AN ANTHOCYANIN COMPLEX ISOLATED FROM THE SYRUP OF CANNED BLUEBERRIES
Identifieur interne : 005186 ( Main/Exploration ); précédent : 005185; suivant : 005187AN ANTHOCYANIN COMPLEX ISOLATED FROM THE SYRUP OF CANNED BLUEBERRIES
Auteurs : C. G. Van Teeling [Canada] ; P. E. Cansfield [Canada] ; R. A. Gallop [Canada]Source :
- Journal of Food Science [ 0022-1147 ] ; 1971-11.
Abstract
SUMMARY ‐The addition of 5 vol ethanol to syrup from canned blueberries caused the precipitation of a blue‐colored anthocyanin complex. The complex, which readily redissolved in water, was decomposed under strongly acid conditions. The complex contained glycosides of the antho‐cyanidins, delphinidin and petunidin. It also contained a high proportion of a polysaccharide resembling pectin and a small proportion of proteinaceous material. Cations detected by X‐ray fluorescence spectroscopy included: aluminum (0.13%), calcium (0.13%), iron (0.12%) and potassium (0.67%). Tin was not detected in the complex. There was some evidence that the complex also contained leucoanthocyanins. The results of ultracentrifugation studies suggested that the molecular weight was between 77,000,000 and 490,000,000.
Url:
DOI: 10.1111/j.1365-2621.1971.tb03346.x
Affiliations:
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G." last="Van Teeling">C. G. Van Teeling</name><affiliation wicri:level="4"><country xml:lang="fr">Canada</country><wicri:regionArea>Dept. of Food Science, University of Manitoba, Winnipeg 19, Manitoba</wicri:regionArea><orgName type="university">Université du Manitoba</orgName><placeName><settlement type="city">Winnipeg</settlement><region type="state">Manitoba</region></placeName></affiliation></author><author><name sortKey="Cansfield, P E" sort="Cansfield, P E" uniqKey="Cansfield P" first="P. E." last="Cansfield">P. E. Cansfield</name><affiliation wicri:level="4"><country xml:lang="fr">Canada</country><wicri:regionArea>Dept. of Food Science, University of Manitoba, Winnipeg 19, Manitoba</wicri:regionArea><orgName type="university">Université du Manitoba</orgName><placeName><settlement type="city">Winnipeg</settlement><region type="state">Manitoba</region></placeName></affiliation></author><author><name sortKey="Gallop, R A" sort="Gallop, R A" uniqKey="Gallop R" first="R. A." last="Gallop">R. A. Gallop</name><affiliation wicri:level="4"><country xml:lang="fr">Canada</country><wicri:regionArea>Dept. of Food Science, University of Manitoba, Winnipeg 19, Manitoba</wicri:regionArea><orgName type="university">Université du Manitoba</orgName><placeName><settlement type="city">Winnipeg</settlement><region type="state">Manitoba</region></placeName></affiliation></author></analytic><monogr></monogr><series><title level="j" type="main">Journal of Food Science</title><title level="j" type="alt">JOURNAL OF FOOD SCIENCE</title><idno type="ISSN">0022-1147</idno><idno type="eISSN">1750-3841</idno><imprint><biblScope unit="vol">36</biblScope><biblScope unit="issue">7</biblScope><biblScope unit="page" from="1061">1061</biblScope><biblScope unit="page" to="1063">1063</biblScope><biblScope unit="page-count">3</biblScope><publisher>Blackwell Publishing Ltd</publisher><pubPlace>Oxford, UK</pubPlace><date type="published" when="1971-11">1971-11</date></imprint><idno type="ISSN">0022-1147</idno></series></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-1147</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">SUMMARY ‐The addition of 5 vol ethanol to syrup from canned blueberries caused the precipitation of a blue‐colored anthocyanin complex. The complex, which readily redissolved in water, was decomposed under strongly acid conditions. The complex contained glycosides of the antho‐cyanidins, delphinidin and petunidin. It also contained a high proportion of a polysaccharide resembling pectin and a small proportion of proteinaceous material. Cations detected by X‐ray fluorescence spectroscopy included: aluminum (0.13%), calcium (0.13%), iron (0.12%) and potassium (0.67%). Tin was not detected in the complex. There was some evidence that the complex also contained leucoanthocyanins. The results of ultracentrifugation studies suggested that the molecular weight was between 77,000,000 and 490,000,000.</div></front></TEI><affiliations><list><country><li>Canada</li></country><region><li>Manitoba</li></region><settlement><li>Winnipeg</li></settlement><orgName><li>Université du Manitoba</li></orgName></list><tree><country name="Canada"><region name="Manitoba"><name sortKey="Van Teeling, C G" sort="Van Teeling, C G" uniqKey="Van Teeling C" first="C. G." last="Van Teeling">C. G. Van Teeling</name></region><name sortKey="Cansfield, P E" sort="Cansfield, P E" uniqKey="Cansfield P" first="P. E." last="Cansfield">P. E. Cansfield</name><name sortKey="Gallop, R A" sort="Gallop, R A" uniqKey="Gallop R" first="R. A." last="Gallop">R. A. Gallop</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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