ANTHOCYANIN PIGMENTS - COMPARISON OF EXTRACT STABILITY

Authors
BAUBLIS A SPOMER A BERBERJIMENEZ MD
Citation
A. Baublis et al., ANTHOCYANIN PIGMENTS - COMPARISON OF EXTRACT STABILITY, Journal of food science, 59(6), 1994, pp. 1219
Citations number
14
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
59
Issue
6
Year of publication
1994
Database
ISI
SICI code
0022-1147(1994)59:6<1219:AP-COE>2.0.ZU;2-Q
Abstract
Stabilities of anthocyanins from Concord grapes, red cabbage, tradesca ntia and ajuga were studied. RP-HPLC analysis was used to characterize individual anthocyanins and spectrophotometric analysis for all pigme nts. Anthocyanins from tradescantia were much more stable than the oth er extracts. Such increased stability was attributed to its intrinsic nature.