Abstract：
:Major anthocyanins were extracted with acidified methanol and characterised in powdered berry extracts of bilberry, blueberry, chokeberry, açai berry and cranberry by HPTLC-Vis-MS for the first time. A combined 2-step normal phase separation was applied, first for separation of anthocyanins and secondly of anthocyanidins. Documentation was performed under white light illumination (transmission mode). In the powdered berry extracts, especially the 3-glucosides of delphinidin, cyanidin, malvidin and peonidin, further cyanidin glycosides and respective anthocyanidins were found. Calibration data revealed a good correlation, with r between 0.9988 and 0.9999. The repeatability of the sample analysis (n=3) was ⩽3.6%. Based on the results obtained, this method can be used for rapid routine quality control of powdered berry extracts. For confirmation of the results or characterisation of unknown anthocyanin zones, mass spectra were recorded. Chromatography was directly linked to the effect using DPPH(∗) reagent and luminescent Aliivibrio fischeri bioassay.
journal_name
Food Chemjournal_title
Food chemistryauthors
Cretu GC,Morlock GEdoi
10.1016/j.foodchem.2013.09.038subject
Has Abstractpub_date
2014-03-01 00:00:00pages
104-12eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01290-9journal_volume
146pub_type
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