[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Characterisation of anthocyanins from Garcinia indica Choisy

Chetan Nayak, A. and Srinivas, P. and Rastogi, Navin K. (2010) Characterisation of anthocyanins from Garcinia indica Choisy. Food Chemistry, 118 (3). pp. 719-724. ISSN 0308-8146 (In Press)

[img] PDF
Food_Chemistry,_In_Press3.pdf
Restricted to Registered users only

Download (350kB)
Official URL: http://www.sciencedirect.com/science/article/B6T6R...

Abstract

The present study deals with isolation and characterisation of anthocyanins present in Garcinia Indica Choisy (popularly known as kokum), which is a potential source of a natural food colorant. The kokum was found to contain a very high concentration of anthocyanins (2.4 g/100 g of kokum fruit), compared to other natural sources. Acid hydrolysis ascertained that this anthocyanin consisted of a single aglycone, i.e., cyanidin. A comparison of saponified and unsaponified fraction indicated that the pigment was not acylated. HPLC, mass and NMR spectroscopy analyses confirmed that the pigment essentially contains two anthocyanins, which were identified as cyanidin 3-glucoside and cyanidin 3-sambubioside.

Item Type: Article
Uncontrolled Keywords: Anthocyanin Garcinia indica Kokum Natural colorant Pigments
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 01 Colours
600 Technology > 08 Food technology > 24 Fruits
Divisions: Food Engineering
Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jun 2009 10:06
Last Modified: 30 Sep 2013 06:34
URI: http://ir.cftri.com/id/eprint/9056

Actions (login required)

View Item View Item