ISOLATION AND STABILIZATION OF ANTHOCYANINS FROM TART CHERRIES (PRUNUS-CERASUS L)

Anthocyanin pigments from Montmorency and English Morello tart cherry (Prunus cerasus L.) cultivars and three Michigan State University (MSU ) tart cherry hybrids were stabilized with phosphoric acid, maltodextr in, and alpha- and beta- cyclodextrins. The anthocyanin levels in the stored juice samples were analyzed by HPLC and are expressed as the su m of their peak areas. A novel method has been developed for the isola tion of anthocyanin pigments from Montmorency, English Morello, and th e MSU hybrid II 9 (11). These pigment mixtures, when stored as powders with dextrins, were found to be stable at room temperature under labo ratory conditions even after 12 weeks. Also, at 12 weeks, the powdered anthocyanins without dextrins showed less degradation than those in s olution.