Session S41b (Tuesday, 2pm, Wartik 110)

P508: Using a single food source for a series of experiments: Anthocyanins in the organic teaching laboratory

Kelli Rush, Stacey Lowery Bretz, Michael Novak (Miami University, USA)

In an organic chemistry laboratory course for science majors, the use of a single food source for a series of experiments is novel.  A variety of fruits and vegetables, including blueberries, concord grapes, blackberries, strawberries, eggplant, and red cabbage, contain flavonoid compounds known as anthocyanins.  This group of compounds is responsible for the blue-red color and the astringent taste associated with such foods.  In addition, anthocyanins exhibit a wide range of chemical properties such as radical scavenging, metal chelating, pH-dependent color changes, and intramolecular stabilization.  A series of experiments has been developed using the unique properties of these anthocyanins from different fruits in order to teach students the skills of compound extraction, isolation, TLC analysis, and detection and evaluation of chemical properties.

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