Reference

Study of natural colored pigments in Crataegus azarolus

Study of natural colored pigments in Crataegus azarolus. Santagati, Natale Alfredo; Duro, Roberto; Duro, Francesco (Ist. Chim. Tossicol., Univ. Catania, Italy). Riv. Merceol., 23(1), 97-101 (Italian) 1984. CODEN: RIMEDE. ISSN: 0392-064X. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) In exts. of fruit peel of C. azarolus, paper and thin-layer chromatog. indicated the presence of cyanidin 3-glucoside [7084-24-4] and cyanidin 3-arabinoside [27214-72-8].

Changes in anthocyanin pigments in strawberries and raspberries during freezing and cold storage

Changes in anthocyanin pigments in strawberries and raspberries during freezing and cold storage. Fikiin, A.; Le Ngoc Chau (Bulg.). Khranit. Prom-st., 26(6), 35-40 (Bulgarian) 1977. CODEN: KPRSAG. ISSN: 0453-8315. DOCUMENT TYPE: Journal CA Section: 17 (Foods) The anthocyanins of Madame Muteau and Senga Sengan strawberry varieties contained 27-9% cyanidin 3-glucoside [7084-24-4] and 71-3% pelargonidin 3 glucoside [18466-51-8], whereas the Bulgarian raspberries varieties (Bulgarski Rubin and Maling Promys) contained cyanidin 3-glucoside 31-3, cyanidin 3-rhamnoglucoside [27661-63-8] 13-4, cyanidin 3-diglucoside [26401-83-2] 38-44, and cyanidin 3-rhamnoglucoside glucoside [31869-81-5] 11-16%, resp. Freezing in liq. N was best for retention of anthocyanins and berry color. No significant changes in anthocyanin content and compn. occurred during 20 mo at -20°. During that storage period the fruit color tended to change to deep red and purple. Changes in anthocyanin components during storage of frozen berries are tabulated.