Stability of Anthocyanins of Sambucus canadensis and Sambucus nigra
β Scribed by Inami, Osamu; Tamura, Itaru; Kikuzaki, Hiroe; Nakatani, Nobuji
- Book ID
- 118201855
- Publisher
- American Chemical Society
- Year
- 1996
- Tongue
- English
- Weight
- 428 KB
- Volume
- 44
- Category
- Article
- ISSN
- 0021-8561
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## Abstract Fruits of __Sambucus nigra__ L. and __Sambucus ebulus__ L. are known by high content of anthocyanine pigments. Hence, these fruits are possible sources of natural pigments because of the limited use of some synthetic foodstuff pigments. The mentioned fruits also include additional compo
Limitations in the use of some synthetic food colourants have renewed interest in the use of plant pigments for this purpose. One possibility is the use of anthocyanins, which are of widespread occurrence in plants and are responsible for almost all the red, blue and purple colours found in nature.