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Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency.
J Agric Food Chem. 2003 Sep 24; 51(20):5861-6.JA

Abstract

Quantitative determinations of the four black currant anthocyanins, cyanidin 3-O-beta-glucoside, cyanidin 3-O-beta-rutinoside, delphinidin 3-O-beta-glucoside, and delphinidin 3-O-beta-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.

Authors+Show Affiliations

Nielsen IL
Institute of Food Safety and Nutrition, Danish Veterinary and Food Administration, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark.
Haren GR
No affiliation info available
Magnussen EL
No affiliation info available
Dragsted LO
No affiliation info available
Rasmussen SE
No affiliation info available

MeSH

AnthocyaninsAntioxidantsBeveragesChromatography, High Pressure LiquidDrug StabilityFruitHydrogen-Ion ConcentrationMass SpectrometryRibesSolutionsWater

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

13129285

Citation

Nielsen, Inge Lise F., et al. "Quantification of Anthocyanins in Commercial Black Currant Juices By Simple High-performance Liquid Chromatography. Investigation of Their pH Stability and Antioxidative Potency." Journal of Agricultural and Food Chemistry, vol. 51, no. 20, 2003, pp. 5861-6.
Nielsen IL, Haren GR, Magnussen EL, et al. Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency. J Agric Food Chem. 2003;51(20):5861-6.
Nielsen, I. L., Haren, G. R., Magnussen, E. L., Dragsted, L. O., & Rasmussen, S. E. (2003). Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency. Journal of Agricultural and Food Chemistry, 51(20), 5861-6.
Nielsen IL, et al. Quantification of Anthocyanins in Commercial Black Currant Juices By Simple High-performance Liquid Chromatography. Investigation of Their pH Stability and Antioxidative Potency. J Agric Food Chem. 2003 Sep 24;51(20):5861-6. PubMed PMID: 13129285.
* Article titles in AMA citation format should be in sentence-case
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 Lise F, AU - Haren,Gitte Ravn, AU - Magnussen,Eva Loftin, AU - Dragsted,Lars O, AU - Rasmussen,Salka E, PY - 2003/9/18/pubmed PY - 2003/10/28/medline PY - 2003/9/18/entrez SP - 5861 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 20 N2 - Quantitative determinations of the four black currant anthocyanins, cyanidin 3-O-beta-glucoside, cyanidin 3-O-beta-rutinoside, delphinidin 3-O-beta-glucoside, and delphinidin 3-O-beta-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. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/13129285/Quantification_of_anthocyanins_in_commercial_black_currant_juices_by_simple_high_performance_liquid_chromatography__Investigation_of_their_pH_stability_and_antioxidative_potency_ DB - PRIME DP - Unbound Medicine ER -