'Cyanidin volumetric index' and 'chromaticity coordinates ratio' to characterize red raspberry (Rubus idaeus)

International Journal of Food Sciences and Nutrition

Volumn 57, Issue 5-6, 2006, Pages 369-375

  Bononi, Monica ^a   Andreoli, Giulio ^a   Granelli, Giuseppe ^a   Eccher, Tommaso ^a   Tateo, Fernando ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Anthocyanins; Cyanidin; Raspberry; Rubus idaeus; Small fruits

Indexed keywords

AGLYCONE; ANTHOCYANIN;

ARTICLE; CLINICAL RESEARCH; COLORIMETRY; CONTROLLED STUDY; CORRELATION ANALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; ITALY; NONHUMAN; NUTRITIONAL VALUE; RASPBERRY; VOLUMETRY;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FRUIT; PIGMENTS, BIOLOGICAL; ROSACEAE;

RUBUS GLAUCUS; RUBUS IDAEUS;

EID: 33751558434     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480600836882     Document Type: Article

References (8)

1. Barritt, BH and Torre, LC. (1975) Fruit anthocyanin pigments of red raspberry Cultivars J Am Soc Hort Sci, 100, pp. 98-100.
2. Boyles, MJ and Wrolstad, RE. (1993) Anthocyanin composition of red raspberry Juice J Assoc Offic Anal Chem, 58(5), pp. 1135.
3. Garcìa-Viguera, C and Zafrilla, P and Tomàs-Barberàn, F. (1990) Determination of authenticity of fruit jams by HPLC analysis of anthocyanins J Sci Food Agric, 73, pp. 207-213.
4. Goiffon, J-P and Brun, M and Bourrier, M-J. (1991) High-performance liquid chromatography of red fruit anthocyanins J Cromatogr, 53, pp. 101-121.
5. Hong, V and Wrolstad, RE. (1990) Characterization of anthocyanin-containing colorants and fruit juices by HPLC/photodiode array detection J Agric Food Chem, 38, pp. 698-708.
6. Nyman, AN and Kumpulainen, JT. (2001) Determination of anthocyanidins in berries and red wine by high-performance liquid chromatography J Agric Food Chem, 49, pp. 4183-4187.
7. Rommel, A and Heatherbell, DA and Wrolstad, RE. (1990) Red raspberry juice and wine: Effect of processing and storage on anthocyanin pigment composition, color and appearance J Food Sci, 55, pp. 1011-1017.
8. Versari, A and Barbanti, D and Biesenbruch, S and Farnell, PJ. (1997) Analysis of anthocyanins in red fruit by use of HPLC/spectral array detection Ital J Food Sci, 9, pp. 141-148.