TY - JOUR

T1 - Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency

AU - Nielsen, Inge L Finné

AU - Haren, Gitte Ravn

AU - Magnussen, Eva Loftin

AU - Dragsted, Lars Ove

AU - Rasmussen, Salka Elbøl

N1 - (Ekstern)

PY - 2003

Y1 - 2003

N2 - Quantitative determinations of the four black currant anthocyanins, cyanidin 3-O-β-glucoside, cyanidin 3-O-β-rutinoside, delphinidin 3-O-β-glucoside, and delphinidin 3-O-β-rutinoside, were achieved in black currant juices by a rapid and sensitive high-performance liquid chromatographic (HPLC) method. The method was validated, and quantification of anthocyanins in 13 commercially available black currant beverages was demonstrated. To optimize the handling of anthocyanin-containing samples, the pH-dependent stability of the anthocyanins was investigated. Four anthocyanins were incubated for 24 h in aqueous solutions at 13 different pH levels between 0.6 and 5.2, after which the samples were analyzed by HPLC. More than 90% of each anthocyanin remained intact up to pH 3.3. At pH 3.8 a local minimum in stability was detected, and at pH >4.5 the stability rapidly decreased. The antioxidant capacity of all 13 black currant juices was investigated by TEAC and FRAP, and the antioxidant 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 anthocyanin content or to vitamin C, signifying that other very potent antioxidants are present in commercial black currant juices.

AB - Quantitative determinations of the four black currant anthocyanins, cyanidin 3-O-β-glucoside, cyanidin 3-O-β-rutinoside, delphinidin 3-O-β-glucoside, and delphinidin 3-O-β-rutinoside, were achieved in black currant juices by a rapid and sensitive high-performance liquid chromatographic (HPLC) method. The method was validated, and quantification of anthocyanins in 13 commercially available black currant beverages was demonstrated. To optimize the handling of anthocyanin-containing samples, the pH-dependent stability of the anthocyanins was investigated. Four anthocyanins were incubated for 24 h in aqueous solutions at 13 different pH levels between 0.6 and 5.2, after which the samples were analyzed by HPLC. More than 90% of each anthocyanin remained intact up to pH 3.3. At pH 3.8 a local minimum in stability was detected, and at pH >4.5 the stability rapidly decreased. The antioxidant capacity of all 13 black currant juices was investigated by TEAC and FRAP, and the antioxidant 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 anthocyanin content or to vitamin C, signifying that other very potent antioxidants are present in commercial black currant juices.

KW - Anthocyanins

KW - Black currant

KW - HPLC

KW - pH stability

KW - Ribes nigrum L.

UR - http://www.scopus.com/inward/record.url?scp=0141743340&partnerID=8YFLogxK

U2 - 10.1021/jf034004+

DO - 10.1021/jf034004+

M3 - Journal article

C2 - 13129285

AN - SCOPUS:0141743340

VL - 51

SP - 5861

EP - 5866

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 20

ER -