Determination of anthocyanins by HPLC methods (review)
Abstract
In a brief review, the main HPLC methods with different detection systems for the determination of anthocyanins were considered. The main detectors used were: ultraviolet, mass spectrometric, diode array, electrochemical and their combinations. The review provides data on the total content of anthocyanins in food products, as well as a list of fruits, berries, vegetables, grains, drinks in which the composition of anthocyanins was determined by different HPLC methods. A list of diseases, the risk of which is reduced with regular consumption of anthocyanins was provided. These diseases include: cardiovascular, oncological, diabetes, neurodegenerative diseases, and others. Some studies have shown that anthocyanins have a therapeutic effect.
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References
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