MadSci Network: Botany

Re: How can anthocyanins be seperated from the solution of pigment extracted ?

Date: Sun Sep 2 21:47:26 2001
Posted By: David Hershey, Faculty, Botany, NA
Area of science: Botany
ID: 990116607.Bt
Message:

Anthocyanins are in plant vacuoles not in plastids such as chromoplasts. 
Chromoplasts contain pigments such as carotenoids and xanthophylls. Some 
authorities consider green chloroplasts to be a type of chromoplast while 
others do not.

For teaching uses, anthocyanins are usually extracted using hot water, as from 
red or purple cabbage. Meyer et al. (1955) suggests making very thin slices of 
25 grams of red cabbage tissue and placing it in 100 ml of distilled water, 
which is heated to 80 degrees C. The anthocyanin extract makes a good pH 
indicator.

Witham et al. (1971) has an exercise where flower anthocyanins are separated 
using paper chromatography and thin-layer chromatography. 

What fruit peels did you extract? Some fruits, such as orange, tomato and red 
pepper, and the carrot root get their color from cartenoids rather than 
anthocyanins. What is your purpose for wanting to isolate anthocyanins? If you 
want to purify the anthocyanins for food use, you may want to consult the food 
science literature as in the two websites cited.

You can do a search on the Mad Scientist site and find answers to several other 
questions about anthocyanins.


References

Meyer, B.S. et al. 1955. Laboratory Plant Physiology. Van Nostrand Reinhold: 
New York.

Witham, F.H. 1971. Experiments in Plant Physiology. Van Nostrand Reinhold: New 
York.


Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy


Unnaturally red cherries -- naturally



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