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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
Keywords: black chokeberry; anthocyanins; chromatography
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.
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article language: Serbian
document type: Professional Paper
DOI: 10.5937/HraIsh1502037P
published in SCIndeks: 16/11/2019

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