Resumo

AGUILERA-ORTIZ, M; ALANIS-GUZMAN, MG; GARCIA-DIAZ, CL  e  HERNANDEZ-BRENES, CM. Characterisation and stability of Mission variety fig anthocyanins. Universidad y ciencia [online]. 2009, vol.25, n.2, pp.151-158. ISSN 0186-2979.

Mission variety Bluish-black fig (Ficus carica) anthocyanins were extracted from freeze dried fig skin with acidified methanol, hydrolysed with HCl and purified using a C-18 Sep-Pak® cartridge. The monomeric anthocyanin content, determined by the pH-differential method, was 162 mg (100 g of skin tissue (cianidin-glucoside basis))^-1. Cyanidin was separated and identified by HPLC as the only anthocyanin present in the bluish-black fig. It was confirmed that the greatest stability of anthocyanins extracted from Mission figs was that at a pH of 3.0, at 4 °C and in darkness, and it remained during 14 days.

Palavras-chave : Fig; anthocyanins; stability.

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