ANTHOCYANIN PIGMENT COMPOSITION OF RED RADISH CULTIVARS AS POTENTIAL FOOD COLORANTS

Red radish (Raphanus sativus L.) cultivars were evaluated with respect to qualitative and quantitative anthocyanin (ACN) pigment content, Ra dishes were grown at 2 locations (Corvallis and Hermiston, OR) and har vested at 2 maturity stages. Pigment content was dependant on cultivar , root weight and location, higher amounts being obtained at Hermiston , Spring cultivars (n=22) had pigmentation in the skin, ranging from 3 9.3 to 185 mg ACN/100g skin. Red-fleshed Winter cultivars (n=5) had pi gment content ranging from 12.2 to 53 mg ACN/100g root. ACN profiles w ere similar for different cultivars, the major pigments being pelargon idin-3-sophoroside-5-glucoside, mono- or di-acylated with cinnamic and malonic acids; individual proportions varied among cultivars. Estimat ed pigment yields ranged from 1.3 to 14 kg/ha.