Metrics

  • citations in SCIndeks: 0
  • citations in CrossRef:0
  • citations in Google Scholar:[]
  • visits in previous 30 days:8
  • full-text downloads in 30 days:8

Contents

article: 1 from 1  
2015, vol. 56, iss. 2, pp. 37-42
Identification of characteristic anthocyanins in the chokeberry fruit products by HPLC
Pharmanova d.o.o, Kontrola kvaliteta, Obrenovac

emailnadapavicic@pharmanova.com
Keywords: black chokeberry; anthocyanins; chromatography
Abstract
Aronia melanocarpa (black chokeberry) fruits are commonly used in food industry as colouring and flavouring agent, due to bitter, astringent taste and deep purple colour. This plant has a long tradition in European and North American folk medicine, and there is a growing number of scientific studies that examine its pharmacological properties. Fruits are rich in phenolic constituents (procyanidins, anthocyanins and phenolic acids). These structures are known to exhibit antioxidant activities and therefore may contribute to the prevention of heart disease, cancer and inflammatory diseases. Anthocyanins are plant pigments widely distributed in coloured fruits and flowers. The amount and distribution in berries differ depending on their plant species, cultivating and processing. In comparison with other berries and fruits, which are rich in various anthocyanins, black chokeberries have a simple anthocyanin spectrum, mainly containing cyanidin glycosides. The aim of this study was to identify characteristic anthocyanins in the Aronia products (juice, extract, syrup) and to distinguish chokeberry from other plant sources with similar composition. The HPLC/PDA technique has been used to obtain characteristic chromatographic fingerprint. On the chromatograms obtained from Aronia samples, four peaks with the same distribution appear, corresponding to four main chokeberry anthocyanins (cyanidinarabinoside, cyanidin-glucoside, cyanidin-galactoside and cyanidinxyloside). Chromatograms obtained from unknown samples have different peak distribution. There are more peaks with other retention times and lack of peaks characteristic for chokeberry anthocyanins. This indicates that the applied method can be useful in distinguish the chokeberry products from possible counterfeits.
References
Bondre, S., Patil, P., Kulkarni, A., Pillai, M. (2012) Study on isolation and purification of anthocyanins and its application as pH indicator. International Journal of Advanced Biotechnology and Research, 3(3): 698-702
Chandra, A., Rana, J., Li, Y. (2001) Separation, Identification, Quantification, and Method Validation of Anthocyanins in Botanical Supplement Raw Materials by HPLC and HPLC-MS. Journal of Agricultural and Food Chemistry, 49(8): 3515-3521
Jakobek, L., Šeruga, M., Novak, I., Medvidović-Kosanović, M., Šeruga, B. (2008) DPPH radical inhibition kinetic and antiradical activity of polyphenols from chokeberry and elderberry fruits. Pomolog. Croat., 14(2) 12
Kulling, S., Rawel, H. (2008) Chokeberry (Aronia melanocarpa): A Review on the Characteristic Components and Potential Health Effects. Planta Medica, 74(13): 1625-1634
Nakajima, J., Tanaka, I., Seo, O., Yamazaki, M., Saito, K. (2004) LC/PDA/ESI-MS Profiling and Radical Scavenging Activity of Anthocyanins in Various Berries. Journal of Biomedicine and Biotechnology, 2004 (5): 241
Skupien, K., Oszmianski, J. (2007) The effect of mineral fertilization on nutritive value and biologival activity of hokeberry fruit. Agricultural and Food Science, 16:46-45
Tang, D., Yang, D., Tang, A., GaoY,, Jiang, X., Mou, J., Yin, X. (2010) Simultaneous chemical fingerprint and quantitative analysis of Ginkgo biloba extract by HPLC-DAD. Analytical and Bioanalytical Chemistry, 396:3087-3095
U.S.Pharmacopoeia (2013) Dietary Supplements: Official Monograph Powdered Bilberry Extract. USP36/NF31, Vol1:13501352
Xie, P., Chen, S., Liang, Y., Wang, X., Tian, R., Upton, R. (2006) Chomatographic fingerprint analysis: A rational approach for quality assessment of traditional Chinese herbal medicine. Journal of chromatography A, 1112(1-2):171-180
 

About

article language: Serbian
document type: Professional Paper
DOI: 10.5937/HraIsh1502037P
published in SCIndeks: 16/11/2019

Related records

Zb Tehnol fak Leskovac (2009)
Correlation between anthocyanins amount and cherry treatment using HPLC method
Marković Jelena, et al.