Analytical characterization and the impact of ageing on anthocyanin composition and degradation in juices from five sour cherry cultivars

Five different sour cherry cultivars were processed to sour cherry juices in order to analyze their composition and the impact of storage on anthocyanin composition. Regarding primary juice parameters all cultivars showed high dry masses (13.8–17.2° Brix) and sugar free extracts (59.4–74.3 g/L). Anthocyanins were identified as cyanidin-3-(2^G-glucosylrutinoside), cyanidin-3-(2^G-xylosylrutinoside), cyanidin-3-sophoroside, cyanidin-3-glucoside, cyanidin-3-rutinoside, and peonidin-3-rutinoside. Besides the original anthocyanins, 5-carboxypyrano-anthocyanins occurred as new reaction products during storage. HPLC-MSⁿ experiments revealed, that a further ageing pigment was probably resulting from the reaction of an original anthocyanin with acetaldehyde. A significant decline of the original anthocyanin concentrations could be observed (70–75%) during 6 months of storage at 20 °C. Degradation kinetics of anthocyanins were calculated taking the reaction rate as first order. Colourless polyphenol concentrations and antioxidant capacities (TEAC) of the juices were not affected during storage.     

Anthocyanin fingerprinting of true bokbunja (Rubus coreanus Miq.) fruit

The interest in black raspberry products has been increasing due to its flavor and potential health benefits. While black raspberries grown in North America are Rubus occidentalis, there has been some confusion regarding the identity of black raspberry grown in Korea (known as bokbunja; Rubus coreanus). As such, there is a need to define the anthocyanin profile of R. coreanus fruit collected from a verified source. We analyzed three genotypes of bokbunja fruit for anthocyanin profiles. While each varied in its anthocyanin proportions and total concentration, bokbunja fruit contained three anthocyanins: cyanidin-3-glucoside, cyanidin-3-rutinoside, and pelargonidin-3-glucoside, and lacked the xylose containing glycosides characteristic of R. occidentalis: cyanidin-3-sambubioside, and cyanidin-3-xylosylrutinoside. Due to mix-ups of bokbunja identity, research claiming to be conducted on bokbunja fruit requires confirmation that the fruit was sourced from a correctly identified plant. The distinct anthocyanin profiles between the two species can be used to confirm plant identity.     

Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants

Banana (Musa X paradisiaca) bracts, abundant edible residues of banana production, were investigated as a potential source of natural colorant. Anthocyanins were extracted with acidified methanol, purified using C-18 resin, and characterized by UV-visible spectroscopy, physicochemical reactions, HPLC, and electrospray mass spectrometry. Monomeric anthocyanin content was 32.3 mg/100 g bracts on a cyanidin-3-rutinoside basis. Color characteristics (Hunter CIE L*hc) of a solution (absorbance of 0.3, 520 nm, pH 3.5), were L*=86.8, h=44.2 and c=12.7. Cyanidin-3-rutinoside represented ∼80% of the total pigment. Other anthocyanins were 3-rutinoside derivatives of delphinidin, pelargonidin, peonidin and malvidin. One acylated anthocyanin (∼2% of the pigment) was found but not identified. Acid hydrolysis of anthocyanins revealed the concomitant presence of six more common anthocyanidins (delphinidin, cyanidin, petunidin, pelargonidin, peonidin and malvidin) suggesting that, besides being a good pigment source, it could also be a useful tool for anthocyanin identification.     

Changes in Phenolic Compounds During Storage of Pasteurized Strawberry

This study aimed to establish mathematical models to describe changes in phenolics of pasteurized strawberry (Fragaria?×?ananassa Duch.) during storage at 23 °C for 90 days. Freshly cut strawberries cubes were pasteurized for 5 min in a water bath at 90 °C following a heating time of 15 min. Antioxidant activity, total phenolics, total anthocyanins, and individual phenolic compounds were assessed immediately before or after pasteurization and at regular time intervals during storage. The results indicated that (1) pasteurization did not affect (P?<?0.05) the concentrations of total phenolics or total anthocyanins, but significantly reduced the concentrations of quercetin-3-rutinoside, kaempferol, and cyanidin-3-glucoside, and increased the concentrations of (+)-catechin, (?)-epicatechin, epigallocatechin gallate, quercetin-3-galactoside, and ellagic acid; (2) changes in antioxidant capacity, total anthocyanin, and individual compounds during storage were described by a pseudo-first-order model with the exception of total phenolic and specifically kaempferol and ellagic acid which followed zero-order kinetic models. Pelargonidin-3-glucoside degraded at the highest rate (k?=?0.07 day^?1), followed by ellagic acid (k?=?0.004 day^?1) and kaempferol (k?=?0.003 day^?1). The rate constants can be used to predict phytochemical changes in strawberry products during storage.     

