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Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries.
J Agric Food Chem. 2005 Apr 06; 53(7):2589-99.JA

Abstract

Anthocyanins were systematically identified and characterized by HPLC-ESI-MS/MS coupled with diode array detection in common fruits from U.S. food markets and other commercial sources. Of the 25 different fruits that were screened, 14 fruits were found to contain anthocyanins; the number of anthocyanins varied from 2 in peaches and nectarines to 31 in Concord grape. The individual anthocyanins were identified by comparing their mass spectral data and retention times with those of standards and published data. In all of the samples analyzed, only 6 common anthocyanidins, delphinidin, cyanidin, pelargonidin, petunidin, peonidin and malvidin, were found. In addition to the well-known major anthocyanins, a number of minor anthocyanins were identified for the first time. Some possible guidelines that help to identify anthocyanins in foods with complex anthocyanin composition were deduced and discussed. For the first time, this paper presents complete anthocyanin HPLC profiles and MS spectral data of common fruits using the same uniform experimental conditions.

Authors+Show Affiliations

Agriculture Research Service, U.S. Department of Agriculture, Arkansas Children's Nutrition Center, 1120 Marshall Street, Little Rock, Arkansas 72202, USA.No affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

15796599

Citation

Wu, Xianli, and Ronald L. Prior. "Systematic Identification and Characterization of Anthocyanins By HPLC-ESI-MS/MS in Common Foods in the United States: Fruits and Berries." Journal of Agricultural and Food Chemistry, vol. 53, no. 7, 2005, pp. 2589-99.
Wu X, Prior RL. Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries. J Agric Food Chem. 2005;53(7):2589-99.
Wu, X., & Prior, R. L. (2005). Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries. Journal of Agricultural and Food Chemistry, 53(7), 2589-99.
Wu X, Prior RL. Systematic Identification and Characterization of Anthocyanins By HPLC-ESI-MS/MS in Common Foods in the United States: Fruits and Berries. J Agric Food Chem. 2005 Apr 6;53(7):2589-99. PubMed PMID: 15796599.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: fruits and berries. AU - Wu,Xianli, AU - Prior,Ronald L, PY - 2005/3/31/pubmed PY - 2005/5/19/medline PY - 2005/3/31/entrez SP - 2589 EP - 99 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 7 N2 - Anthocyanins were systematically identified and characterized by HPLC-ESI-MS/MS coupled with diode array detection in common fruits from U.S. food markets and other commercial sources. Of the 25 different fruits that were screened, 14 fruits were found to contain anthocyanins; the number of anthocyanins varied from 2 in peaches and nectarines to 31 in Concord grape. The individual anthocyanins were identified by comparing their mass spectral data and retention times with those of standards and published data. In all of the samples analyzed, only 6 common anthocyanidins, delphinidin, cyanidin, pelargonidin, petunidin, peonidin and malvidin, were found. In addition to the well-known major anthocyanins, a number of minor anthocyanins were identified for the first time. Some possible guidelines that help to identify anthocyanins in foods with complex anthocyanin composition were deduced and discussed. For the first time, this paper presents complete anthocyanin HPLC profiles and MS spectral data of common fruits using the same uniform experimental conditions. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15796599/Systematic_identification_and_characterization_of_anthocyanins_by_HPLC_ESI_MS/MS_in_common_foods_in_the_United_States:_fruits_and_berries_ L2 - https://doi.org/10.1021/jf048068b DB - PRIME DP - Unbound Medicine ER -