Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage

Abstract

SUMMARY The effect of ingoing sirup concentration, various headspace atmospheres, and time and temperature of storage on the retention of the anthocyanin pigments in canned red and black raspberries was determined. The four anthoeyanins of red raspberries and the three anthocyanins of black raspberries were separated by column chromatography and analyzed spectrophotometrically. The anthocyanins appeared to be similar in the two species as determined by paper chromatography. The absorption maximum of the pigments shifted during storage. Prolonged times and higher temperatures of storage both significantly reduced the recoverable anthocyanins. Increased concentration of ingoing sirup and the presence of oxygen resulted in greater pigment destruction.

Anthocyanins as Food Colorants ?A Review

“…As with most reactions the rate of anthocyanin degradation, in natural and model systems, was found to be influenced markedly by processing and storage temperatures (Nebesky et al 1949;Meschter 1953;Decareau et al 1956;Markakis et al 1957;Ponting et al 1960;Daravingas and Cain 1965;Segal and Negutz 1969;Hrazdina et al 1970;Adams and Ongley 1973;Polesello and Bonzini 1977;Mishkin and Saguy 1982;Simard et al 1982). Meschter (1953) demonstrated a linear relationship between the log rate of anthocyanin color deterioration in strawberry preserves and storage temperature.…”

Principles of Food Chemistry

“…Anthocyanin pigments can easily be destroyed when fruits and vegetables are processed. High temperature, increased sugar level, pH, and ascorbic acid can affect the rate of destruction (Daravingas and Cain 1965). These authors studied the change in anthocyanin pigments during the processing and storage of raspberries.…”

A Review: Separation and Chemical Properties of Anthocyanins Used for Their Qualitative and Quantitative Analysis

“…Torre and Barritt (1977) used chromatography on PVP to purify anthocyanins from fruits of 43 Rubus clones, followed by quantitation by TLC and densitometry . Column chromatography has been used to quantitatively separate the anthocyanins of black raspberries (Daravingas and Cain 1965) and ripening blueberries (Suomalainen and Keranen 1961) on cellulose powder, and also the anthocyanins of strawberries on silicic acid (Sondheimer and Karash 1956).…”

“…Quantitative analysis of anthocyanins, however, is no less important than qualitative analysis, as indicated by Dekazos (1970a) and Karppa (1984), who have used measures of anthocyanin content to define the maturity and ripening index of fruits. Several other researchers (Ponting et al 1960;Daravingas and Cain 1965;Spayd and Morris 1981) have used both the anthocyanin content and the characteristic red and purple coloration of berry fruits and their juices as indicators of product quality.…”