Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC‐DAD‐ESI/MS‐QTOF

Abstract

Summary A fast and reliable method for anthocyanin extraction and identification by HPLC‐DAD‐ESI/MS‐QTOF was used to analyse the anthocyanin composition of commercial red fruit juices (blackberry, redcurrant and pomegranate), purees (strawberry, cherry and raspberry) and concentrates (elderberry, blueberry and red grape). The anthocyanin profile of black carrot juice is also reported. The extraction and analysis method allowed us to detect and quantify a wide range of individual anthocyanins in a simple and rapid way. Pelargonidin‐3‐glucoside was detected in redcurrant for the first time and petunidin‐3‐galactoside quantified for the first time in blueberries. Considering the health benefits that have been associated with anthocyanin consumption, all these fruit and vegetables processed products could appear as a good source of this group of phytochemical compounds for their direct consumption or their use as ingredients for the design of new food product or food supplements.

Determination of Anthocyanins of Purple Carrot Two Cultivars

“…The chromatograms of anthocyanins of the two cultivars of purple carrot extracts under investigation in a current paper are almost the same but different from published elsewhere [5][6][7][8][9][10] The shift may be the consequence of cyanidin derivatives acylation with substituted cinnamic acids, the proposition is confirmed by appearance of local maxima at 330 nm. These maxima of absorption reveal the presence in the anthocyanins' structure substituted cinnamic acids chromophore groups [12].…”

“…Among the plants that are used nowadays for production of anthocyanin colorants there are purple (or even black) colored carrot roots [5][6][7][8][9][10]. However, in Russia, this type of carrots was still out of interest, and only recently, seeds of some purple-colored carrots became available in the market for the gardeners, though we could not find information about type of anthocyanins and overall anthocyanin accumulation in the roots of the carrots.…”

Comparative study on drying characteristic, moisture diffusivity, and some physical and nutritional attributes of blanched carrot slices

“…Carrot ( Daucus carota L.), one of the most popular root vegetables grown throughout the whole world which is rich in bioactive compounds like carotenoids, vitamins, and minerals (Liu et al, ; Mestry, Mujumdar, & Thorat, ). It has significant health promoting properties such as antioxidant, anti‐inflammatory, anti‐cancer, and being a precursor of Vitamin A (Garcia‐Herrera et al, ; Sharma, Karki, Thakur, & Attri, ). Usually, carrot is cooked and dried for the use in instant soups or meals or consumed as raw materials (Sumnu, Turabi, & Oztop, ).…”

Development of a green two‐dimensional HPLC‐DAD/ESI‐MS method for the determination of anthocyanins from Prunus cerasifera var. atropurpurea leaf and improvement of their stability in energy drinks

“…As a result, the first anthocyanin (retention time = 7.993 min) was identified as cyanidin-3-O-galactoside. The third anthocyanin (retention time = 9.923 min; MS + = m/z 595) gave a fragment ion of m/z 287 via the neutral loss of 308 Da (Figure S2c)and was identified as cyanidin-3-O-rutinoside(Gao et al, 2014;Garcia-Herrera et al, 2016). According to the MS data (MS + = m/z 419; MS/MS = m/z 287) (Figure S2d), the fourth anthocyanin (retention time = 9.923 min) was determined as cyanidin-3-O-arabinoside(Gao et al, 2014;Garcia-Herrera et al, 2016).…”