Anthocyanins and fruit colour in plums (Prunus domestica L.) during ripening

The accumulation of anthocyanins and the evolution of fruit colour were investigated during ripening of Prunus domestica L. Using HPLC, the fruit of the ‘Jojo’, ‘Valor’, ‘?a?anska rodna’ and ‘?a?anska najbolja’ cultivars were quantified for anthocyanins during a 25-day period of ripening (a 33-day period in the case of ‘Jojo’). The major anthocyanin was cyanidin 3-rutinoside which, in ripe fruits, ranged from 4.1 to 23.4 mg/100 g FW (from 52.6% to 73.0%). It was followed by peonidin 3-rutinoside (from 6.5% to 37.9%), cyanidin 3-glucoside (from 1.8% to 18.4%), cyanidin 3-xyloside (from 4.7% to 7.8%) and peonidin 3-glucoside (from 0.0% to 0.4%). The ripening process resulted in a concentration increase of total anthocyanins and changed the ratios amongst the anthocyanins. The colour parameters, L^∗, a^∗, b^∗, chroma and hue angle, of partially ripe plums were higher than those in the ripe fruit, but the CIRG index of partially ripe fruit was always lower than that of ripe fruit. The total anthocyanins were weakly correlated with each of the colour parameters; their relationships varied between cultivars and ripening stage. Correlation coefficients between individual anthocyanins and colour parameters in ripe plums were cultivar-dependent.     

In vitro absorption and antiproliferative activities of monomeric and polymeric anthocyanin fractions from açai fruit (Euterpe oleracea Mart.)

Anthocyanins are among the most important and widely consumed natural pigments in foods, and have attracted increased attention as natural food colourants and potent bioactive agents. However, anthocyanins are generally unstable and may undergo chemical changes that include oxidative and polymerisation reactions during processing and storage. The role of anthocyanin polymerisation reactions on in vitro intestinal absorption and anti-cancer properties has not been assessed. This study investigated the chemical composition, antioxidant properties, antiproliferative activity, and in vitro absorption of monomeric and polymeric anthocyanin fractions from açai fruit (Euterpe oleracea Mart.). Cyanidin-3-rutinoside (58.5 ± 4.6%) and cyanidin-3-glucoside (41.5 ± 1.1%) were the predominant compounds found in monomeric fractions, while a mixture of anthocyanin adducts were found in polymeric fractions and characterised using HPLC–ESI-MSⁿ analyses. Monomeric fractions (0.5–100 μg cyanidin-3-glucoside equivalents/ml) inhibited HT-29 colon cancer cell proliferation by up to 95.2% while polymeric anthocyanin fractions (0.5–100 μg cyanidin-3-glucoside equivalents/ml) induced up to 92.3% inhibition. In vitro absorption trials using Caco-2 intestinal cell monolayers demonstrated that cyanidin-3-glucoside and cyanidin-3-rutinoside were similarly transported from the apical to the basolateral side of the cell monolayers (0.5–4.9% efficiency), while no polymeric anthocyanins were transported following incubation for up to 2 h. The addition of polymeric anthocyanin fractions also decreased monomeric anthocyanin transport by up to 40.3 ± 2.8%. Results from this study provide novel information regarding the relative size, absorption, and bioactive properties of anthocyanin monomers and polymer adducts.     

Antioxidant activity of corozo (<Emphasis Type="Italic">Bactris guineensis</Emphasis>) fruit by electron paramagnetic resonance (EPR) spectroscopy

The antioxidant activity of an anthocyanin-rich extract (ARE) of corozo fruit (Bactris guineensis) and its major constituents, cyanidin-3-rutinoside, cyanidin 3-glucoside and peonidin-3-rutinoside, was measured by stabilised free-radical EPR spectroscopy. The ARE of corozo exhibited a higher radical scavenging activity than pure anthocyanins using ABTS and DPPH free radicals. The antioxidant activity values for pure anthocyanins against the two radicals were different; however, a second-order kinetic model was followed in all of the cases. A cooperative effect regarding free-radical scavenging activity among studied anthocyanins was suggested. This study is the starting point to consider the ARE of corozo fruit as promising antioxidant material to be used in food industry.     

