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Determination of Authenticity of Fruit Jams by HPLC Analysis of Anthocyanins
Author(s) -
GarcıiaViguera Cristina,
Zafrilla Pilar,
TomásBarberán Francisco A
Publication year - 1997
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199702)73:2<207::aid-jsfa703>3.0.co;2-8
Subject(s) - jams , anthocyanin , blowing a raspberry , food science , chemistry , high performance liquid chromatography , botany , biology , chromatography
A HPLC technique for the analysis of anthocyanins from various fruit jams is described and used to monitor the stability of anthocyanins during processing. Commercial jams made from strawberry, blackberry, raspberry, blueberry, blackcurrant and cherry were studied. Each product had a distinctive anthocyanin pattern which enabled identification and characterisation of each jam. The manufacturing process had no effect on the qualitative anthocyanin profile. © 1997 SCI.