Univerzita Pardubice Fakulta chemicko- technologická

Univerzita Pardubice

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Publikace detail

Determination o anthocyanins in elderberry fruit

Autoři: Šilarová Petra | Dubnová Lucie | Česlová Lenka

Rok: 2017

Druh publikace: ostatní - přednáška nebo poster

Strana od-do: nestránkováno

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
eng	Determination o anthocyanins in elderberry fruit	Elderberry fruits are a high source of polyphenolic compounds, which exhibit important physiological functionalities and have been implicated as beneficial agents in a multitude of diseases. This work is focused on one group of phenolic compounds, anthocyanins. Anthocyanins are the most important water-soluble pigments in plants, producing blue, red and purple colours. More intensive utilization of berry anthocyanins as food colorants is an interesting prospect for the food scientist. The choice of a suitable extraction system is very important because anthocyanins are sensitive to pH changes. They are more stable at acidic pH than at neutral or alkaline pH. The quantification of major elderberry anthocyanins (cyanidin-3-O-sambubiosid-5-O-glucosid, cyanidin-3,5-O-diglucosid, cyanidin-3-O-sambubiosid and cyanidin-3-O-glucosid) in all extracts was performed on octadecylsilica gel stationary phase using optimized isocratic separation with aqueous methanol (acidified by formic acid) as a mobile phase. Further, the spectrophotometric methods, total anthocyanin content, total polyphenol content and antioxidant capacity, were used for determination overall amount of polyphenolic compounds in elderberry extract. Results obtained by spectrophotometric methods were statistically compared with content of anthocyanins determined by liquid chromatography. Significant effect of treatment samples after collection (freezing/drying) was evaluated using principal component analysis and analysis of variance. The best correlation of results was observed between pH differential method used for determination of total anthocyanin content and total amount of anthocyanins obtained by chromatographic method.	elderberry, anthocyanins, HPLC