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Characterization of anthocyanins in fruit juices by HPLC method

Anthocyanins are water-soluble natural pigments that are responsible for the red, blue, purple, black, and intermediate colours of many fruits and vegetables. They are present in plant tissues usually in glucoside forms, and are classified as flavonoids. In the past decade, anthocyanins have attracted great attention due to their health-promoting benefits in terms of reducing the risk of coronary heart disease and preventing some chronic diseases. Fruits, especially berries, and fruit juices made from them, are very important sources of natural anthocyanins. The aim of the present work was development of HPLC method for characterization of anthocyanins present in natural and commercial fruit juices made from berries (black currant, blueberry, blackberry, strawberry, raspberry, elderberry, and chokeberry). Natural and commercial fruit juices were analysed by HPLC system (Varian) using OmniSpher C18 column (250 x 4, 6 mm i.d.), with ProStar 310 UV-Vis Detector and ProStar 330 PDA Detector. The solvents were: A =0, 5 % H3PO4 and B=100 % methanol. The elution conditions were as follows: linear gradient from 3 % B to 65 % B, 0-38 min ; isocratic elution 65 % B, from 38-45 min ; flow rate 1 ml/min ; injection volume 10 μ l. The anthocyanins were characterised on the basis of their UV-Vis spectra recorded in wavelength range 190-600 nm (detection wavelength was 520 nm), retention times of standards and previously reported literature data. Very different anthocyanins were found in investigated fruit juices. Because cyanidin-3-glucoside was found in all fruit juices, the total anthocyanins content was expressed as a content of cyanidin-3-glucoside.

anthocyanins; fruits; fruit juices; berries; HPLC

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