Determination of anthocyanins in four Croatian cultivars of sour cherries (Prunus cerasus) |
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| Authors: | Valentina Šimunić Spomenka Kovač Dajana Gašo-Sokač Werner Pfannhauser Michael Murkovic |
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| Affiliation: | (1) Faculty of Food Technology, Department for Fundamental and Applied Chemistry, Kuha eva 18, P.O. Box 31 000, Osijek, Croatia;(2) Institute for Food Chemistry and Technology, Graz University of Technology, Petersgasse 12, 8010 Graz, Austria |
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| Abstract: | The anthocyanins were characterised and quantified in four cultivars of sour cherries by means of high-performance liquid chromatography and mass spectrometry. Column chromatography on XAD-2 Amberlite was the method used for isolation of anthocyanins. A diode-array detector was employed. For anthocyanins determination was chosen wavelength of 518 nm. Cyanidin-3-glucosylrutinoside and cyanidin-3-rutinoside were major anthocyanins. The total anthocyanin content in sour cherries, (expressed as cyanidin-3-glucosylrutinoside) varied from 2.7 to 28.0 mg/100 g of fresh weight, with the highest content being observed in Obla inska cultivar. |
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| Keywords: | Sour cherries (Prunus cerasus) Anthocyanins High-performance liquid chromatography Isolation |
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