Quantification of Anthocyanins in Commercial Black Currant Juices by Simple High-Performance Liquid Chromatography. Investigation of Their pH Stability and Antioxidative Potency
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- 作者：Inge Lise F. Nielsen ; Gitte Ravn Haren ; Eva Loftin Magnussen ; Lars O. Dragsted ; and Salka E. Rasmussen
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：September 24, 2003
- 年：2003
- 卷：51
- 期：20
- 页码：5861 - 5866
- 全文大小：126K
- 年卷期：v.51,no.20(September 24, 2003)
- ISSN：1520-5118
文摘
Quantitative determinations of the four black currant anthocyanins, cyanidin 3-O-
-glucoside, cyanidin3-O--rutinoside, delphinidin 3-O--glucoside, and delphinidin 3-O--rutinoside, were achieved in blackcurrant juices by a rapid and sensitive high-performance liquid chromatographic (HPLC) method.The method was validated, and quantification of anthocyanins in 13 commercially available blackcurrant beverages was demonstrated. To optimize the handling of anthocyanin-containing samples,the pH-dependent stability of the anthocyanins was investigated. Four anthocyanins were incubatedfor 24 h in aqueous solutions at 13 different pH levels between 0.6 and 5.2, after which the sampleswere analyzed by HPLC. More than 90% of each anthocyanin remained intact up to pH 3.3. AtpH 3.8 a local minimum in stability was detected, and at pH >4.5 the stability rapidly decreased. Theantioxidant capacity of all 13 black currant juices was investigated by TEAC and FRAP, and theantioxidant potential of both the anthocyanin and the vitamin C contents in the juices was evaluated.This indicated that <70% of the antioxidant capacity of the juices could be attributed to the anthocyanincontent or to vitamin C, signifying that other very potent antioxidants are present in commercial blackcurrant juices.Keywords: Black currant; Ribes nigrum L.; anthocyanins; HPLC; pH stability
-glucoside, cyanidin3-O--rutinoside, delphinidin 3-O--glucoside, and delphinidin 3-O--rutinoside, were achieved in blackcurrant juices by a rapid and sensitive high-performance liquid chromatographic (HPLC) method.The method was validated, and quantification of anthocyanins in 13 commercially available blackcurrant beverages was demonstrated. To optimize the handling of anthocyanin-containing samples,the pH-dependent stability of the anthocyanins was investigated. Four anthocyanins were incubatedfor 24 h in aqueous solutions at 13 different pH levels between 0.6 and 5.2, after which the sampleswere analyzed by HPLC. More than 90% of each anthocyanin remained intact up to pH 3.3. AtpH 3.8 a local minimum in stability was detected, and at pH >4.5 the stability rapidly decreased. Theantioxidant capacity of all 13 black currant juices was investigated by TEAC and FRAP, and theantioxidant potential of both the anthocyanin and the vitamin C contents in the juices was evaluated.This indicated that <70% of the antioxidant capacity of the juices could be attributed to the anthocyanincontent or to vitamin C, signifying that other very potent antioxidants are present in commercial blackcurrant juices.Keywords: Black currant; Ribes nigrum L.; anthocyanins; HPLC; pH stability