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Anthocyanins and Other Phenolic Compounds of Saskatoon Berries Amelanchier alnifolia Nutt.)
Author(s) -
MAZZA G.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13100.x
Subject(s) - rutin , chlorogenic acid , chemistry , high performance liquid chromatography , cyanidin , anthocyanin , chromatography , berry , flavonoid , botany , food science , organic chemistry , biology , antioxidant
High performance liquid chromatography (HPLC), equipped with photodiode array detector, was applied to separation and concentration of the anthocyanins and related compounds of saskatoon berries. Thirteen discrete peaks were detected and separation of these took less than 40 min. Ten of the 13 HPLC peaks were collected as separate fractions from the column outlet and re‐analyzed by paper chromatography and spectral analysis. The concentration of total anthocyanins was 86‐125 mg/100g of fresh berries. The main anthocyanins were cyanidin 3‐galactoside, which formed 61% and cyanidin 3‐glucoside which accounted for 21% of the total anthocyanins. Also identified were cyanindin 3‐xyloside, chlorogenic acid and rutin.