SUMMARY
The anthocyanin pigments of red tart cherries (Prunus ceracus L., var. Montmorancy) were extracted with 0.1% methanolic HCI and partially purified by adsorption on cation‐exchange resin, then separated into 7 bands by paper chromatography. The anthocyanins were identified by their Rf values, aglycones, sugar moieties, partial acid hydrolysis and spectral properties. The major pigment was a branched triglycoside, cyanidin 3‐glucosylrhamnosylglucoside, followed by cyanidin 3‐rutinoside. Small amounts of cyanidin, peonidin, cyanidin 3‐glucoside, peonidin 3‐rutinoside and cherries. It is the first time that a branched triglycoside has been reported for Montmorency cherries.
Steam volatile oils were obtained from Rabbiteye blueberries (VQccinium ashei Reade, cv. Tiftblue) in amounts of ca. 25 ppm of the berry and analyzed by capillary gas-liquid chromatographymass spectrometry. Major components identified were ethyl acetate, limonene, hexanol, cis-2-hexenol, heptanol, cinerolone, p-ionone, terpinene-4-01, 2-undecanone, cu-terpineol, l-carveol, nerol and eugenol. Of the 42 compounds identified, 29 have not been previously reported as constituents of blueberry volatiles.
The anthocyanins of red tart cherries (Prunus cerasus L. var. Montmorency), at by macerating each sample separately for 90 set different maturity levels, were extracted with 1% methanolic HCI and the total anthocyanin at 32OF in a chilled Waring Blendor with 100 content of each stage calculated with the aid of a molar-extinction coefficient at 530 mp. The
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