COMPARATIVE ANALYSIS OF ANTHOCYANIN COMPOSITION OF JUICES OBTAINED FROM SELECTED SPECIES OF BERRY FRUITS
 
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Pol. J. Food Nutr. Sci. 2006;56(4):401–407
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ABSTRACT
A qualitative and quantitative analysis of anthocyanins in juices of three varieties of strawberry (Senga, Ducat, Marmolada), raspberry (Beskid, Canby, Malling Seedling), black currant (Ben Lomond, Titania, Ojebyn) and red currant (Rondom, Jonker, Holenderska) picked in three following years: 1998, 1999 and 2000, was presented in this paper. An HPLC technique was applied using a Gilson chromatograph and a DAD detector. Prior to the chromatographic analysis, anthocyanins were purified on a mini-column Sep-Pak C18 Waters. It was indicated that within species the juices examined differed in the quantitative and qualitative composition of anthocyanins. Pelargonidin-3-glucoside and cyanidin-3-xylorutinoside were the main anthocyanins in strawberry and red currant juices, respectively, independently of variety. Those anthocyanins were not detected in raspberry and black currant juices, in which cyanidin-3-sophoroside as well as delphinidin-3-rutinoside and cyanidin-3-rutinoside were the main anthocyanins, respectively. Differences of anthocyanin composition of juices obtained from different berry fruits create the possibility of detecting the adulterations of expensive raspberry and black currant juices with cheap strawberry and red currant juices on the basis of anthocyanin analysis.
ISSN:1230-0322