluation of Rubus fruit anthocyanin pigments

Quantitative evaluation of Rubus fruit anthocyanin pigments. Torre, Louis C.; Barritt, Bruce H. (West. Washington Res. Ext. Cent., Washington State Univ., Puyallup, Wash., USA). J. Food Sci., 42(2), 488-90 (English) 1977. CODEN: JFDSAZ. DOCUMENT TYPE: Journal CA Section: 17 (Foods) The distribution of individual anthocyanins in the fruit of 43 Rubus clones was detd. by thin-layer chromatog. and densitometry. Quant. ests. were based on absorbance at 533 nm. 7084-24-4 and 39380-17-1 are cas registry numbers of chemicals which are used as reagents here. The fruit of all red and black raspberries and blackberries contained cyanidin 3-glucoside [7084-24-4]. Some blackberries also contained cyanidin 3-rutinoside [18719-76-1]. Cyanidin 3-rutinoside [18719-76-1] and cyanidin 3-glucosylrutinoside [38784-65-5] were also present in most red raspberries. Cyanidin 3-sophoroside [18376-31-3] was present only in red raspberry and red raspberry hybrids, and cyanidin 3-sambubioside [33012-73-6] and cyanidin 3-xylosylrutinoside [39380-17-1] were found only in black raspberries. R. crataegifolius, R. morifolius, R. illecebrosus and R. parviflorus each contained pelargonidin glycosides as major pigments. Black raspberry had the highest anthocyanin content, >200 mg/100 g of fruit, and red raspberry had the lowest, <60 mg/100 g. Blackberry was generally intermediate in anthocyanin content between red and black raspberries. .