Chemical constituents of kokam fruit rind.

The rind of ripe Garcinia indica fruits contained 22.8% acid, as (-)hydroxyacetic acid, and 2.4% pigment as a mixture of 2 anthocyanins (cyanidin-3-sambubioside and cyanidin-3-glucoside in the ratio 4:1). Because of the high pigment content it is suggested that the fruit rind could be used to prepare red and yellow dyes for foodstuffs. Analytical data are tabulated. There was a high (up to 30%) moisture content; contents of protein and vitamin C were low.