Isolation of Strawberry Anthocyanin Pigments by Adsorption on Insoluble Polyvinylpyrrolidone

Wrolstad, Ronald E.; Putnam, T. B.

doi:10.1111/j.1365-2621.1969.tb00908.x

Cited by 28 publications

(5 citation statements)

References 6 publications

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“…Anthocyanins from strawberry juice were isolated using polyvinylpolypyrrolidone (PVPP) resin (Wrolstad and Putnam, 1969). After absorption of the pigments to PVPP, the resin was washed with 3 volumes of water.-Gthocyanins were extracted from the resin using methanol containing 0.1% HCl (overnight at 4 "C).…”

Section: Strawberry Anthocyanin Isolatementioning

confidence: 99%

Color Stability of Strawberry and Blackcurrant Syrups

Skrede

Wrolstad

Lea

et al. 1992

Journal of Food Science

129

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MATERIALS & METHODSColor stabilities were compared using various color indices-free anthocyanin content, color density, polymeric color, browning and Hunter color values. Comparisons included both strawberry syrup plain and fortified with anthocyanins and/or ascorbic acid levels equivalent to those of blackcurrant syrup. Anthocynin pigments of unfortified strawberry syrup were less stable than those of blackcurrant syrup. Color stability of strawberry syrup fortified with equal anthocyanin concentrations was similar to blackcunant syrup. Hence, color stability was dependent upon total anthocyanin concentration rather than qualitative pigment composition. Addition of ascorbic acid decreased color stability of strawberry syrup. Strawberry anthocyanin pigment fortification had a protective effect on ascorbic acid.Chemical Analysis

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Section: Strawberry Anthocyanin Isolatementioning

confidence: 99%

Color Stability of Strawberry and Blackcurrant Syrups

Skrede

Wrolstad

Lea

et al. 1992

Journal of Food Science

129

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“…Synthesized anthocyanin in strawberry fruit, has allowed the identification of the primary pigment, pelargonidin-3-glucoside (88%), and the secondary pigment, cyanidin-3-glucoside (12%) [4] . It has been reported that the mechanism of ripening for strawberry fruit is not related to increased ethylene but a decline in the production of auxin in the achenes as the fruit matures [5].…”

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confidence: 99%

Isolation and Characterization of a cDNA for Chalcone Synthase from Cultured Cells of the Strawberry Fragaria ananassa, cv Shikinari.

Sakurai

Ozeki

Mori

1997

Plant Biotechnology

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“…There have been many studies on identification of anthocyanin pigments in intact strawberries. The main pigment has been identified as pelargonidin-3-glucoside (88%) and the second major pigment as cyanidin-3-glucoside (12%) (Wrolstad and Putnam, 1969). Hong and Wrolstad (1990) also reported relative percentages of cyanidin (24%) and pelargonidin (75%) based on total peak area from HPLC.…”

Section: Analysis Of Anthocyaninmentioning

confidence: 99%

Formation of Anthocyanins from Cells Cultured from Different Parts of Strawberry Plants

Mori¹,

Sakurai²,

Shigeta³

et al. 1993

Journal of Food Science

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Anthocyanin formation and structural identification were investigated in the cultured strawberry, Frugaria unannssa cv Shikinari. Friable callus tissues were obtained from apical meristems, leafs, and petioles grown on LS agar medium with 2,4-dichlorophenoxyacetic acid and benzyladenine. Using these calli, effects of auxins and cell inoculum size on pigment production were studied in suspension culture. Anthocyanin was produced under 8000 lux after preculture for 3 wk under 800 Iux in suspension culture. The main extracted pigment was identified as a peonidin-3-glucoside and the second major pigment was a cyanidin-3-glucoside by FABMS and NMR. Anthocyanin production was stimulated by 2+dichlorophenoxyacetic acid and its yield was about three times that of indole-3-acetic acid. An inoculum rate of 2g (fresh weight)/100 mL LS medium resulted in highest pigment production. The callus derived from the leaf was much higher in anthocyanin production than the others tissues of strawberry.

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Isolation of Strawberry Anthocyanin Pigments by Adsorption on Insoluble Polyvinylpyrrolidone

Cited by 28 publications

References 6 publications

Color Stability of Strawberry and Blackcurrant Syrups

Color Stability of Strawberry and Blackcurrant Syrups

Isolation and Characterization of a cDNA for Chalcone Synthase from Cultured Cells of the Strawberry Fragaria ananassa, cv Shikinari.

Formation of Anthocyanins from Cells Cultured from Different Parts of Strawberry Plants

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