<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The content of anthocyanins in fruits (Sambucus nigra. Vaccinium myrtillus. Aronia melanocarpa) and in some fruit (berry) products was determined by differential spectrophotometry, a method recommended by AOAC International (former Association of Official Analytical Chemists). The method takes advantage of the reversible pH-dependent transformation of the colour to the colourless form of anthocyanins. The procedure and evaluation were refined to allow measurements of incompletely specified anthocyanin mixtures. Parameters of the determination (buffer composition, pH, stabilisation of samples, reference standards) were optimised. Using the modified method, anthocyanins in various matrices (fruits, syrups, wines) were measured with the aim to explain possible losses of these active substances during processing and/or storage of fruit products. Real samples of commercial products recommended conventionally as a valuable source of antioxidants were analysed and in some of them, only low levels of anthocyanins were found. In a model arrangement, anthocyanins in the skin and the pulp of Sambucus nigra fruits were extracted separately. In all samples of various cultivars, anthocyanins were present predominantly in the skin (up to 90% of the total content). Considering this, among other factors, a suitable extraction technology might improve the quality of berry products substantially.</p></abstract>

The content of anthocyanins in fruits (Sambucus nigra. Vaccinium myrtillus. Aronia melanocarpa) and in some fruit (berry) products was determined by differential spectrophotometry, a method recommended by AOAC International (former Association of Official Analytical Chemists). The method takes advantage of the reversible pH-dependent transformation of the colour to the colourless form of anthocyanins. The procedure and evaluation were refined to allow measurements of incompletely specified anthocyanin mixtures. Parameters of the determination (buffer composition, pH, stabilisation of samples, reference standards) were optimised. Using the modified method, anthocyanins in various matrices (fruits, syrups, wines) were measured with the aim to explain possible losses of these active substances during processing and/or storage of fruit products. Real samples of commercial products recommended conventionally as a valuable source of antioxidants were analysed and in some of them, only low levels of anthocyanins were found. In a model arrangement, anthocyanins in the skin and the pulp of Sambucus nigra fruits were extracted separately. In all samples of various cultivars, anthocyanins were present predominantly in the skin (up to 90% of the total content). Considering this, among other factors, a suitable extraction technology might improve the quality of berry products substantially.

Factors affecting the actual yield of active substances from anthocyanin-rich berries / Faktory ovlivňující skutečný výtěžek aktivních látek z plodů bohatých na anthokyany

Charles University in Prague, Faculty of Pharmacy, Department of Pharmacognosy, Hradec Kralove, Czech Republic

Charles University in Prague, Faculty of Pharmacy, Dpartment of Pharmacognosy, Hradec Kralove, Czech Republic

Research and Breeding Institute of Pomology Holovousy Ltd., 508 01 Horice, Czech Republic

European Pharmaceutical Journal

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The content of anthocyanins in fruits (Sambucus nigra. Vaccinium myrtillus. Aronia melanocarpa) and in some fruit (berry) products was determined by...

Factors affecting the actual yield of active substances from anthocyanin-rich berries / Faktory ovlivňující skutečný výtěžek aktivních látek z plodů bohatých na anthokyany

Online veröffentlicht: 29. Juni 2015

Seitenbereich: 31 - 40

Eingereicht: 30. Nov. 2014

Akzeptiert: 30. Jan. 2015

DOI: https://doi.org/10.1515/afpuc-2015-0006

© by A. Polášková

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.