Naslov
Anthocyanins Profile of Five Different Cultivars of Sour Cherries (Prunus Cerasus)

Autori
Šimunić, Valentina ; Kovač, Spomenka ; Gašo-Sokač, Dajana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of 2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists, and Nutritionists / Karlović, Damir - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2004

Skup
2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists, and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 17.10.2004. - 20.10.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
višnje (Prunus cerasus); antocijani; HPLC; izolacija
(sour cherries (Prunus cerasus); anthocyanins; HPLC; isolation)

Sažetak
The anthocyanins were characterised and quantified in 5 cultivars of sour cherries by means of HPLC spectrophotometry. Two efficient anthocyanin isolation methods were used. First method was isolation with XAD-2 Amberlite and the second was extraction with methanol. The samples were diluted in the mixture of water, formic acid and acetonitril just before the injection on the column and separated on RP-18, chromatographic column. DAD detector was employed. For antochyanins determination was chosen wavelength 518 nm. It was detected the presence of cyanidin-3-glucosilrutinoside and cyanidin-3-rutinoside as major anthocyanins, while cyanidin-3-sophoroside was identified among minor pigments in Lutovka cultivar. Total anthocyanin content in sour cherries, (expressed as cyanidin-3-glucosilrutinoside) varied from 2, 7 to 62, 5 mg/100 g of fresh weight (FW) with highest content observed in Lutovka cultivar 62, 5 mg/100 g.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

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