Camu-camu [Myrciaria dubia (HBK) McVaugh] is a small fruit native to the Amazonian rain forest. Its anthocyanin profile has now been investigated for the first time. Fruits from two different regions of the São Paulo state, Brazil, were analyzed. The major anthocyanins were isolated by high-speed countercurrent chromatography. HPLC-PDA, HPLC-MS/MS, and 1H NMR were used to confirm the identity of the main anthocyanins of camu-camu. Cyanidin-3-glucoside was identified as the major pigment in the fruits from both regions, representing 89.5% in the fruits produced in Iguape and 88.0% in those from Mirandópolis, followed by the delphinidin-3-glucoside, ranging between 4.2 and 5.1%, respectively. Higher total anthocyanin contents were detected in the fruits from Iguape (54.0 +/- 25.9 mg/100 g) compared to those from Mirandópolis (30.3 +/- 6.8 mg/100 g), most likely because of the lower temperatures in the Iguape region.

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The effect of light on the stability and stabilization of the anthocyanins isolated from freeze-dried aqueous extracts of fruits of Euterpe oleracea were studied, using crude and purified extracts at pH 2.2 and 3.0. Crude extract was 80.0 times more stable than the purified one at pH 2.2 and 24.3 at pH 3.0. Stabilization with tannic acid was attempted and resulted in 65% half-life increase of the anthocyanins of the crude and a considerable half-life increase (610%) of the purified one.

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