Anthocyanin Pigment Composition of Red Radish Cultivars as Potential Food Colorants

Abstract

ABSTRACT Red radish ( Raphanus sativus L.) cultivars were evaluated with respect to qualitative and quantitative anthocyanin (ACN) pigment content. Radishes were grown at 2 locations (Corvallis and Hermiston, OR) and harvested at 2 maturity stages. Pigment content was dependant on cultivar, root weight and location, higher amounts being obtained at Hermiston. Spring cultivars (n=22) had pigmentation in the skin, ranging from 39.3 to 185 mg ACN/100g skin. Red‐fleshed Winter cultivars (n=5) had pigment content ranging from 12.2 to 53 mg ACN/100g root. ACN profiles were similar for different cultivars, the major pigments being pelar gonidin‐3‐sophoroside‐5‐glucoside, mono‐ or di‐acylated with cinnamic and malonic acids; individual proportions varied among cultivars. Estimated pigment yields ranged from 1.3 to 14 kg/ha.