Utilization of Jamun Fruit (Syzygium cumini L.) for Value Added Food Products

Table 6

Identification of anthocyanins in the jamun fruit by HPLC.

Anthocyanin	Value (mg cyd-3-Glu/100 g)
Delphinidin 3,5-diglucoside	175.80
Cyanidin 3,5-diglucoside	18.91
Petunidin 3,5-diglucoside	156.50
Peonidin 3,5-diglucoside	39.85
Delphinidin 3-glucoside	29.32
Malvidin 3,5-diglucoside	83.12
Cyanidin 3-glucoside	9.17
Petunidin 3-glucoside	1.18
Malvidin 3-glucoside	0.36