North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

The chemistry of anthocyanins does cause them to stain natural fibers readily; it’s also such that the stains can be removed by an oxidizing compound, such as Oxy-clean – so maybe a two part test?  Anthocyanins will also dehydrogenate oils, so maybe you could test the reaction on shortening.  Or you could just remember that dark-colored fruits and veg and good for you…

 

You know those red-brown stains you see in slightly overripe avocados?  That, too, is anthocyanin.  I notice those stained areas seem more fibrous, or at least less smooth; from there I wonder if that’s due to the action of anthocyanin on the avocado oil in the fruit.  So one odd question begets another…

 

~ Stephen

 

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From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of rob hamilton
Sent: Tuesday, November 21, 2006 8:32 AM
To: nafex@lists.ibiblio.org
Subject: [NAFEX] If it stains....

 

Another odd question that popped in my head...

Bouncing off the old wine and nutrition thread, I remember hearing somewhere that if a fruit stains, that is a good indication of a high anthocyanins levels.
(I am sure I will be corrected by some of you experts out there)
I was wondering if this is true, what other nutritional evaluations can one determine based on casual analysis? I know this is not really "good science"...I dont have a lab, but it would be fun to know a little more about some of my own lesser known fruits and compare different varieties.

Robert