Quantitative Methods for Anthocyanins. 4. Determination of Individual Anthocyanins in Cranberry and Cranberry Products

Abstract

SUMMARY– A new method was developed to determine the quantities of the four major anthocyanins in cranberry and cranberry products. The pigments were streaked on Whatman No. 1 paper and separated by multiple ascending chromatography with 1‐butanol‐benzene‐formic acid‐water (100:19: 10:25). The individual bands were measured by transmission densitometry at 525 nm. The ratio of individual pigments was calculated from the densitometric peak areas. The linearity of densitometric response for anthocyanins was established. The amount of each individual anthocyanin present was calculated from the total anthocyanin content and the ratio of individual anthocyanins. The reproducibility of the methods was 6% for the two arabinosides and 4 to 5% for the two galactosides expressed as the coefficient of variability.

Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms

“…The total anthocyanins content (TAC) were determined according to Fuleki and Francis (1968) with some modifications (Lee et al, 2005). Two different dilutions of each sample were prepared using potassium chloride buffer (0.0025 M) for pH 1.0 and sodium acetate buffer (0.4 M) for pH 4.5.…”

Polyphenolic content, antiradical activity, stability and microbiological quality of elderberry (Sambucus nigra L.) extracts

“…(Fuleki and Francis, 1968). In this paper, the degradation index (average values of DI = 1.035) was similar for all fruit extracts, thus indicating that the stability of anthocyanins in the extracts did not depend on the cultivars of elderberry.…”

“…Absorbance was measured in extracts at λ max = 508 nm using a Shimadzu UV-1800 spectrophotometer. The degradation index (DI) of these extracts was calculated using the formula presented by Fuleki and Francis (1968).…”

Quantitative Changes in Health-Promoting Components in Stored Sorbets Obtained From Berry Fruits

“…Wyniki wyrażano jako mg cyjanidyno-3-glukozydu w 100 g próbki. Indeks degradacji (ID) tych związków oznaczano metodą różnicowego pH zgodnie z opisem podanym przez Fuleki i Francisa [5]. ID definiowany jest jako stosunek ogólnej zawartości antocyjanów (zdegradowanych i niezdegradowanych) do zawartości antocyjanów niezdegradowanych.…”