CHARACTERIZATION OF RED RADISH ANTHOCYANINS

Red radish (Raphanus sativus L.) anthocyanins were extracted From liqu id nitrogen powdered epidermal tissue using acetone, partitioned with chloroform and isolated using C-18 resin. The monomeric anthocyanin co ntent, determined by pH-differential, was 154 +/- 13 mg/100g epidermal tissue (pelargonidin-glucoside basis). Thermal processing of radishes showed that the pigments were stable to brat. Four major pigments wer e identified by Mass Spectroscopy, HPLC, and spectral analyses as pela rgonidin-3-sophoroside-5-glucoside derivatives. The two major pigments were acylated with malonic acid and either ferulic or p-coumaric acid . The two other pigments were acylated with only ferulic or p-coumaric acid. Acylation increased pigment resistance to acid hydrolysis.