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ANTHOCYANIN COMPOSITION OF TARO (1977)

GHAN, HARVEY T. ; KAO-JAO, TSUNG HUI C. ; NAKAYAMA, T.O.M.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 42 (1977), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Anthocyanins were extracted from taro with 50% methanol, isolated by adsorbtion on insoluble polyvinylpyrrolidone, and purified by thinlayer chromatography. The pigments were identified by chromatographic and spectrophotometric methods as pelargonidin 3-glucoside, cyanindin 3-rhamnoside and cyanidin 3-glucoside. Levels of anthocyanins were highest in the skin of the corm, 16.0% mg%, with equal amounts, 4.29 mg%, in both corm and petiole. Anthocyanogens also were present.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01208.x

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