Pigments of strawberries

The rich red color of strawberries comes from numerous phytochemicals of the polyphenol family and its major subgroup, flavonoids, which are densely found in strawberries. One flavonoid class in particular, antho-cyanins, accounts for most of the red pigmentation of strawberries, but also present are ellagic acid, ellagitannins, catechins, and cinnamic acid, each having significant health research interest. In preliminary laboratory tests, these strawberry polyphenols are showing evidence that they may lower the risk of inflammation, cancer, and cardiovascular diseases. 

St B. Water-soluble portion of the ether-precipitated butanol-extracted pigment of strawberry juice. 

The pigmentation of strawberries is due to three anthocyanins pelargonidin 3-glucoside (which accounts for more than 90% of the pigment), and smaller amounts of pelargonidin 3-rutinoside and cyanidin 3-glucoside [34]. 

Apart from these, very few identifications of anthocyanins in foods seem to have been made, though some of those listed have since been confirmed. Thus Sondheimer and Kertesz (1948) have confirmed that the pigment of strawberries is pelargonidin monoglucoside. In Jonathan and Stayman Winesap apples the pigment has been identified as cyanidin-3-galactoside (Sando, 1937). 

---