Anthocyanin Pigments of Rhubarb, Canada Red

Authors

  • R. E. WROLSTAD,

    1. Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331
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  • D. A. HEATHERBELL

    1. Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331
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    • a

      Author is on educational leave from Fruit Research Division D.S.I.R., Auckland, New Zealand.


  • Technical paper No. 2377, Oregon Agricultural Experiment Station.

  • This work was supported in part by a Grant-in-Aid from the Nutrition Foundation, Inc. The technical assistance of Miss Kathy Johnston is also acknowledged.

SUMMARY

The anthocyanin pigments of rhubarb (Rheum rhaponticum‘Canada Red’) were extracted with 0.02% methanolic HCI and partially purified by use of cation-exchange resin. The pigments were separated into two bands with paper and cellulose thin-layer chromatography. The purified pigments were characterized by their R, values, partial acid hydrolysis, identification of the aglycones and sugars after complete hydrolysis, and their spectral properties. The main pigment (87% of the total anthocyanins) was identified as cyanidin-3-glucoside and the second (13%) is proposed to be cyanidin-3-rutinoside.

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