Identification of Anthocyanins in Berry Species Using <scp>LC‐ESI‐MS</scp> Combined with High‐Speed Counter‐Current Chromatography

Jin, Young Ho; Shin, Hyun Ju; Ahn, Hye Jung; Jang, Bong Keun; Park, Na Hyun

doi:10.1002/bkcs.10915

Cited by 6 publications

(4 citation statements)

References 18 publications

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“…Jin et al . () found that anthocyanins and flavonoids were isolated from three different berry species (blueberry, black chokeberry and cranberry) via high‐speed countercurrent chromatography (HSCCC). A total of nineteen anthocyanins and nine flavonoids in three berry extracts were characterised using LC‐ESI‐MS/MS.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of blueberry anthocyanin extracts and their protective effects against acrylamide‐induced toxicity in HepG2 cells

Liu

LingZhu

et al. 2017

Int J of Food Sci Tech

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Summary In this study, the antioxidant activities of blueberry anthocyanin extracts from ten blueberry varieties were evaluated based on the methods of scavenging activities for DPPH radicals, ABTS radicals, hydroxyl radicals and ferric reducing antioxidant power (FRAP) assay. Among the ten blueberry varieties, Polaris had the highest antioxidant abilities and the largest amounts of anthocyanins identified by HPLC‐MS. The protective effects of anthocyanin extracts from Polaris (AEP) against acrylamide (AA)‐induced toxicity in HepG2 cell models were also evaluated due to the neurotoxic, genotoxic and potentially carcinogenic effects of AA. The protective effects of AEP on the damage of HepG2 cells were explored from the aspects of cell viability, T‐SOD and CAT activity and MDA level. The AEP (5, 10, 20 μg mL−1) could significantly increase cell viability (P < 0.01) and inhibit AA‐induced cytotoxicity. Polaris also markedly promoted the activity of SOD, CAT and inhibited MDA level. The results showed that AEP had strong antioxidant activities, presenting high protective effects against AA‐induced cell damage in HepG2 cell models.

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Section: Introductionmentioning

confidence: 99%

Antioxidant activity of blueberry anthocyanin extracts and their protective effects against acrylamide‐induced toxicity in HepG2 cells

Liu

LingZhu

et al. 2017

Int J of Food Sci Tech

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“…In the chromatogram obtained from the anthocyanin analyses (HPLC and UV detection) of freeze‐dried bilberry press cake powder, a total of 14 peaks were identified (Figure ), using standard compounds and data from the literature (Chandra, Rana, & Li, ; Jin et al., ; Skrede, Wrolstad, & Durst, ). The quantification of malvidin‐3‐O‐glucoside, delphinidin‐3‐O‐galactoside, cyanidin‐3‐O‐arabinoside, cyanidin‐3‐O‐glucoside, and petunidin‐3‐O‐glucoside was achieved using calibration curves prepared with external standards.…”

Section: Resultsmentioning

confidence: 99%

“…In the chromatogram obtained from the anthocyanin analyses (HPLC and UV detection) of freeze-dried bilberry press cake powder, a total of 14 peaks were identified (Figure 4), using standard compounds and data from the literature (Chandra, Rana, & Li, 2001;Jin et al, 2016;Skrede, Wrolstad, & Durst, 2000). TA B L E 2 Total apparent phenolic content of whole berries, press cake, and powders from MWD, HAD, and fractionated HAD powders.…”

Section: Anthocyanin Compositionmentioning

confidence: 99%

Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins

Oliveira

Eliasson

Ehrnell

et al. 2019

Food Science & Nutrition

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Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals. The objective of this study was to evaluate different drying techniques and the fractionation of bilberry press cake powder toward obtaining phenolic‐rich ingredients for incorporation into value‐added food products. The derived powders were dispersed in water and dairy cream, to investigate the effects of drying and fractionation on the dispersibility and solubility of phenolic compounds. The drying techniques, hot air drying and microwave drying, applied on bilberry press cake reduced the content of total phenolics and anthocyanins. The degradation was, however, consistently small and similar for both techniques. The major anthocyanins detected in the samples were stable during drying and fractionation treatments. Fractionation of the press cake powder affected the total apparent phenolic content and composition of the different fractions. The highest phenolic content (55.33 ± 0.06 mg g −1 DW ) and highest anthocyanin content (28.15 ± 0.47 mg g −1 DW ) were found in the fractions with the smallest particle size (<500 μm), with delphinidin‐3‐O‐galactoside being the most abundant anthocyanin. Dispersibility of all dried powder samples was higher in dairy cream than water, and the highest level of anthocyanins was measured in samples from the powder with the smallest particle size (<500 μm), dispersed in cream. The application of drying, milling and fractionation was found to be a promising approach to transform bilberry press cake into stable and deliverable ingredients that can be used for fortification of food products with high levels of phenolic compounds.

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“…A compound identification analysis was performed by comparing the UV absorption spectrum of the reference standard with the UV absorption spectrum of the large cranberry matrix peaks using the same retention time and based on literature data [ 20 , 46 , 47 , 48 ].…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the Phytochemical Composition of Phenolic and Triterpene Compounds in Fruit of Large Cranberries (Vaccinium macrocarpon Aiton) Grown in Latvia

Šedbarė

Siliņa

Janulis

2022

Plants

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We carried out a qualitative and quantitative analysis of the phytochemical composition of the fruits of large cranberry cultivars ‘Ben Lear’, ‘Bergman’, ‘Kalnciema agra’, ‘Lemunyon’, ‘Pilgrim’, ‘Stevens’, and ‘Tina’ grown in Latvian climatic conditions. The following predominant compounds were found in cranberry fruit samples: peonidin-3-O-galactoside, peonidin-3-O-arabinoside, cyanidin-3-O-galactoside, cyanidin-3-O-arabinoside, myricetin-3-galactoside, quercetin-3-galactoside, quercetin-3-α-L-arabinofuranoside, quercetin 3-rhamnoside, ursolic acid, and oleanolic acid. During the berry ripening period (from 16 August until 15 September), a trend of decreasing amounts of compounds was found in the fruit samples of the studied cranberry cultivars: the total amount of proanthocyanidins decreased by 1.3 times, the total amount of the identified flavonols decreased by 1.3 times, the total amount of triterpenoids decreased by 1.2 times, and the total amount of chlorogenic acid decreased by 1.7 times. During the period from 16 August until 15 September, the total amount of anthocyanins in the cranberry fruit samples increased by 2.6 to 17 times. The highest total amount of anthocyanins (5305.80 ± 27 µg/g) was detected in fruit samples of the cranberry cultivar ‘Kalnciema agra’ collected on 15 September. The amount of biologically active compounds in cranberry fruit samples varies during berry ripening. Thus, the choice of the picking time is one of the factors that determines the phytochemical composition of raw cranberry material.

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Identification of Anthocyanins in Berry Species Using LC‐ESI‐MS Combined with High‐Speed Counter‐Current Chromatography

Cited by 6 publications

References 18 publications

Antioxidant activity of blueberry anthocyanin extracts and their protective effects against acrylamide‐induced toxicity in HepG2 cells

Antioxidant activity of blueberry anthocyanin extracts and their protective effects against acrylamide‐induced toxicity in HepG2 cells

Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins

Evaluation of the Phytochemical Composition of Phenolic and Triterpene Compounds in Fruit of Large Cranberries (Vaccinium macrocarpon Aiton) Grown in Latvia

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