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Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains.
J Agric Food Chem. 2005 Apr 20; 53(8):3101-13.JA

Abstract

Anthocyanins in common foods in the United States, other than fruits and berries, were identified and characterized by high-performance liquid chromatography (HPLC)-electrospray ionization-tandem mass spectrometry coupled with diode array detection. Of all of the 40+ vegetables, nuts, and grains screened, seven vegetables, one nut, and one grain were found to contain anthocyanins; the number of anthocyanins detected varied from two in pistachio nuts to 34 in red radishes. The individual anthocyanins were identified by comparing their mass spectrometric data and retention times with those of standards, published data, and reference food samples. In all of the samples analyzed, except for sorghum, only six common anthocyanidins (delphinidin, cyanidin, pelargonidin, petunidin, peonidin, and malvidin) were found as their glycosides. Anthocyanins in certain vegetables such as red cabbage and red radish were highly conjugated with sugars and acylated groups, and thus, their structures were very complicated. Eight different either aliphatic or aromatic acylated groups (acetoyl, coumaroyl, malonoyl, p-hydroxybenzoyl, feruoyl, caffeoyl, sinapoyl, and oxaloyl) were identified in the anthocyanins. In addition to glucose, six other sugar moieties (galactose, xylose, rhamnose, rutinose, sambubiose, and laminaribiose) were observed. Three varieties of sorghum were found to contain 3-deoxyanthocyanidins and their derivatives as major anthocyanins. A number of new anthocyanins were identified in the foods studied. This paper presents complete HPLC profiles and MS spectrometric data, obtained under the same experimental conditions, for common vegetables, pistachio nuts, and sorghum that contain anthocyanins.

Authors+Show Affiliations

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

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15826066

Citation

Wu, Xianli, and Ronald L. Prior. "Identification and Characterization of Anthocyanins By High-performance Liquid Chromatography-electrospray Ionization-tandem Mass Spectrometry in Common Foods in the United States: Vegetables, Nuts, and Grains." Journal of Agricultural and Food Chemistry, vol. 53, no. 8, 2005, pp. 3101-13.
Wu X, Prior RL. Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains. J Agric Food Chem. 2005;53(8):3101-13.
Wu, X., & Prior, R. L. (2005). Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains. Journal of Agricultural and Food Chemistry, 53(8), 3101-13.
Wu X, Prior RL. Identification and Characterization of Anthocyanins By High-performance Liquid Chromatography-electrospray Ionization-tandem Mass Spectrometry in Common Foods in the United States: Vegetables, Nuts, and Grains. J Agric Food Chem. 2005 Apr 20;53(8):3101-13. PubMed PMID: 15826066.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: vegetables, nuts, and grains. AU - Wu,Xianli, AU - Prior,Ronald L, PY - 2005/4/14/pubmed PY - 2005/5/27/medline PY - 2005/4/14/entrez SP - 3101 EP - 13 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 8 N2 - Anthocyanins in common foods in the United States, other than fruits and berries, were identified and characterized by high-performance liquid chromatography (HPLC)-electrospray ionization-tandem mass spectrometry coupled with diode array detection. Of all of the 40+ vegetables, nuts, and grains screened, seven vegetables, one nut, and one grain were found to contain anthocyanins; the number of anthocyanins detected varied from two in pistachio nuts to 34 in red radishes. The individual anthocyanins were identified by comparing their mass spectrometric data and retention times with those of standards, published data, and reference food samples. In all of the samples analyzed, except for sorghum, only six common anthocyanidins (delphinidin, cyanidin, pelargonidin, petunidin, peonidin, and malvidin) were found as their glycosides. Anthocyanins in certain vegetables such as red cabbage and red radish were highly conjugated with sugars and acylated groups, and thus, their structures were very complicated. Eight different either aliphatic or aromatic acylated groups (acetoyl, coumaroyl, malonoyl, p-hydroxybenzoyl, feruoyl, caffeoyl, sinapoyl, and oxaloyl) were identified in the anthocyanins. In addition to glucose, six other sugar moieties (galactose, xylose, rhamnose, rutinose, sambubiose, and laminaribiose) were observed. Three varieties of sorghum were found to contain 3-deoxyanthocyanidins and their derivatives as major anthocyanins. A number of new anthocyanins were identified in the foods studied. This paper presents complete HPLC profiles and MS spectrometric data, obtained under the same experimental conditions, for common vegetables, pistachio nuts, and sorghum that contain anthocyanins. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15826066/Identification_and_characterization_of_anthocyanins_by_high_performance_liquid_chromatography_electrospray_ionization_tandem_mass_spectrometry_in_common_foods_in_the_United_States:_vegetables_nuts_and_grains_ L2 - https://doi.org/10.1021/jf0478861 DB - PRIME DP - Unbound Medicine ER -