Characterization of Anthocyanins and Proanthocyanidins in Some Cultivars ofRibes,Aronia, andSambucusand Their Antioxidant Capacity

Abstract

Anthocyanins and proanthocyanidins were characterized by HPLC-ESI-MS/MS coupled with a diode array and/or fluorescent detector in seven cultivars of Ribes nigrum (black currant) and Ribes rubrum (red currant, Red Lake), six cultivars of Ribes grossularia (gooseberries), Aronia melanocarpa(chokeberry), and Sambucus nigra (elderberry). Thirty-one different anthocyanins were detected in these berries, but not every anthocyanin was observed in each berry. A number of minor anthocyanins were identified from these berries for the first time. The concentrations of individual anthocyanins in all of the berries were quantified using relevant anthocyanidin 3-glucoside standards. Among the berries studied in this paper and in berries in general, chokeberry has the highest total anthocyanin concentrations [1480 mg/100 g of fresh weight (FW)], whereas the lowest total anthocyanin concentration in the berries studied was found in the gooseberry cv. Careless, which contained only 0.07 mg/100 g of FW. Two cultivars of gooseberries (Marigold and Leveller) did not contain any anthocyanins. Total proanthocyanidin concentrations in the berries studied ranged from 23 to 664 mg/100 g of FW in elderberry and chokeberry, respectively. Procyanidin or prodelphinidin polymers were the predominant components (>65% w/w) in most of the berries. The lipophilic and hydrophilic antioxidant capacities were measured by the oxygen radical absorbance capacity (ORAC(FL)) procedure. The total antioxidant capacity varied from 21 micromol of TE/g of FW in Careless gooseberry to 161 micromol of TE/g of FW in chokeberry. Total phenolics in the berries in general paralleled hydrophilic antioxidant capacity.

Comparison of in vitro anti-lipase and antioxidant activities, and composition of commercial chokeberry juices

“…According to the literature data, proanthocyanidins are the dominant phenolic components of black chokeberry fruit and chokeberry juices [2,3]. Additionally, Wu et al [4] found that chokeberry fruits contained only procyanidins and polymers with DP > 10 accounted for nearly 82 % of total procyanidins content. Furthermore, the levels of total phenolics (2.73-10.35 g/l) and total anthocyanins (0.10-0.67 g/l) estimated in this study agree with the literature data.…”

“…Black chokeberry (Aronia melanocarpa) fruit is known as a potent source of phenolic compounds, especially anthocyanins and proanthocyanidins [1][2][3][4]. Nevertheless, chokeberry berries are rarely consumed directly because of their specific organoleptic properties, such as unpleasant astringent taste and their smell of bitter almonds [5].…”

Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L

“…The anthocyanin profile was determined for the pigmented berries and the chemical structures were determined by HPLC/DAD/ MS and HPLC/MS/MS analyses by the mass spectra in positive ionisation mode at different fragmentation energy, and by comparison of their UV-vis spectra and Rt values with those of literature (Wu, Gu, Prior, & McKay, 2004). The EIC profile at m/z 287 (cyanidin aglycone) showed four peaks with m/z 611, 581, 727 and 595 which corresponded to the molecular cations of cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, 3-xylosyl-rutinoside, and cyanidin 3-rutinoside, respectively (Table 1).…”

The Application of Supercritical Carbon Dioxide and Ethanol for the Extraction of Phenolic Compounds from Chokeberry Pomace

“…The fruit of the chokeberry is often described as a superfood because of its health-promoting properties, including its hypotensive effect, hepatoprotection, and the inhibition of cancer cell proliferation [1]. These properties are connected to the very high levels of phenolic compounds (1.48-7.85 g per 100 g), with anthocyanins and proanthocyanidins being the most abundant groups [2][3][4].…”