Anthocyanins, colour and antioxidant properties of eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peel extracts.

@article{Sadilova2006AnthocyaninsCA,
  title={Anthocyanins, colour and antioxidant properties of eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peel extracts.},
  author={Eva Sadilova and Florian Conrad Stintzing and Reinhold Carle},
  journal={Zeitschrift fur Naturforschung. C, Journal of biosciences},
  year={2006},
  volume={61 7-8},
  pages={527-35}
}
Acetone extracts from eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peels both belonging to the Solanaceae plant family were characterized with respect to their anthocyanin profiles, colour qualities and antioxidant capacities. According to HPLC-DAD-MS3 analyses the major anthocyanin in eggplant was delphinidin-3-rutinoside, while the predominant pigment in violet pepper was assigned to delphinidin-3-trans-coumaroylrutinoside-5-glucoside. Since virtually all… CONTINUE READING
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