QUANTIFICATION AND CHARACTERIZATION OF ANTHOCYANINS IN BALATON TART CHERRIES

The anthocyanin contents of Balaton and Montmorency cherries were comp ared. The results indicate that both cherries contain identical anthoc yanins. However, Balaton contains approximately six times more anthocy anins than does Montmorency. Also, hydrolysis of the total anthocyanin s and subsequent gas chromatographic (GC) and nuclear magnetic resonan ce (NMR) experiments with the resulting products indicated that both v arieties contain only one aglycon cyanidin. This observation contrasts with existing reports of the presence of peonidin glycosides in Montm orency cherry. Results of the present study suggest that the anthocyan ins in Balaton and Montmorency cherries are anthocyanin 1 [3-cyanidin O-alpha-L-rhamnopyranosyl-beta-D-glucopyranoside], anthocyanin 2 [3-cy anidin O-alpha-L-rhamnopyranosyl-beta-D-glucopyranoside], and anthocya nin 3 [3-cyanidin O-beta-D-glucopyranoside].