Anthocyanin profile of red fruits and black carrot juices,purees and concentrates by HPLC‐DAD‐ESI/MS‐QTOF |
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| Authors: | Patricia Garcia‐Herrera Maria‐Luisa Pérez‐Rodríguez Teresa Aguilera‐Delgado Maria‐Jose Labari‐Reyes Begoña Olmedilla‐Alonso Montana Camara Sonia de Pascual‐Teresa |
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| Affiliation: | 1. Departamento de Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain;2. Department of Metabolism and Nutrition, Institute of Food Science, Food Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), ICTAN‐CSIC, Madrid, Spain;3. Investigación y Desarrollo de Alimentos (IDEA) ‐ Grupo DAFSA, Segorbe, Castellon, Spain |
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| Abstract: | A fast and reliable method for anthocyanin extraction and identification by HPLC‐DAD‐ESI/MS‐QTOF was used to analyse the anthocyanin composition of commercial red fruit juices (blackberry, redcurrant and pomegranate), purees (strawberry, cherry and raspberry) and concentrates (elderberry, blueberry and red grape). The anthocyanin profile of black carrot juice is also reported. The extraction and analysis method allowed us to detect and quantify a wide range of individual anthocyanins in a simple and rapid way. Pelargonidin‐3‐glucoside was detected in redcurrant for the first time and petunidin‐3‐galactoside quantified for the first time in blueberries. Considering the health benefits that have been associated with anthocyanin consumption, all these fruit and vegetables processed products could appear as a good source of this group of phytochemical compounds for their direct consumption or their use as ingredients for the design of new food product or food supplements. |
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| Keywords: | Anthocyanin berries black carrot fruit concentrate fruit juices fruit puree HPLC‐MS |
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