Advances in the Chemistry, Analysis and Adulteration of Anthocyanin Rich-Berries and Fruits: 2000–2022

Abstract

Anthocyanins are reported to exhibit a wide variety of remedial qualities against many human disorders, including antioxidative stress, anti-inflammatory activity, amelioration of cardiovascular diseases, improvement of cognitive decline, and are touted to protect against neurodegenerative disorders. Anthocyanins are water soluble naturally occurring polyphenols containing sugar moiety and are found abundantly in colored fruits/berries. Various chromatographic (HPLC/HPTLC) and spectroscopic (IR, NMR) techniques as standalone or in hyphenated forms such as LC-MS/LC-NMR are routinely used to gauge the chemical composition and ensure the overall quality of anthocyanins in berries, fruits, and finished products. The major emphasis of the current review is to compile and disseminate various analytical methodologies on characterization, quantification, and chemical profiling of the whole array of anthocyanins in berries, and fruits within the last two decades. In addition, the factors affecting the stability of anthocyanins, including pH, light exposure, solvents, metal ions, and the presence of other substances, such as enzymes and proteins, were addressed. Several sources of anthocyanins, including berries and fruit with their botanical identity and respective yields of anthocyanins, were covered. In addition to chemical characterization, economically motivated adulteration of anthocyanin-rich fruits and berries due to increasing consumer demand will also be the subject of discussion. Finally, the health benefits and the medicinal utilities of anthocyanins were briefly discussed. A literature search was performed using electronic databases from PubMed, Science Direct, SciFinder, and Google Scholar, and the search was conducted covering the period from January 2000 to November 2022.

Elderberry Extracts: Characterization of the Polyphenolic Chemical Composition, Quality Consistency, Safety, Adulteration, and Attenuation of Oxidative Stress- and Inflammation-Induced Health Disorders

“…Moreover, the stability of the extracts should be determined by analyzing relevant marker constituents in the elderberry extracts. Of the literature published on the analysis of anthocyanins using conventional methods (LC, HPTLC, NMR, IR, and CE), only 2% was published on elderberry [ 52 ].…”

“…However, few clinical trials have been carried out on the effects of elderberry, which is rich in anthocyanins, on the abovementioned health disorders. The data from these clinical trials can apparently be extrapolated to elderberry based on the structural similarity of the anthocyanins in all berries, as previously reported [ 52 ].…”

HPLC-MS(n) Applications in the Analysis of Anthocyanins in Fruits

“…There is no universal and simplified sample preparation method to extract anthocyanins from fruit samples. However, a variety of modern techniques, including solid-phase extraction (SPE), accelerated solvent extraction (ASE), microwave-assisted extraction (MWE), ultrasound-assisted extraction (UAE), pressurized hot water extraction, and supercritical fluid extraction (SFC), have been developed based on maximizing the highest recovery, minimizing the amount of non-anthocyanins and degradation or alteration of the native anthocyanins [59]. Because of the structural diversity of anthocyanins and their instability in light, high temperature and other conditions, it is necessary to avoid degradation during the sample preparation.…”

“…Furthermore, other less polar polyphenolics or nonpolar compounds can be removed from the extracts by washing with ethyl acetate, chloroform, butanol, or acetonitrile in acidic conditions. After removal of other undesirable substances, anthocyanin fraction can be eluted with organic solvents, acidified with formic or hydrochloric acids (0.1%, v/v), containing water, ethanol, methanol or their composition in different ratios [57,59,63].…”

Anthocyanins: The Infinite Properties of These Incredible Compounds

“…The review by Avula et al [ 7 ] grouped various analytical methodologies on the characterization, quantification, and chemical profiling of the whole array of anthocyanins in berries and fruits within the last two decades. In addition, the factors affecting the stability of anthocyanins, including pH, light exposure, solvents, metal ions, and the presence of other substances, such as enzymes and proteins, were addressed.…”