2013, Volume 16, Issue 1
Anthocyanin Profile of Blackberries and Grapes
1 National Research and Development Institute for Cryogenics and Isotopic Technologies - ICSI Rm. Valcea, Uzinei Street no. 4, PO Box Râureni 7, 240050, Râmnicu Vâlcea, Romania
2 Institute of Macromolecular Chemistry „Petru Poni”, Iasi, Romania
3 The “Gheorghe Asachi” Technical University of Iasi, 73 Dimitrie Mangeron Blv, Iasi, Romania
*Corresponding author: Violeta Niculescu, E-mail: email@example.comPublished: May 2013
Anthocyanins are a class of flavonoid compounds, which are polyphenols widely distributed in plants. Anthocyanin pigments are responsible for red, purple, and blue colors of many fruits, vegetables, cereal grains and flowers. Blackberries and grapes are rich in polyphenols, including anthocyanins. They have also been very useful in taxonomic studies.
The purpose of these studies was to determine the anthocyanic profile of blackberries and grapes. The anthocyanin profiles of blackberries and grape berries were analyzed by HPLC-ESI-MS/MS. The results identified 4 peaks and 4 anthocyanins compounds in blackberry and 11 peaks and 14 anthocyanins compounds in grapes. The anthocyanin profile of blackberries and grapes consists of anthocyanin monoglucosides, diglucosides and acetylglucoside, coumaroyl mono- and diglucosides.
Anthocyanin, blackberries, grapes, polyphenols.
Tag search Anthocyanin blackberries grapes polyphenols