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DOI: 10.1055/s-0029-1234560
Determination of total anthocyanins and anthocyanine glycosides in of various edible fruits from Bosnia
The aim of this study was to determine total anthocyanins and anthocyanine glycosides in various fruits of different species and cultivars of sweet cherry Prunus avium L. (Rosaceae), and sour cherry Prunus cerasus L. (Rosaceae). Total anthocyanins were estimated with a spectrophotometric pH differential method. Cyanidin -3- galactoside served as a standard. Anthocyanins were measured by High Pressure Liquid Chromatography with dioda array detection (HPLC-DAD). HPLC-DAD was performed with a Zorbax StableBond-C18 column (250×4.6mm, 5µm), mobile phase was A: acetonitrile 100% and B: 10% (v/v) acetic acid and 1% phosphoric acid in water. Supernatants of fresh fruits were hydrolysed with 2M HCl. As standards for HPLC-DAD were used pelargonidine chloride (C15H11O5Cl), malvidine chloride (C17H15ClO7), delphinidine chloride (C15H11O7Cl), cyanidin-3-galactoside chloride (C21H21ClO11), naringenine-7-glycoside
(C21H22O10), peonidine chloride (C16H13O6Cl), peonidine-3-o-glycoside chloride (C22H23ClO11), petunidine chloride (C16H13ClO7) and malvidine-3-o-galactoside chloride (C23H25ClO12). The samples were monitored at 517/525 and 220/254nm. Results: Total content of anthocyanins were 2.36mg/g of fresh weight of wild cherry, 0.10mg/g of sweet cherry and 0.17mg/g of sour cherry. Next, using HPLC-DAD in wild cherry the following aglucone were found: malvidin, peonidin, pelargonidin, delphinidin and petunidin. In sweet and sour cherry only two aglucone, peonidin and pelargonidin were found.