Stability Of Anthocyanic Pigments From Panicum Melinis

The two major pigments from the inflorescences of Panicum melinis were identified as cyanidin-3-caffeoylarabinosylglucoside and a non-acylated cyanidin-3-glycoside. The stabilities in both light and dark of the partially pure pigments as well as the pure ones were studied at pH 2·0. The stability of the crude extract of P. melinis was studied under the same conditions. Light strongly affected color stability of all fractions which showed good stability in the dark. The decreasing order of instability to light was: partially purified anthocyanins, crude extract, pure anthocyanins. © 1992.4413739Chen, Hrazdina, Structural aspects of anthocyanin-flavonoid complex formation and its role in plant colour (1981) Phytochemistry, 20, pp. 297-301Francis, Analysis of anthocyanins (1982) Anthocyanins as Food Colors, , P. Markakis, Academic Press, New YorkFrancis, Food colorants: anthocyanins (1989) Critical Reviews in Food and Nutrition, 28 (4), pp. 273-314Fuleki, Francis, Quantitative methods for anthocyanins 2 Determination of total anthocyanins and degradation index for cranberry juice (1968) Journal of Food Science, 33 (1), pp. 78-83Harborne, (1967) Comparative Biochemistry of the Flavonoids, , Academic Press, New YorkMazza, Brouillard, Recent development in the stability of anthocyanins in food products (1987) Food Chemistry, 25, pp. 207-225Osawa, Copigmentation of anthocyanins (1982) Anthocyanins as Food Colors, , P. Markakis, Academic Press, New YorkScheffeldt, Hrazdina, Copigmentation of anthocyanins under physiological conditions (1978) Journal of Food Science, 43 (2), pp. 517-520Timberlake, Bridle, Anthocyanins: Color augmentation with catechin and acetaldehyde (1977) J. Sci. Food Agric., 28 (5), pp. 539-544Wrolstad, Struthers, Polyvinylpyrrolidone column chromatography of strawberry, rhubarb and raspberry anthocyanins (1971) J. Chromatography, 55 (2), pp. 405-40