Colour and Cooking: The Anthocyanin Group

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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The pigments in this group are related to the flavones etc., but give red, purple, and blue colours. They are present, for example, in strawberries and other berries, cherries, red apples, and pomegranates; and also in red cabbage, aubergines, and radishes. They are soluble in water, and all show a marked sensitivity to the pH factor. In an acid solution they are usually red, whereas in an alkaline one they are violet or blue. If flavones or flavanols are also present, a green colour will be produced by the mixture of yellow and blue.