57. Grape

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch57

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Grape, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch57

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • grape;
  • grapes, popular food item used as table fruit - nonalcoholic beverages, juice concentrates and jam;
  • natural food color in grapes - anthocyanin, found in skin of crimson, black or dark blue grapes;
  • chemistry, grape colors - anthocyanins, and glycosides of anthocyanidins;
  • common anthocyanidins in grape skin - peonidin, malvidin, delphinidin and petunidin;
  • extractives, grape skin anthocyanins - extracted with water or aqueous ethanol;
  • grape extract, for coloring red - tinted fruit products, black currant drinks, jams, preserves and yogurt;
  • AOAC, determining anthocyanin levels - in fruits using paper chromatographic separation, elution


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Extractives

  • Uses

  • Analytical Method

  • Identification Numbers

  • References