HPLC determination of some viburnum fruits anthocyanins

Abstract

The effectiveness of utilization of anthocyanins relative retention parameters in RP HPLC for
cyanidin acylation type estimation has been shown in the present investigation. The method has been applied
for some Viburnum sp. fruits analysis. It is proposed to verify chromatographically determined types of
anthocyanin with that may be synthesized by relative activity of enzyme involved in the biosynthesis to
escape mistakes of anthocyanin types determination. The great difference in series of anthocyanin species of
the Viburnum opulus, V. dentatum, and V. lantana fruits is a consequence of different routes of anthocyanins
biosynthesis, though all having one common anthocyanidin - cyanidin