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Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC‐DAD‐ESI/MS‐QTOF
Author(s) -
GarciaHerrera Patricia,
PérezRodríguez MariaLuisa,
AguileraDelgado Teresa,
LabariReyes MariaJose,
OlmedillaAlonso Begoña,
Camara Montana,
PascualTeresa Sonia
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13210
Subject(s) - anthocyanin , food science , pelargonidin , chemistry , phytochemical , jams , blowing a raspberry , petunidin , berry , fruit juice , botany , malvidin , cyanidin , biology , biochemistry
Summary A fast and reliable method for anthocyanin extraction and identification by HPLC‐DAD‐ESI/MS‐QTOF was used to analyse the anthocyanin composition of commercial red fruit juices (blackberry, redcurrant and pomegranate), purees (strawberry, cherry and raspberry) and concentrates (elderberry, blueberry and red grape). The anthocyanin profile of black carrot juice is also reported. The extraction and analysis method allowed us to detect and quantify a wide range of individual anthocyanins in a simple and rapid way. Pelargonidin‐3‐glucoside was detected in redcurrant for the first time and petunidin‐3‐galactoside quantified for the first time in blueberries. Considering the health benefits that have been associated with anthocyanin consumption, all these fruit and vegetables processed products could appear as a good source of this group of phytochemical compounds for their direct consumption or their use as ingredients for the design of new food product or food supplements.