Open AccessIdentification of Anthocyanins in Red Grape, Plum and Capulin by MALDI-ToF MS
Author(s) -
Araceli CastañedaOvando,
Ondra Sedo,
Josef Havel,
Lourdes Pacheco,
Carlos Andrés Galán-Vidal,
Elizabeth ContrerasLópez
Publication year - 2017
Publication title -
journal of the mexican chemical society
Language(s) - English
Resource type - Journals
ISSN - 2594-0317
DOI - 10.29356/jmcs.v56i4.247
Subject(s) - deprotonation , chemistry , anthocyanin , cyanidin , adduct , potassium , food science , organic chemistry , ion
A simple and fast method was developed to identify anthocyanins in red grapes, plums and capulins by MALDI-ToF MS. Three different matrices were used: α-CHCA (α-cyano-4-hydroxycinnamic acid), THA (2’,4’,6’-trihydroxyacetophenone) and DHBA (2,5-dihydroxybenzoic acid). Post-Source Decay (PSD) fragment detection allowed studying the structure of compounds detected. Deprotonated anthocyanin species were assigned in capulin ([Cyanidin-3-glucosidedeprotonated] K + and [Cyanidin-3-rutinoside-deprotonated]K + ), due to these compounds also can be ionized in form of potassium adducts combined with a deprotonation.