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Stability of Anthocyanins of Sambucus canadensis and Sambucus nigra

✍ 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

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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.