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Characteristics of the pigments from anthocyan-containing food plants, raw material for production of bioflavonoid dyes

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Abstract

Data are presented on the composition of anthocyans of the fruits and pulp of the food plants bilberry (Vaccinium myrtillis L), high-bush cranberry (Viburnum opulus L.), elderberry (Sambucus nigra L.), cherry (Cerasus vulgaris Mill.), crowberry (Empetrum nigrum L.), cranberry (Oxycoccus palustris Pers.), currant (Ribes nigrum L.), and mulberry (Morus nigra L.) growing in the Ukraine. The anthocyan pigments differ qualitatively and quantitatively owing to genetic peculiarities in the different species of fruits and the localization of the pigments in them.

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Authors
  1. E. N. Kananykhina
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  2. I. V. Pilipenko
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Additional information

Odessa State Academy of Food Technology, fax (0482) 25 32 84. Translated from Khimiya Prirodnykh Soedinenii, No. 2, pp. 118–120, March–April, 2000.

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Kananykhina, E.N., Pilipenko, I.V. Characteristics of the pigments from anthocyan-containing food plants, raw material for production of bioflavonoid dyes. Chem Nat Compd 36, 148–151 (2000). https://doi.org/10.1007/BF02236418

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  • DOI: https://doi.org/10.1007/BF02236418

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