A new acetonitrile-free mobile phase for HPLC-DAD determination of individual anthocyanins in blackcurrant and strawberry fruits: A comparison and validation study

Bordonaba, Jordi Giné; Crespo, P.; Terry, Leon A.

doi:10.1016/j.foodchem.2010.09.114

Cited by 39 publications

(35 citation statements)

References 39 publications

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“…Most research studies in the field of phenolic metabolism use a chemical approach focusing exclusively on compounds extracted with organic acids of quite different extraction efficiencies. 97 In addition, under these conditions a large part of polyphenols are not extracted and thus ignored. 98 Recent studies have shown that these non-extractable polyphenols are a major part of total dietary polyphenols and that they may exhibit significant biological activity.…”

Section: Antioxidants In the Laboratorymentioning

confidence: 99%

Berry antioxidants: small fruits providing large benefits

et al. 2013

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Small berry fruits are consumed because of their attractive colour and special taste, and are considered one of the richest sources of natural antioxidants. Their consumption has been linked to the prevention of some chronic and degenerative diseases. The term 'berry fruits' encompasses the so-called 'soft fruits', primarily strawberry, currants, gooseberry, blackberry, raspberry, blueberry and cranberry. The objective of this review is to highlight the nutraceutical value of berries and to summarize the factors affecting berry fruit antioxidants. Particular attention is given to postharvest and processing operation factors that may affect fruit phytochemical content. The structure-antioxidant relationships for phenolic compounds - the main group of antioxidants in this fruit group - are presented and major areas for future research are identified.

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Section: Antioxidants In the Laboratorymentioning

confidence: 99%

Berry antioxidants: small fruits providing large benefits

et al. 2013

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“…Proanthocyanidins, condensed tannins, can be also found in high concentrations in berries, although they are usually underestimated due to the difficulties associated with extraction, separation and analysis methodologies (Aaby et al, 2012). 4 There are many reports on the phenolic compounds of Fragaria x ananassa variety (Aaby et al, 2012;Andersen et al, 2004;Bodelón et al, 2010;Bordonaba et al, 2011;Fossen et al, 2004;Holzwarth et al, 2012;Lopes da Silva et al, 2007;Pinto et al, 2008;Tarola et al, 2013;Theocharis and Andlauer, 2013), but only a few studies are available regarding phenolic composition of F. vesca fruits (Bubba et al, 2012;Gasperotti et al, 2013;Sun et al, 2014;Zheng et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Phenolic profile and antioxidant properties of commercial and wild Fragaria vesca L. roots: A comparison between hydromethanolic and aqueous extracts

Días

Barros

Oliveira

et al. 2015

Industrial Crops and Products

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The phenolic profile of hydromethanolic extracts, infusions and decoctions of commercial and wild samples of Fragaria vesca (wild strawberry) roots was obtained by HPLC-DAD/ESI-MS, and further correlated with their antioxidant properties. Commercial and wild samples showed similarities in terms of flavan-3-ols (TF3O), with catechin derivatives, mainly procyanidins, as major compounds in both samples. The commercial sample presented ellagic acid glycosides, whereas the wild sample presented flavonols (TF) and dihydroflavonols (TdhF, taxifolin derivatives). The infusion of wild sample gave the highest content of total phenolic compounds (TPC), DPPH (2,2-Diphenyl-1-picrylhydrazyl) scavenging activity, reducing power and TBARS (thiobarbituric acid reactive substances) inhibition. The antioxidant capacity (mainly β-carotene bleaching and TBARS inhibition) observed for the wild sample is correlated with TF3O, TF and TPC. Overall, the high antioxidant potential of F. vesca roots was demonstrated and could be achieved directly by consumption of infusions/decoctions or by incorporating hydromethanolic extracts in antioxidant formulations.

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“…Hence, there is an increased interest in the use of anthocyanins in functional food, nutraceutical industry food and pharmaceuticals. Anthocyanins have been found in many plant species including strawberries [16], blueberries [17], blackberries [18] black currants [16], black carrot [19], mulberries [20], red grapes [21], purple potatoes [22], red raspberries [23] and so on. Despite their health enhancing properties, no work had been carried out to extract the presence of these colored polyphenols in S. chinensis fruit.…”

Section: Introductionmentioning

confidence: 99%

Content and Color Stability of Anthocyanins Isolated from Schisandra chinensis Fruit

Yang

et al. 2012

IJMS

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In this work, a multivariate study based on Box-Behnken Design was used to evaluate the influence of three major variables affecting the performance of the extraction process of Schisandra chinensis anthocyanins. The optimum parameters were 5.5 h extraction time; 1:19 solid-liquid ratio and 260 r/min stirring rate, respectively. The extraction yield of anthocyanins was 29.06 mg/g under the optimum conditions. Moreover, many factors on the impact of heating, ultrasound, microwave treatment and ultraviolet irradiation on content and color stability of anthocyanins from Schisandra chinensis fruit were investigated. The results show that thermal degradation reaction of anthocyanins complies with the first order reaction kinetics, and the correlation coefficient is greater than 0.9950 at 40–80 °C. Ultrasound and microwave treatment has little effect on the stability of anthocyanins, and the extraction time of ultrasound and microwave should be no more than 60 min and 5 min, respectively. The anthocyanins degradation effect of UVC ultraviolet radiation is greater than UVA and UVB; after 9 h ultraviolet radiation, the anthocyanins content degradation of UVC is 23.9 ± 0.7%, and the ΔE* was changed from 62.81 to 76.52 ± 2.3. Through LC-MS analysis, the major composition of Schisandra chinensis anthocyanins was cyanidin-3-O-xylosylrutinoside.

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A new acetonitrile-free mobile phase for HPLC-DAD determination of individual anthocyanins in blackcurrant and strawberry fruits: A comparison and validation study

Cited by 39 publications

References 39 publications

Berry antioxidants: small fruits providing large benefits

Berry antioxidants: small fruits providing large benefits

Phenolic profile and antioxidant properties of commercial and wild Fragaria vesca L. roots: A comparison between hydromethanolic and aqueous extracts

Content and Color Stability of Anthocyanins Isolated from Schisandra chinensis Fruit

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