Journal article

Publication year: 2014

Pages: 104-112

Journal: Food Chemistry

Volume number: 146

DOI Link: https://doi.org/10.1016/j.foodchem.2013.09.038

Publisher: Elsevier

Abstract: 

Major anthocyanins were extracted with acidified methanol and characterised in powdered berry extracts of bilberry, blueberry, chokeberry, acai berry and cranberry by HPTLC-Vis-MS for the first time. A combined 2-step normal phase separation was applied, first for separation of anthocyanins and secondly of anthocyanidins. Documentation was performed under white light illumination (transmission mode). In the powdered berry extracts, especially the 3-glucosides of delphinidin, cyanidin, malvidin and peonidin, further cyanidin glycosides and respective anthocyanidins were found. Calibration data revealed a good correlation, with r between 0.9988 and 0.9999. The repeatability of the sample analysis (n = 3) was <= 3.6%. Based on the results obtained, this method can be used for rapid routine quality control of powdered berry extracts. For confirmation of the results or characterisation of unknown anthocyanin zones, mass spectra were recorded. Chromatography was directly linked to the effect using DPPH* reagent and luminescent Aliivibrio fischeri bioassay. (C) 2013 Elsevier Ltd. All rights reserved.

Harvard Citation style: Cretu, G. and Morlock, G. (2014) Analysis of anthocyanins in powdered berry extracts by planar chromatography linked with bioassay and mass spectrometry, Food Chemistry, 146, pp. 104-112. https://doi.org/10.1016/j.foodchem.2013.09.038

APA Citation style: Cretu, G., & Morlock, G. (2014). Analysis of anthocyanins in powdered berry extracts by planar chromatography linked with bioassay and mass spectrometry. Food Chemistry. 146, 104-112. https://doi.org/10.1016/j.foodchem.2013.09.038