Anthocyanin composition of red raspberry juice: influences of cultivar, processing, and environmental factors

The anthocyanin and anthocyanidin pigment profiles of 46 authentic red raspberry juice samples were determined by HPLC. Total anthocyanin pigment content and percent polymeric color were also determined. This generated a database incorporating influences of cultivar, geographic origin, maturity, pro...

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Veröffentlicht in:	Journal of food science 1993-09, Vol.58 (5), p.1135-1141
Hauptverfasser:	Boyles, M.J, Wrolstad, R.E
Format:	Artikel
Sprache:	eng
Schlagworte:	ADULTERACION ADULTERATION Anthocyanin pigment Berries Biological and medical sciences CHROMATOGRAPHIE LIQUIDE HAUTE PRESS CROMATOGRAFIA LIQUIDA ALTA PRESION FLAVONOIDE FLAVONOIDES Food industries Food science FRAMBOISE FRAMBUESA Fruit and vegetable industries fruit juice Fundamental and applied biological sciences. Psychology HPLC JUGO DE FRUTAS JUS DE FRUIT red raspberry TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS
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