Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency
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Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency. / Nielsen, Inge L Finné; Haren, Gitte Ravn; Magnussen, Eva Loftin; Dragsted, Lars Ove; Rasmussen, Salka Elbøl.
In: Journal of Agricultural and Food Chemistry, Vol. 51, No. 20, 2003, p. 5861-5866.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency
AU - Nielsen, Inge L Finné
AU - Haren, Gitte Ravn
AU - Magnussen, Eva Loftin
AU - Dragsted, Lars Ove
AU - Rasmussen, Salka Elbøl
N1 - (Ekstern)
PY - 2003
Y1 - 2003
N2 - Quantitative determinations of the four black currant anthocyanins, cyanidin 3-O-β-glucoside, cyanidin 3-O-β-rutinoside, delphinidin 3-O-β-glucoside, and delphinidin 3-O-β-rutinoside, were achieved in black currant juices by a rapid and sensitive high-performance liquid chromatographic (HPLC) method. The method was validated, and quantification of anthocyanins in 13 commercially available black currant beverages was demonstrated. To optimize the handling of anthocyanin-containing samples, the pH-dependent stability of the anthocyanins was investigated. Four anthocyanins were incubated for 24 h in aqueous solutions at 13 different pH levels between 0.6 and 5.2, after which the samples were analyzed by HPLC. More than 90% of each anthocyanin remained intact up to pH 3.3. At pH 3.8 a local minimum in stability was detected, and at pH >4.5 the stability rapidly decreased. The antioxidant capacity of all 13 black currant juices was investigated by TEAC and FRAP, and the antioxidant potential of both the anthocyanin and the vitamin C contents in the juices was evaluated. This indicated that <70% of the antioxidant capacity of the juices could be attributed to the anthocyanin content or to vitamin C, signifying that other very potent antioxidants are present in commercial black currant juices.
AB - Quantitative determinations of the four black currant anthocyanins, cyanidin 3-O-β-glucoside, cyanidin 3-O-β-rutinoside, delphinidin 3-O-β-glucoside, and delphinidin 3-O-β-rutinoside, were achieved in black currant juices by a rapid and sensitive high-performance liquid chromatographic (HPLC) method. The method was validated, and quantification of anthocyanins in 13 commercially available black currant beverages was demonstrated. To optimize the handling of anthocyanin-containing samples, the pH-dependent stability of the anthocyanins was investigated. Four anthocyanins were incubated for 24 h in aqueous solutions at 13 different pH levels between 0.6 and 5.2, after which the samples were analyzed by HPLC. More than 90% of each anthocyanin remained intact up to pH 3.3. At pH 3.8 a local minimum in stability was detected, and at pH >4.5 the stability rapidly decreased. The antioxidant capacity of all 13 black currant juices was investigated by TEAC and FRAP, and the antioxidant potential of both the anthocyanin and the vitamin C contents in the juices was evaluated. This indicated that <70% of the antioxidant capacity of the juices could be attributed to the anthocyanin content or to vitamin C, signifying that other very potent antioxidants are present in commercial black currant juices.
KW - Anthocyanins
KW - Black currant
KW - HPLC
KW - pH stability
KW - Ribes nigrum L.
UR - http://www.scopus.com/inward/record.url?scp=0141743340&partnerID=8YFLogxK
U2 - 10.1021/jf034004+
DO - 10.1021/jf034004+
M3 - Journal article
C2 - 13129285
AN - SCOPUS:0141743340
VL - 51
SP - 5861
EP - 5866
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 20
ER -
ID: 254726884