Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
American Journal of Food Technology
  Year: 2008 | Volume: 3 | Issue: 1 | Page No.: 1-12
DOI: 10.3923/ajft.2008.1.12
Isolation and Identification of Anthocyanins in the Fruit Peels of Starkrimson and Marx Red Bartlett Common Pear Cultivars and Their Bud Mutants
M. Muchuweti and Z. Chikwambi

Abstract:
Anthocyanins and anthocyanidins were determined in 3 varieties of common pears (Pyrus communis L.), Starkrimson, Clapps Favourite and Marx red Bartlett. The pigments were extracted from the fruit peel with 0.5% HCl in methanol and the extracts were hydrolysed and then applied on 3 mm cellulose paper chromatograms. The chromatograms were developed subsequently in one direction, using formic acid, hydrochloric acid, water (5:2:3) v/v), or n-Butanol-Acetic acid-Water (BAW) (4:1:5 v/v). There was only one anthocyanidin present, namely cyanidin (Cy), which was identified according to their Rf values, UV-vis and IT-IR spectrum. The results show that the analysed common pear varieties contained cyanidin rhaminosyl, Starkrimson mutant and Starkrimson wild type and cyanidin xylosyl, Clapps Favourite and Marx Red Bartlett. Rf values and spectral characteristics that were determined were compared to standards. The results obtained justify the conclusion that the compound responsible for the red pigmentation in pear fruit of the varieties analysed is a cyandin-glycoside.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Determination of Processing Effects on Phytochemical Content, Antioxidants Activity and Chemopreventive Potential of Beets (Beta vulgaris) using a Colon Cancer Fisher 344 Male Rat Model
  •    Isolation and Characterization of Dihydroflavonol 4-reductase Gene in Dendrobium Flowers
How to cite this article:

M. Muchuweti and Z. Chikwambi, 2008. Isolation and Identification of Anthocyanins in the Fruit Peels of Starkrimson and Marx Red Bartlett Common Pear Cultivars and Their Bud Mutants. American Journal of Food Technology, 3: 1-12.

DOI: 10.3923/ajft.2008.1.12

URL: https://scialert.net/abstract/?doi=ajft.2008.1.12

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 

       

       

Curve Bottom