Impact of various factors on the composition and stability of black currant anthocyanins

Nine black currant varieties cultivated in Lithuania were studied. The highest amount of ascorbic acid was established in fresh berries from cv Minaj Smyriov and Kupoliniai: these varieties contained 220.5 and 186.7 mg 100 g⁻¹ of ascorbic acid in berries. The highest amount of anthocyanins was found in cake produced from berries cv Kupoliniai and Kriviai: 14.65 and 15.42 mg g⁻¹, respectively. The major pigment determined in Kupoliniai variety was delphinidin-3-rutinoside; in Ben Lomond, Minaj Smyriov, Kriviai and Gagatai cultivars, cyanidin-3-rutinoside. The composition of the identified pigments was the following: cyanidin-3-rutinoside (33–38%), delphinidin-3-rutinoside (27–34%), cyanidin-3-glucoside (8–10%) and delphinidin-3-glucoside (8–10%). Impact of storage, thermal treatment and addition of sweeteners were studied. Cyanidin-3-rutinoside was the most stable to the effect of thermal treatment at 95 °C, while cyanidin and delphinidin rutinosides were the most stable during storage for 12 months at 8 °C. Fructose has a greater effect on anthocyanin degradation compared with glucose and aspartame.     

Anthocyanins composition and antioxidant activity of two major wild Nitraria tangutorun Bobr. variations from Qinghai-Tibet Plateau

Nitraria tangutorun Bobr., a unique kind of fruit, widely spreads in the Qinghai-Tibet Plateau. In the present study, nine anthocyanins were identified in two variations (purple fruit and red fruit) of N. tangutorun by HPLC/DAD-ESI/MS. Cyanidin-3-O-(trans-p-coumaroyl)-diglucoside (215.76 ± 22.91 mg of Mv3G5G equivalent per 100 g of fresh weight) and pelargonidin-3-O-(p-coumaroyl)-diglucoside (5.13 ± 0.35 mg of Mv3G5G equivalent per 100 g of fresh weight) were the main anthocyanins in the purple and red fruits respectively. In addition, most of the anthocyanins were acylated by coumaric acid, and the rare anthocyanins that naturally presented a coumaric acid in both cis and trans configurations have been detected. Furthermore, the extract of the two variations showed significantly different antioxidant activity (p < 0.01) according to DPPH, ABTS and FRAP assay. Purple fruit possessed higher antioxidant activity than red fruit. There were significant correlations between antioxidant activity and both the total polyphenol content and anthocyanins content. This work is valuable for elucidation of anthocyanins composition in N. tangutorun and for further utilization as a functional food and medicine material.     

Products of Thermal Degradation of the Anthocyanins Cyanidin-3-glucoside,Cyanidin-3-rutinoside and Cyanidin-3-sophoroside

During thermal degradation of anthocyanins, cyanidin-3-glucoside, cyanidin-3-rutinoside, cyanidin-3-sophoroside, at 98 °C in model systems of pH = 1, 2.5 3.5 and 4.5, seven compounds were isolated by means of paper chromatography. Among them quercetin, phloroglucin-aldehyde and protocatechuic acid were identified.     

In Vitro Antioxidant Activity of the Anthocyanins in Sageretia theezans Brongn Fruit

Antioxidant activities of the extract containing anthocyanins from fruit of Sageretia theezans Brongn were investigated in this work. The fruit of Sageretia theezans Brongn was treated with 0.001 mol·L^–1 HCl in a solid (g): liquid (mL) ratio 1:10 to give extract. Total anthocyanins content was 253.10 ± 2.31 mg in 100 g fruit. The anthocyanins in extract were determined as cyanidin-3-sophorose-5-glucoside (Cy-3-Sp-5-Glu), petunidin-3-(6′-malonyl)-glucoside (Pt-3-(6’-Mal)-Glu), malvinidin-3-glucosid (Mv-3-Glu), and peonidin-3-(6′-malonyl)-glucoside (Pn-3-(6’-Mal)Glu) in 0.38, 22.57, 44.32, and 30.86%, respectively, by high performance liquid chromatography-mass spectrometry method. Antioxidant activities of the anthocyanins in extract were evaluated by methods of ferric reducing antioxidant power, hydroxyl radical scavenging assay, and superoxide radical scavenging assay. The anthocyanins in extract exhibited obvious antioxidative activities. These results suggested that the fruit of Sageretia theezans Brongn could be considered as a good source of natural antioxidants.     

