91A-12 |
Anthocyanins profile of mayhaw |
A. F. TRAPPEY, II1, C. L. Ng1, J. N. Losso1, and H. A. Bawadi2. (1) Food Science, Louisiana State University, 111 Food Science Building, Louisiana State University, Baton Rouge, LA 70803, (2) School of Human Ecology, Louisiana State University Agricultural Center, Baton Rouge, LA 70803 Mayhaw (Crataegus opaca) is cultivated in low wet areas and swamps from North Carolina to Florida and west of Arkansas to Texas. The fruit is not eaten raw but made into jams, jellies, sauces, and wine of which there are several commercial manufacturers in the southeastern United States. Identification of phenolics in mayhaw is of interest because of the chemical properties and health effects they may provide. Mayhaw samples (Elite 2001, Texas Star 2000, and Texas Star 1999) were analyzed for anthocyanins concentration, color density, polymeric color, and % polymeric compounds. Anthocyanins were also separated by HPLC and anthocyanin concentrations were determined by the pH differential method. All three mayhaw samples contained about 50% of cyd-3-glu, 10-21% cyd-3-gal, and less than 32% unidentified anthocyanins. The highest concentration of anthocyanin was detected in the Elite sample (about 9 mg/ 100 g) and the Texas 2000 and Texas 1999 had 3.3 and 2.3 mg/100 g of anthocyanins, respectively. Color density was higher in the Elite sample than the Texas. The polymeric anthocyanins and color were in decreasing order of Texas 1999 > Texas 2000 > Elite 2001. The polymerization could have been the result of samples age. This study is a screening tool that will assist in identifying varieties with the best attributes for commercial uses and health effects.
Session 91A, Food Chemistry: Enzymes, vitamins and plant pigments
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