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Stability and Complexation of Cyanidin-3-Giucoside and Raspberry Juice Extract in the Presence of Selected Cations
D G Coffey1, F M Clydesdale1, F J Francis1
1Department of Food Science and Nutrition, University of Massachusetts, Massachusetts Agricultural Experiment Station, Amherst, Massachusetts 01003.
Abstract:
The stability and color of purified cyanidin-3-glucoside and raspberry juice extract in the presence of selected metal ions was investigated. Production of metal-anthocyanin complexes was suggested by changes in color of the samples as shown by L, a, and hue angle values. Complex formation was indicated by HPLC in raspberry juice samples treated with Sn++ but not in samples of purified cyanidin-3-glucoside. According to the colorimetric values, complex formation occurs with cyanidin-3-glucoside and A1+++ at pH 2.0 and 3.0 and with Sn++ at pH 4.0 and 3.0. Similar complex formation occurs with these metals and raspberry juice extract at the same respective pH values.
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