1Department of Agriculture, University of Arkansas-Pine Bluff, 153 Woodard Hall, Mail Slot 4913, 1200 North University Drive, Pine Bluff, AR 71601, USA
American Journal of Food Science and Technology.
2016,
Vol. 4 No. 4, 109-114
DOI: 10.12691/ajfst-4-4-4
Copyright © 2016 Science and Education PublishingCite this paper: Shahidul Islam. Anthocyanin Compositions in Different Colored
Gladiolus Species: A Source of Natural Food Colorants.
American Journal of Food Science and Technology. 2016; 4(4):109-114. doi: 10.12691/ajfst-4-4-4.
Correspondence to: Shahidul Islam, Department of Agriculture, University of Arkansas-Pine Bluff, 153 Woodard Hall, Mail Slot 4913, 1200 North University Drive, Pine Bluff, AR 71601, USA. Email:
islams@uapb.eduAbstract
The anthocyanin compositions in the flowers of different colored gladiolus genotypes (Red Flair, Violetta, Pink Event, Ice Cap and Green Star) were assessed for promoting new uses as natural food colorants. Wide variation was observedabout their total and individual anthocyanin constituents. There was a significant difference (p <0.01) in the total anthocyanin pigments of the flowers of different gladiolus varieties. The Red Flower had the highest (9.05 color value per gram dry weight) anthocyaninpigments, followed by Pink Event (3.37 color value per gram dry weight). High-performance liquid chromatography (HPLC) was used for the assessment of individual anthocyanin pigments. Four common anthocyanins, namely, delphinidin, pelargonidin, cyanidin, and malvidinwere used as standards, and the contents of the samples were compared with these commercial standards. Red Flair, Violetta, and Pink Event happen to contain delphinidin and pelargonidin. Red Flair appears to contain all the four anthocyanidins. The occurrence of the markers was not detected in Ice Cap and Green Star varieties. The indication of this study on anthocyanins in various gladiolus flower is valuable to practice as natural food colorants in foodstuff and interrelated industries.
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