Characterization of anthocyanins in fruit juices and natural colorants Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/nc580p61w

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  • A method for separation and characterization of individual anthocyanins was developed. High Performance Liquid Chromatography (HPLC) with a polymer based reversed-phase column was used to separate the pigments while on-line Photodiode Array Detection (PDA) was employed to record the UV and Visible spectrum of the individual peaks. Spectral information obtained from on-line PDA detection provided information about: 1) the nature of the aglycone, 2) the sugar substitution pattern and 3) the presence or absence of hydroxy aromatic organic acids. The nature of the glycosidation can be determined from the HPLC retention characteristics. The HPLC/PDA methods were employed to characterize the anthocyanin profiles of the pigments in cranberry, roselle, cherry, bilberry, grape, red cabbage, black raspberry, blackberry, elderberry, plum, blackcurrant and strawberry. The anthocyanidin profiles were also determined for the samples for purposes of confirmation of the anthocyanin data. In addition to the anthocyanin and anthocyanidin profiles, the general coloring properties for most of the samples were also determined. Included were Hunter L, a, b values, total anthocyanin pigment concentration, wavelength maxima, percent tannin measurements, tinctoral strength, pH measurements and titratable acidity.
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