Adamson Laboratories’ Nutraceutical Department tests the natural colorants from fruits and vegetables, such as purple yams or purple cabbage for anthocyanins using state of art instrumentation.
Fruits and berries such as black currant berries, blueberries, pomagrante fruit, acai berries, grape skin extract, blackberry extracts, and raspberry extracts are high in anthocyanins. Anthocyanins are water soluble vacuolar pigments that appear red, purple or blue, and are affected by different pH. These are the 3-glycoside of the anthocyanidins. The most common group of anthocyanidins are cyanidin, delphinidin, malvidin, petunidin, pelargonidin. Researchers have found that fruits and vegetables rich in red, purple or blue color pigments are high in anthocyanins. This chemical group provides potential health effects against aging, neurological diseases, and inflamamation.
There are several methods on testing an anthocyanin pigment against spiked artificial colors or those diluted with other synthethic colors.
- Thin layer chromatography (TLC): compared to natural marker compound acid condition separation.
- High performance liquid chromatography (HPLC): using 3D DAD, HPLC determines the fingerprint and identification of the natural colorant.
Example of the Anthocyadinin in different colorful fruit and vegetable:
|Acerola||Cyanidin 3- rhamnoside, pelagonidin 3-rhamnoside|
|Acai||Cyanidin 3- glucoside, cyanidin 3 rutinoside|
|Cranberry||Cyaniding 3-glucoside, malvidin 3-glucoside|