ANTHOCYANIN COMPOSITION OF RED RASPBERRY JUICE - INFLUENCES OF CULTIVAR, PROCESSING, AND ENVIRONMENTAL-FACTORS

The anthocyanin and anthocyanidin pigment profiles of 46 authentic red raspberry juice samples were determined by HPLC. Total anthocyanin pi gment content and percent polymeric color were also determined. This g enerated a database incorporating influences of cultivar, geographic o rigin, maturity, processing, and mold contamination. Cultivars exhibit ed characteristic patterns distinguished by quantitative rather than q ualitative differences. Total pigment ranged from 4 to 1,102 mg/L. Com mercial red raspberry juice concentrates (14) were also analyzed. Two were shown to be adulterated because of the presence of delphinidin gl ycosides. Three samples contained high amounts of polymerized pigments , indicating a history of processing or storage abuse.