Identification of anthocyanins and anthocyanidins from berry fruits by chromatographic and spectroscopic techniques to establish the juice authenticity from market

Filip, M; Vlassa, M.; Copaciu, Florina; Coman, Virginia

doi:10.1556/jpc.25.2012.6.8

Cited by 20 publications

(13 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to the results presented in Figure 1, the anthocyanin profile displayed five compounds; delphinidin-3-rutinoside (82.39%), delphinidin-3-glucoside (11.36%), and delphinidin-3-rutinoside-5-glucoside (2.37%) prevailed in the extract, while cyanidin-3-rutinoside and petunidin-3-rutinoside were found at concentrations lower than 0.5% of the total anthocyanin content. Our results are in agreement with those reported in the literature, showing that the major anthocyanin from eggplant peels is delphinidin-3-rutinoside [19,[28][29][30].…”

Section: Hplc Analysis Of Anthocyaninssupporting

confidence: 93%

Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract

et al. 2020

View full text Add to dashboard Cite

Manufacturing beer with a high biological value requires identifying new methods for increasing the health-enhancing compounds level. The aim of this study was to increase the biological value of beer by adding antioxidant-rich eggplant (Solanum melongena L.) peel extract (EPE). The total phenolic content (TPC), total flavonoid content (TFC), and total monomeric anthocyanin content (TMA) were determined. Moreover, the antioxidant activity was evaluated by different radical scavenging assays. The addition of different levels of EPE resulted in a significant increase of TPC and TFC of beer samples from 0.426 to 0.631 mg GAE/mL, and from 0.065 to 0.171 mg CE/mL, respectively. The EPE-supplemented beer samples developed a reddish color because of the presence of anthocyanin pigments. The TMA content of beer varied from 0.011 to 0.083 mg D3G/mL with the level of added EPE. The HPLC analysis indicated that the anthocyanins prevailing in the eggplant peels were delphinidin-3-rutinoside, delphininidin-3-glucoside and delphinidin-3-rutinoside-5-glucoside. The radical scavenging assays indicated a linear increase of the antioxidant activity following EPE addition, without altering the physicochemical parameters of the beer. These results are promising for using the EPE as a functional ingredient for beer production.

show abstract

Section: Hplc Analysis Of Anthocyaninssupporting

confidence: 93%

Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Elliot fruits cultivated at the Research -Development Institute for Pomiculture (ICDP) Piteşti-Mărăcineni, judeţul Argeş. By high performance thin layer chromatography (HPTLC -High-Performance Thin Layer Chromatography) a series of anthocyanin-derivatives can be separated and identified, for fingerprint analysis, in the following experimental conditions (Bräunlich et al, 2013;Filip et al, 2012;Lee, 2019). Data on HPTLC fingerprint analysis for anthocyanin-derived content of Aroniae melanocarpae fructus extracts, obtained under various experimental conditions (No.1,No.2,No. 3), are presented, as follows, in Figures 1-3 and in Table 1.…”

Section: Resultsmentioning

confidence: 99%

“…The extract was accomplished with an ultrasonic extraction equipment model HIELSCHER UIP 1000hDT in order to obtain the following experimental variants: Aronia_1: water:alcohol ratio -3:1; plant:solvent ratio -1:10; Time: 5 min; Amplitude: 40%; Aronia_2: water:alcohol ratio -3:1; plant:solvent ratio -1:10; Time: 5 min; Amplitude: 60%; Aronia_3: water:alcohol ratio -3:1; plant:solvent ratio -1:10; Time: 5 min; Amplitude: 80%. High-performance Thin Layer Chromatography (HPTLC) can separate and identify a number of anthocyanin derivatives for fingerprint analysis under the following experimental conditions (Filip et al, 2012;Bräunlich et al, 2013;Lee, 2019): -stationary phase HPTLC silica gel G 60 F254, preformed glass plates 20 × 10 cm (Merck, Darmstadt, Germania); -stationary phase pre-wash: chloroform-methanol mixture (1:1, v/v); -activation of the stationary phase: drying in the oven (110°C, 30 minutes); -mobile phase: mixture of ethyl acetate-methyl ethyl ketone-water-formic acid (7:3:…”

Section: Methodsmentioning

confidence: 99%

Influence of the Extraction Parameters of Antocianes From the Fruits of Aronia Melanocarpa (Michx.) Elliott in the Extraction Assisted With Ultrasound. Preliminary Results

Din¹,

Vîlcoci²,

Ducu³

et al. 2020

CTNS

View full text Add to dashboard Cite

In recent years, more and more studies have highlighted the potential of fruits of Aronia melanocarpa (Michx.) Elliott for the pharmaceutical and cosmetic industry, due to the high content of polyphenols and anthocyanins. Currently, the use of agricultural production of Aronia melanocarpa is mainly done through the use of fruit juice or powders in the food industry. In the present study we set out to achieve a superior route of fruit valorization by obtaining extracts for the pharmaceutical and cosmetics industry. For ultrasound-assisted extraction, Aronia melanocarpa fruits were preprocessed (drying, grinding, sieving) and then subjected to ultrasonic-assisted solvent extraction. The study carried out in this phase of the experiment followed the influence of the concentration of the solvent (water/ethanol ratio) on the anthocyanin content and the chromatographic profile of the extract. The chromatographic profile was obtained using the HPTLC method. The analysis material was represented by 3 extracts obtained under various experimental conditions, from the species Aronia melanocarpa (Michx.) Elliot fruits. The best HPTLC chromatographic imprint was shown for Aronia fruit extracts prepared in 3:1 water-ethanol mixture, at amplitude of 40%. In the other experimental variants the anthocyanin content was low.

show abstract

“…Filip et al used TLC-densitometry to establish berry juice authentication based on anthocyanin and anthocyanidin fingerprints. The method was successfully applied to juice samples obtained from Romanian markets aiming to verify their conformity with the declared label [78]. TLC on silica gel 60 F plates was used to detect 3’5’-di-C-β-glucopyranosylphloretin (PD), a marker declaring shiikuwasha juice adulteration with calamondin juice [79] and also for the separation of 11 anthocyanins in grape juice, followed by identification with mass spectrometry.…”

Section: Analytical Techniquesmentioning

confidence: 99%

Quality and Authenticity Control of Fruit Juices-A Review

Dasenaki

Thomaidis

2019

Molecules

View full text Add to dashboard Cite

Food fraud, being the act of intentional adulteration of food for financial advantage, has vexed the consumers and the food industry throughout history. According to the European Committee on the Environment, Public Health and Food Safety, fruit juices are included in the top 10 food products that are most at risk of food fraud. Therefore, reliable, efficient, sensitive and cost-effective analytical methodologies need to be developed continuously to guarantee fruit juice quality and safety. This review covers the latest advances in the past ten years concerning the targeted and non-targeted methodologies that have been developed to assure fruit juice authenticity and to preclude adulteration. Emphasis is placed on the use of hyphenated techniques and on the constantly-growing role of MS-based metabolomics in fruit juice quality control area.

show abstract

Identification of anthocyanins and anthocyanidins from berry fruits by chromatographic and spectroscopic techniques to establish the juice authenticity from market

Cited by 20 publications

References 35 publications

Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract

Value-Added Lager Beer Enriched with Eggplant (Solanum melongena L.) Peel Extract

Influence of the Extraction Parameters of Antocianes From the Fruits of Aronia Melanocarpa (Michx.) Elliott in the Extraction Assisted With Ultrasound. Preliminary Results

Quality and Authenticity Control of Fruit Juices-A Review

Contact Info

Product

Resources

About