The anthocyanin and flavonol pigments of the miracle fruit (Srnsepalum dulcificum, Schum) were isolated and identified by paper chromatography and spectral analysis. The red pigments of miracle fruit (14.3 mg/lOOg fresh wt) were cyanidin-3-monogalactoside, cyanidin-3-monoglucoside, cyanidin-3-monoarabinoside, delphinidin-3-monogalactoside and delphmidin-3-monoarabinoside existing in a ratio of 188:62:9:5:2, respectively. The major flavonol pigments were quercetin-3-monogalactoside, kaempferol-3-monoglucoside, myricetin-3-monogatactoside and traces of similar flavonols. The aglycones quercetin, kaempferol and myricetin were also isolated and identified. The flavonols and aglycones were present at 9.0 mg/lOOg fresh wt.

The red anthocyanin pigments of Miracle fruit, Synsepalum dulcificum, Schum were extracted, purified by ion exchange, and concentrated for use as a food colorant. The pigment preparation, when added to carbonated water and carbonated sugar solutions, provided an orange red solution with stability comparable to that of anthocyanins from other sources. At pH 1.0, in water, the ratio of the extinction coefficient of the pigment preparation compared to that of FD&C Red No. 2 was 2.03. At pH 2.8 and 3.0 the ratios were 1.2 and 0.85, respectively. When the pigment preparation was added to model systems containing acetic, tartaric, citric and malic acids, pigment degradation was most rapid with malic acid.