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Anthocyanins of Fresh and Stored Freeze-Dried Sour Cherries in Compressed Form

A total of seven anthocyanin pigments were observed in both paper and thin layer chromatograms of the fresh and freeze-dried compressed samples stored for O month whereas the freeze-dried compressed samples stored at 70 F and 100 F for 6 months showed the retention of three to six pigments. All of those seven pigments were unstable and cyanidin-3- (2G- xylosylrutinoside) was the least stable pigment. The separation of anthocyanina by disc gel electrophoresis was studied for the first time. Disc electropherograms of fresh and freeze-dried com-pressed sour cherries stored at O month revealed the presence of eight bands whereas the freeze-dried compressed sour cherries stored at 70 F and 100 F for 6 months showed the retention of three to four bands. In further study, this technique could be helpful for the separation of anthocyanins in other fruits. The study indicated that the fresh samples had anthocyanin content higher than those of the freeze-dried compressed samples stored at 70 F and 100 F for 6 months and also showed that the degradation of anthocyanins is greater at the higher storage temperature with longer storage periods.

Identiferoai:union.ndltd.org:UTAHS/oai:digitalcommons.usu.edu:etd-6206
Date01 May 1975
CreatorsPotewiratananond, Suwan
PublisherDigitalCommons@USU
Source SetsUtah State University
Detected LanguageEnglish
Typetext
Formatapplication/pdf
SourceAll Graduate Theses and Dissertations
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