Determination of anthocyanin composition of red currant fruits by RP HPLC
Abstract
By means of RP HPLC with spectrophotometric and mass-spectrometric detection the anthocyanin
patterns of red colored currant varieties fruits harvested in Kursk have been determined. The separation map
of all main components in eluent system of «acetonitrile – water - 10 vol. % of HCOOH» was built revealing
possibilities of the system to determine the individual compounds. Particularities of solute differentiation by
means of relative retention parameters, electron spectra as well as mass-spectra for ESI-mode are discussed.
All the solutes were found to be composed by a single aglicon – cyanidin; the full spectrum of derivatives
was described by cyanidine-3-glucoside transformation under activity of three specific enzymes giving rise to
three types of anthocyanin complexes. The first type includes cultivars with all of six possible glycosides
witch are synthesized by RT (6”-rhamnosyltransferase), 2”XT (2”-xylosyltransferase) and 2”GT (2”-
glucosyltransferase). For the second type of complexes a loss of 2”GT is a characteristic fixture, while the
third type has a simplest composition due to activity of the lonely RT. The Viksne variety had a largest
anthocyanin accumulation (above 140 mg per 100 g of fresh fruits).
Downloads
References
2. Harborne J.B., Hall E., Phytochem., 1964, Vol. 3, pp. 453-463.
3. Deineka V.I., Russian J. Phys. Chem., 2006, Vol. 80, pp. 429-434.
4. Lee J., Durst R.W., Wrolstad R.W., J. AOAC Internat., 2005, Vol. 88, pp. 1269-1278.