Nutritional Compounds in Figs from the Southern Mediterranean Region

Nutritive value of mature figs (Ficus carica L.) was investigated in five Tunisian cultivars, ‘Bouhouli’ (BHL) and ‘Zidi’ (ZD) (dark skin figs); ‘Thgagli’ (THG), ‘Bidhi’ (BD), and ‘Khedri’ (KHD) (yellow-green skin figs). Sugars, organic acids, fibres, and polyphenols were analysed in representative fruit samples from two distinct regions known to develop fig crops. Tunisian figs were characterized by predominance of glucose (6.30 g/100 g fresh weight) and fructose (5.10 g/100 g fresh weight). Citric acid (0.35 g/100 g fresh weight) was the major organic acid in all cultivars, almost three times higher than malic acid (0.13 g/100 g fresh weight). Average content of alcohol insoluble solids was 3.3 g/100 g FW. Four main polyphenols could be identified: two anthocyanins (cyanidin-3-glucoside; cyanidin-3-rutinoside), one flavonol (rutin), and one hydroxycinnamic acid (5-cafeoylquinic acid), revealed only in ‘BD’ samples. Cyanidin-3-rutinoside was the most abundant compound among all cultivars. Compared to common fruit, figs are among high sugar leveled fruit with significant dietary fibre content. Dark skin ‘ZD’ fruit were the most interesting figs with the highest concentration of sugars, organic acids, and polyphenols, especially cyanidin-3-rutinoside. This cultivar could be better advised for fresh consumption. However, the three lighter cultivars are more suitable for drying.     

Kinetics of Thermal Degradation of the Anthocyanins Delphinidin-3-rutinoside and Malvidin-3-glucoside

The kinetics of the thermal degradation of the two anthocyanins delphinidin-3-rutinoside and malvidin-3-glucoside at 78, 88, 98 and 108 °C, depending on the pH and the type of solvent has been investigated. The first order reaction of delphinidin-3-rutinoside and malvidin-3-glucoside degradation has been established. The rate constants (K ± 10^?5s^?1), the activation parameters, factor Q₁₀ and the half-decay period have been calculated. The rate of delphinidin-3-rutinoside degradation is higher than that of malvidin-3-glucoside.     

Identification of anthocyanins and distribution of flavonoids in tamarillo fruit (Cyphomandra betaceae (Cav.) Sendt.)

The major tamarillo (Cyphomandra betaceae) anthocyanin pigments were isolated and identified as pelargonidin-3-rutinoside, pelargonidin-3-glucoside, cyanidin-3-rutinoside, cyanidin-3-glucoside, delphinidin-3-rutinoside and delphinidin-3-glucoside. The intense purple-coloured jelly surrounding the seeds contained the greatest concentration of anthocyanins, delphinidin-3-rutinoside being the major pigment. Flavones, flavonols and leucoanthocyanins were also present in this material. The yellow-coloured flesh contained flavones and low concentration of anthocyanins. The major anthocyanin of the skins is cyanidin-3-rutinoside; flavones and leucoanthocyanins are also present. It is suggested that the presence of leucoanthocyanins in pigment extracts induced degradation of anthocyanins during isolation and purification.     

An approach for extraction,purification, characterization and quantitation of acylated-anthocyanins from <Emphasis Type="Italic">Nitraria tangutorun</Emphasis> Bobr. fruit

