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Comparison of analytical methods for anthocyanin quantification in berries: HPLC and pH differential methods
Author(s) -
Lee Sang Gil,
Nam Tae-Gyu,
Kim Dae-Ok,
Koo Sung I.,
Chun Ock K.
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.lb316
Subject(s) - anthocyanin , chemistry , high performance liquid chromatography , chromatography , blowing a raspberry , food science
Interest in the beneficial effects of anthocyanins on human health has resulted in increased demand for their use as food ingredients and created a need for an inexpensive and effective method to quantify the total anthocyanin contents. The pH differential method has been demonstrated to be simple, quick, and reliable for measuring the total monomeric anthocyanin content of a sample compared to HPLC method. However; results obtained by these two methods are still inconsistent. Thus, this study aimed to evaluate these two analytical methods in measuring total anthocyanin contents in berries having different anthocyanin contents and compositions. Anthocyanin fractions, obtained from the phenolic extracts of five berries (blueberry, blackberry, black currant, raspberry, and cranberry) using C18 Sep‐Pak cartridge, were used to quantitate total anthocyanin contents using pH differential and HPLC methods. In pH differential method, blueberry showed the highest anthocyanin content as 1,034 mg cyanidin‐3‐glucoside equivalent/100g dry weight, followed by blackberry (819 mg), blackcurrent (801 mg), raspberry (381 mg), and cranberry (220 mg). Results by HPLC analysis also showed similar trends but lower than those by pH differential method. In conclusion, the pH differential method is reliable and in good accordance with the data obtained by HPLC method for measuring total anthocyanin contents in berries.