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September 1, 1985Journal of Food Science

Chromatographic Separation of Anthocyanins in Cowberry (Lingonberry) Vaccinium vites‐idaea L

Øyvind M. Andersen

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Abstract

The analysis of anthocyanins by a combination of droplet counter‐current chromatography, thin‐layer chromatography and on‐line high‐performance liquid chromatography was applied to the acidified ethanol extract of cowberry (lingonberry), Vaccinium vitesidaea L, In addition to 3‐galactoside (88.0%), 3‐arabinoside (10.6%), and 3‐glucoside (1.4%) of cyanidin, delphinidin‐3‐glucoside (less than 0.1%) was identified. The total anthocyanin content was determined to be 174 mg/100g fresh fruit.

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Øyvind M. Andersen (1985) studied this question.

synapsesocial.com/papers/6a708d60febe604dd70952e4 https://doi.org/10.1111/j.1365-2621.1985.tb10449.x

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