In the present study, a systematic approach for extraction, purification and analysis of acylated-anthocyanins from Nitraria tangutorun Bobr. fruit was explored. Six acylated-anthocyanins in N. tangutorun fruit were identified by HPLC-MS/MS, and a rapid and efficient HPLC-DAD method was developed to analyze the acylated-anthocyanins. Ultrasonic-assisted extraction conditions of acylated-anthocyanins were optimized using response surface methodology, extraction at 70 °C for 32 min using 70% methanol solution (0.1% HCl, v/v) rendered an extract with 80.37?±?2.66 mg/100 g of cyanidin-3-O-(trans-p-coumaroyl)-diglucoside and 97.88?±?4.06 mg/100 g of total acylated-anthocyanins. Nine macroporous resins were investigated for preliminary purification of acylated-anthocyanins. According to the static/dynamic adsorption and desorption tests, XDA-6 macroporous resin exhibited the maximum potential for preparing acylated-anthocyanins. The purity of cyanidin-3-O-(trans-p-coumaroyl)-diglucoside (43.30 mg/g) in purified acylated-anthocyanins was 201.89 times of that of the extract (0.21 mg/g), and the purity of total acylated-anthocyanins increased from 0.36 to 56.44 mg/g. Besides, the stability (t _1/2) of cyanidin-3-O-(trans-p-coumaroyl)-diglucoside and total acylated-anthocyanins increased by more than five-fold after purification using XDA-6. The established methods of analysis, extraction and purification of acylated-anthocyanins were hopefully utilized in food industry.     

Phytochemical,antioxidant and pigment stability of açai (Euterpe oleracea Mart.) as affected by clarification,ascorbic acid fortification and storage

Açai juice at two clarity stages (semi-clarified and clarified) was compared to 100% açai pulp following ascorbic acid fortification to evaluate phytochemical and antioxidant changes during storage at 4 and 20 °C. Cyanidin-3-rutinoside (202 ± 5.8 mg/L) and cyanidin-3-glucoside (75 ± 4.8 mg/L) were the predominant anthocyanins in açai while 11 non-anthocyanin polyphenolics were detected in concentrations from 1.1 to 55 mg/L of açai pulp. Clarification of açai pulp resulted in a 27% loss in total polyphenolics (197 ± 6.9 mg gallic acid/100 mL) and in a 20% reduction in both total anthocyanins (729 ± 3.4 mg/L) and antioxidant capacity (54 ± 1.7 μmol Trolox equivalents/mL). Anthocyanin degradation followed first order kinetics, with half-lives ranging from 9.4 to 43 days for cyanidin-3-glucoside and from 18 to 82 days for cyanidin-3-rutinoside. Fortification with ascorbic acid accelerated anthocyanin degradation in clarified juice at both storage temperatures, likely due to the loss of polymeric anthocyanin forms (21%) during clarification. Although clarification enhanced the amount of monomeric anthocyanins present in açai juice which relates positively to the aesthetic quality, processing and handling regimes must be optimized to achieve maximum retention of their functional properties during storage.     

Identification and characterisation of anthocyanins in the antioxidant activity-containing fraction of Liriope platyphylla fruits

The objective of this study was to investigate antioxidant activities and anthocyanin profiles in the fruits of Liriope platyphylla, where these are considered functional substances in Korea. The acidic methanol extract of this species exhibited potent antioxidant activities, showing 83.9% DPPH scavenging activity and 92.5% ABTS scavenging activity at a concentration of 0.5 mg/ml. Moreover, anthocyanins were identified by reversed-phase C₁₈ column chromatography, NMR spectroscopy, and HPLC-DAD-ESI/MS analysis. Seven anthocyanins were characterised, including delphinidin-3-O-glucoside (1), delphinidin-3-O-rutinoside (2), cyanidin-3-O-glucoside (3), petunidin-3-O-glucoside (4), petunidin-3-O-rutinoside (5), malvidin-3-O-glucoside (6), and malvidin-3-O-rutinoside (7). Among these, petunidin-3-O-rutinoside (5) (7302.2 μg/g) and malvidin-3-O-rutinoside (7) (5776.1 μg/g) were the predominant anthocyanins, whereas the least prevalent anthocyanin was found to be cyanidin-3-O-glucoside (3) (64.9 μg/g). Therefore, our results suggest that strong antioxidant activities of the acidic methanol extract of L. platyphylla fruits are correlated with high anthocyanin contents, particularly the petunidin-3-O-rutinoside (5) and malvidin-3-O-rutinoside (7).     

Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice

The antioxidant capacities, total polyphenolic content and monomeric anthocyanin content of eleven types of sour cherry juice obtained from different varieties of sour cherries were investigated. Antioxidant capacity, total polyphenolic content and monomeric anthocyanin contents of the juices were within the ranges 20.0–37.9 mmol/L, 1510–2550 and 350.0–633.5 mg/L, respectively. The main anthocyanin compound in sour cherry juice was cyanidin-3-glucosylrutinoside at concentrations between 140.3 and 320.9 mg/L. Cyanidin-3-glucosylrutinoside was followed by cyanidin-3-rutinoside within a concentration range of 25.5–85.5 mg/L. Cyanidin-3-sophoroside and cyanidin-3-glucoside contents were relatively low (2.6–21.5 and 2.0–9.9 mg/L). Anthocyanin capacity and total polyphenol content were fairly well correlated (r = 0.742, p < 0.01), whereas the correlation between antioxidant capacity and monomeric anthocyanin content was insignificant (r = 0.423, p > 0.05). The correlation between antioxidant capacity – cya-3-glucosylrutinoside (r = 0.606, p < 0.01) and antioxidant capacity – cya-3-rutinoside (r = 0.628, p < 0.01) was significant.     

Application of Analytical Methods for the Determination of Bioactive Compounds in Some Berries

Fluorometry, ESI-MS, FTIR, and radical scavenging assays were used for characterization of bioactive compounds and the levels of their antioxidant activities. Polyphenols, flavonoids, anthocyanins, and ascorbic acid and the level of antioxidant activity of water extracts of “Murtilla-like” [Myrteola nummularia (Poiret) Berg.], and other widely consumed berries were determined and compared. The contents of bioactive compounds and the levels of antioxidant activities in water extracts differed significantly in the investigated samples (P?<?0.05). “Murtilla-like” extracts contained polyphenols (mg GAE/g)—19.13?±?0.9, flavonoids, (mg CE/g)—3.12?±?0.1, anthocyanins (mg CGE/g)—120.23?±?5.4, and ascorbic acid (mg/g)—2.20?±?0.1; and antioxidant activities (μmolTE/g) by ABTS and CUPRAC assays were 200.55?±?8.7 and CUPRAC 116.76?±?5.7, respectively. Chemometrical processing was done on the basis of kinetic data of two variables (concentration and reaction time) by DPPH scavenging reaction. Polyphenol content highly correlated with antioxidant capacity (R² from 0.96 to 0.83). The quenching properties of berries were studied by the interaction of water polyphenol extracts with a small protein such as BSA by 3-D fluorescence and FTIR spectroscopy. These methods were used as additional tools for the characterization of polyphenols. Wild-grown non-investigated berries were compared with widely consumed ones, using their bioactive composition, antioxidant activities, and antiproliferative and fluorescence properties. In conclusion, the antioxidant properties of “Murtilla-like” can be used as a new source for consumption. The bioactivity of “Murtilla-like” is comparable with blueberries and raspberries. 3-D fluorescence and FTIR spectroscopy can be applied as additional analytical tools for rapid estimation of the quality of food products.

Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography – mass spectrometry

Anthocyanins (Acys) are naturally occurring compounds that impart color to fruit, vegetables, and plants. The extraction of Acys from red raspberry (Rubus idaeus L. var. Heritage) by microwave-assisted process (MAP) was studied. A central composite rotate design (CCRD) was used to obtain the optimal conditions of microwave-assisted extraction (MAE), and the effects of operating conditions such as the ratio of solvents to materials, microwave power and extraction time on the extraction yield of Acys were studied through response surface methodology (RSM). The optimized conditions of MAE were ratio of solvents to materials 4:1 (ml/g), extraction time 12 min, and microwave power 366 W. Under these conditions 43.42 mg of Acys from 100 g of fresh fruits (T _Acy, expressed as cyanidin-3-glucoside), approximately 98.33% of the total red pigments, could be obtained by MAE. The Acys compositions of extracts were identified by high-performance liquid chromatography – mass spectrometry (HPLC-MS), 12 kinds of Acys had been detected and 8 kinds of Acys were characterized. Result indicated that cyanidin-3-sophoroside, cyanidin-3-(2 ^G -glucosylrutinoside), cyanidin-3-sambubioside, cyanidin-3-rutinoside, cyanidin-3-xylosylrutinoside, cyanidin-3-(2 ^G -glucosylrutinoside), and cyanidin-3-rutinoside were main components in extracts. In addition, in comparison with the conventional solvent extraction, MAE is more efficient and rapid to extract Acys from red raspberry, due to the strong disruption of fruit tissue structure under microwave irradiation, which had been observed with the scanning electron microscopepy (SEM). However, the Acys compositions in extracts by both the methods were similar, which were investigated using HPLC profile.