High Pressure Liquid Chromatography of Anthocyanins

Manley, C. H.; Shubiak, Peter

doi:10.1016/s0315-5463(75)73699-4

Cited by 22 publications

(4 citation statements)

References 21 publications

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“…other polyphenolic substances, 272 NATURAL FOOD COLORANTS pectin) that could influence the stability and/or analysis of these pigments. Co-extracted flavonoids, which react similarly with the common reagents used for phenolic analysis, are commonly removed via chromatographic techniques employing insoluble polyvinylpyrrolidone (PVP) [324][325][326], polyamide [327], combination polyamide-PVP [59,328,329]. Sephadex G-25 [101] or LH-20 [101,330,331], octadecylsilane [101,331,332], weak anion exchange (e.g.…”

Section: Purificationmentioning

confidence: 99%

Natural Food Colorants

1996

111

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Preface to the second editionIn this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual contributions, involving in several cases an expansion to the text by the addition of new material. The new chapters are on the role of biotechnology in food colorant production and on safety in natural colorants, two areas which have undergone considerable change and development in the past five years. We have also persuaded the publishers to indulge in a display of colours by including illustrations of the majority of pigments of importance to the food industry. Finally we have rearranged the order of the chapters to reflect a more logical sequence. We hope this new edition will be greeted as enthusiastically as the first.It remains for us, as editors, to thank our contributors for undertaking the revisions with such thoroughness and to thank Blackie A&P for their support and considerable patience.

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Section: Purificationmentioning

confidence: 99%

Natural Food Colorants

1996

111

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“…The early means for the separation of anthocyanins, thinlayer chromatography (TLC), was supplanted several years ago by high-pressure liquid chromatography (HPLC) (13,14). Currently HPLC is the most commonly used method, with capillary electrophoresis of increasing interest (15).…”

Section: Introductionmentioning

confidence: 99%

A Simple Extraction and Chromatographic System for the Simultaneous Analysis of Anthocyanins and Stilbenes ofVitisSpecies

Ali

Strommer

2003

J. Agric. Food Chem.

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A separation system has been developed to permit the simultaneous analysis of major anthocyanins and stilbenes from berries of Vitis species in <1 h. The system makes use of separation by HPLC and detection by UV-visible absorption and fluorescence, for anthocyanins and stilbenes, respectively, with the two detection systems linked in series. Monitoring the absorption at 520 nm permits ready identification and quantification of major anthocyanins. Chromatograms derived from fluorescence (330 nm excitation/374 nm emission) produce less clear data for the piceids and resveratrols, which are present in much lower amounts; peaks for these compounds can be verified by means of external or internal standards.

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“…Strack and Mansell (1975) demonstrated that polyamide column chromatography showed good retention of anthocyanins from aqueous plant extracts, while permitting the removal of sugars, organic acids, soluble polysaccharides, proteins and cations, simply by washing with water. Manley and Shubiak (1975) observed better resolution of anthocyanins using polyamide instead of PVP, chemically bonded to the surface of glass beads, in an investigation of several HPLC systems. They reported optimum resolution efficiency using a combined insoluble PVP-polyamide system for purification and subsequent separation of complex anthocyanin mixtures.…”

Section: Analysis Of Anthocyanins Qualitative Analysismentioning

confidence: 99%

“…Despite the previous limitations imposed by the detector systems available, the ability to quantitatively analyze individual anthocyanins without extensive preliminary purification provided the incentive for developing HPLC methodology for such quantitative work. The first application of HPLC to anthocyanins was by Manley and Shubiak (1975) who separated the three monoglucosides of malvidin, petunidin, and peonidin. In a subsequent study, Williams et al (1978) separated the anthocyanin pigments from grapes into twenty discrete peaks.…”

Section: As Indicated Bymentioning

confidence: 99%

A Review: Separation and Chemical Properties of Anthocyanins Used for Their Qualitative and Quantitative Analysis

Jackman

Yada

Tung

1987

J Food Biochemistry

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Methods of analysis for naturally occurring anthocyanins are described. The large number of chemical groups which may bind to the flavylium molecule has contributed to a large variation in structure, making the qualitative analysis of anthocyanins difficult. Qualitative analysis has generally involved preliminary solvent extraction followed by chromatographic separation and purification of pigments. Individual anthocyanins are then characterized by their chromatographic mobility, absorption spectra, and by means of controlled hydrolysis and oxidation tests. Quantitative analysis of anthocyanins may be carried out using either differential or subtractive spectral methods. The validity of results obtained by either of these methods is dependent on the presence or absence of interfering substances within the samples. Where the quantification of individual anthocyanins is desired, their separation from a mixture, normally by means of column chromatography, is first necessary. High resolution of microgram quantities of anthocyanin without the need for extensive sample purification prior to analysis has led to an increase in the use of HPLC techniques for quantitative work.

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High Pressure Liquid Chromatography of Anthocyanins

Cited by 22 publications

References 21 publications

Natural Food Colorants

Natural Food Colorants

A Simple Extraction and Chromatographic System for the Simultaneous Analysis of Anthocyanins and Stilbenes ofVitisSpecies

A Review: Separation and Chemical Properties of Anthocyanins Used for Their Qualitative and Quantitative Analysis

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