Anthocyanin Pigments in Red Tart Cherries

SUMMARY The anthocyanin pigments of red tart cherries (Prunus ceracus L., var. Montmorancy) were extracted with 0.1% methanolic HCI and partially purified by adsorption on cation‐exchange resin, then separated into 7 bands by paper chromatography. The anthocyanins were identified by their R f values, aglycones, sugar moieties, partial acid hydrolysis and spectral properties. The major pigment was a branched triglycoside, cyanidin 3‐glucosylrhamnosylglucoside, followed by cyanidin 3‐rutinoside. Small amounts of cyanidin, peonidin, cyanidin 3‐glucoside, peonidin 3‐rutinoside and cherries. It is the first time that a branched triglycoside has been reported for Montmorency cherries.