Anthocyanin profile of mayhaw (Cretaegus opaca)
Document Type
Article
Publication Date
8-1-2005
Abstract
Mayhaw samples (Elite 2001, Texas Star 2000 and 1999) were harvested over a three-year period and analyzed for anthocyanin concentration, colour density, polymeric colour, and % polymeric compounds. Anthocyanins were separated by HPLC. All mayhaw samples from the three year period contained about 50% of cyanidin-3-glucoside, 10-21% cyanidin-3-galactoside, and less than 32% unidentified anthocyanins. The highest concentration of anthocyanins was detected in the Texas Star 1999 sample (about 7 mg/100 g) whereas Texas 2000 and Elite 2001 had 3.3 and 2.3 mg/100 g of anthocyanins, respectively. Colour density was lower in the Elite samples than the Texas. The polymeric anthocyanins and polymeric colour decreased in the Elite 2001 > Texas Star 2000 > Texas Star 1999 and the decrease was tentatively ascribed to sample age. © 2004 Elsevier Ltd. All rights reserved.
Publication Source (Journal or Book title)
Food Chemistry
First Page
665
Last Page
671
Recommended Citation
Trappey, A., Bawadi, H., Bansode, R., & Losso, J. (2005). Anthocyanin profile of mayhaw (Cretaegus opaca). Food Chemistry, 91 (4), 665-671. https://doi.org/10.1016/j.foodchem.2004.06.037