EVALUATION AND CHARACTERIZATION OF THE ANTHOCYANIN PIGMENTS IN TART CHERRIES (PRUNUS-CERASUS L)

A novel method has been developed for the extraction, isolation, and separation of the anthocyanins in tart cherry (Prunus cerasus L.) cultivars. The presence of cyanidin 3-sophoroside, cyanidin 3-glucosylrutinoside, cyanidin 3-glucoside, and cyanidin 3-rutinoside was confirmed in Montmorency, English Morello, and three Michigan State University hybrids, II 7 (30), I 21 (33), and II 9 (11). Also, peonidin 3-galactoside is reported for the first time to be one of the color pigments present in tart cherries. A higher level of anthocyanins is shown in all of the hybrid selections studied in contrast to the levels in Montmorency and English Morello. The HPLC profiles of anthocyanin as described in this paper can serve as a qualitative reference for the different anthocyanins in cherry juices and concentrates.