Identification of Anthocyanins in Red Grape, Plum and Capulin by MALDI-ToF MS | Zendy

Araceli CastañedaOvando | Zendy; Ondra Sedo | Zendy; Josef Havel | Zendy; Lourdes Pacheco | Zendy; Carlos Andrés Galán-Vidal | Zendy; Elizabeth ContrerasLópez | Zendy

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Identification 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.

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