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This document describes a study analyzing the anthocyanin composition of five varieties of fig fruit (Ficus carica L.). Fifteen anthocyanin pigments were detected in the figs, most containing cyanidin (Cy) as the aglycone, with some containing pelargonidin (Pg). The pigments contained sugars like rutinose and glucose, and some were acylated with malonic acid. Total anthocyanin content ranged from 32-97 mg/g in the skin and 1.5-15 mg/g in the pulp. The main pigment was Cy 3-rutinoside (48-81% in skin, 68-79%

Author

Phương Lâm

Language

EN