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Analysis and characterization of anthocyanin from phalsa (grewia asiatica)

M. Talpur,F. Talpur,A. Balouch,S. M. Nizamani,M. A. Surhio,M. Shah,M. I. Bhanger,H. I. Afridi

Published 2017 in MOJ Food Processing & Technology

ABSTRACT

They occur primarily as glycosides or acylglycosides of their respective aglycone anthocyanidins. There are almost seventeen natural anthocyanidins; however, only 6 of them, cyanidin, delphinidin, petunidin, peonidin, pelargonidin, and malvidin are universally distributed [3]. Over 600 naturally occurring ACNs have been reported differing in (a) the number and position of hydroxyl and methoxyl groups in the basic anthocyanidin skeleton, (b) identity, number and positions at which sugars are attached and (c) the extent of sugar acylation and identity of acylating agent [3]. They differ from other natural flavonoids on the basis of colour ranges that can be derived from them and their [4] capability to form resonance structures through pH variation [5]. Therefore, ACNs are regarded as potential candidates for natural colorants in the food industry [6,7]. Similarly, in the past years, questions were raised regarding the safety of synthetic colorants due to their toxicity, thus the interest in natural pigments has been increased significantly as a consequence of both the legislative action and consumer awareness [8].

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