Principal Anthocyans from Certain Plants of the Grossulariaceae Family

Abstract

Anthocyans from the Grossulariaceae family are interesting as food dyes. The literature contains much data for the anthocyans composition of black currant (Ribes nigrum L.) [1-6]. However, some of the results are unexpected [6]. Using traditional methods, the detection of relatively large quantities of delphinidin and cyanidin diglucosides were reported. The composition of pigments in Grossulariaceae plants available to us was determined using a previously described HPLC method [7]. Plants growing in Belgorod region in 2003 were used. Anthocyans were extracted from fruit skin separated from pulp by soaking in aqueous formic acid (10%) until apparently bleached (about 10 mL of extractant per single fruit). The degree of anthocyan extraction was >97%. The next day the extract was filtered, diluted with eluent, and chromatographed. The variety of several specimens of black currant (more than 10 in various stages of ripening) was not exactly established. Specimens of Sokrovishche (Treasure) and Eksotika (Exotic) varieties were supplied by O. P. Zaporozhets. A mixture of several varieties was used in the study of anthocyans from gooseberry [Grossularia reclinata var. vulgare (L.)Mill.]. Investigations with the minimum effect (time and harshness of separation conditions) on the starting material indicate that the principal anthocyans of black currant are delphinidin and cyanidin glucosides and rutinosides, although in different ratios (Table 1). Usually (except for one instance), the content of delphinidin components is noticeably greater than that of cyanidin components.