Study of Anthocyanin Pigments Produced During Pickled Red Cabbage "Sauerkraut" Production

In an effort to determine the anthocyanin (AN) pigment yield during the maturation of pickled red cabbage, the determination of pH, acid content, salt level, absorbance, degree of browning and color tone and analysis by LC/MS and HPLC were conducted. The results indicate that the pickled red cabbage maturation method may be used in preparing AN pigments. (1) During the maturation of pickled red cabbage, a pH decrease accompanied an increase in acid content, and an increase in absorption rate was observed on days 5-9. No notable browning ensued and the cabbage's color tone became deep red, which progressively darkened with maturation. (2) The structures of red cabbage AN pigments were estimated to be as follows : P1 : cyanidin [Cy] 3-O-(2-O-beta-D-glucopyranosyl [Glc])-beta-D-Glc]-5-O- (beta-D-Glc)]; P6: [Cy-3-O-(2-O-(6-O-p-coumaryl [p C]-beta-D-Glc))-5-O-(beta-D-Glc)]; P7: [Cy-3-O-(2-O-(2-O-sinapyl [Si]-beta-D-Glc))-5-O-(beta-D-Glc)]; P9: [Cy-3-O-(6-O-pC-2-O-(2-O-Si-beta-D-Glc))-(5-O-(beta-D-Glc)); P10: [Cy-3-O-(6-O-ferulyl [Fr]-2-O-(2-O-Si-beta-D-Glc))-5-O-(beta-D-Glc)]; and P11: [Cy-3-O-(6-O-Si-2-O-(2-O-Si-beta-D-Glc))-5-O-(beta-D-Glc)]. (3) The yield of total AN pigments was highest on days 5-9 of the maturation of pickled red cabbage. Among the red cabbage AN pigments, P1, a nonacylated AN, had the highest yield, which remained unchanged from days 0 through 21. However, the yields of P6 and P7, which are acylated AN pigments, increased up to day 9. These three pigments comprised the principal AN pigments of pickled red cabbage.