Student at the Agricultural University, Wageningen (Department of Food Chemistry & Microbiology).
DISCOLORATION OF SAUERKRAUT PROBABLY CAUSED BY A LEUCOANTHOCYAINIDIN
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 36, Issue 6, pages 943–947, September 1971
How to Cite
GORIN, N. and JANS, J. A. (1971), DISCOLORATION OF SAUERKRAUT PROBABLY CAUSED BY A LEUCOANTHOCYAINIDIN. Journal of Food Science, 36: 943–947. doi: 10.1111/j.1365-2621.1971.tb15565.x
N. Gorin is indebted to Dr. H. Cox (Lab. of Biochemistry, T.H. Delft) for valuable exchange of ideas. The authors are indebted to Dr. W. Klop (Sprenger Inst.) for valuable discussions; Dr. A. Graveland (TNO, Wageningen) for suggestions concerning TLC on silica gel; Mr. G.W. Berger for technical assistance; and Mr. J.J.P. Krop (student at the Agric. Univ., Wageningen) for his important cooperation when we started this research work.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/10/71; revised 6/11/71; accepted 7/5/71
SUMMARY— A series of experiments was conducted to determine what kinds of pigments bring about discoloration of sauerkraut. UV light altered the color of potential discolored sauerkraut but had no effect on normal or discolored sauerkraut. Spectrophotograms of HCl extracts of potential discolored and discolored sauerkraut peaked at 540 nm whereas normal sauerkraut had an extinction at 540 nm but no peak. A specific profile for discotored sauerkraut was determined via thin-layer chromatography on silica gel. The compound causing the discoloration is apparently a leucoanthocyanidin.