Anthocyanins profiles

Chonng, M.-G. et al., Anthocyanin profile of Korean cultivated kidney bean (Phaseolus vulgaris L.), J. Agric. Food Chem., 51, 7040, 2003. 

Hale, M.L., Erancis, E.J., and Eagerson, I.S., Detection of enocyanin in cranherry juice cocktail hy HPLC anthocyanin profile, J. Food Set, 51, 1511, 1986. 

The anthocyanin profile of the flowers of Vanda (Orchidaceae) was investigated with a similar technique. Flowers (2 kg) were extracted with 101 of methanol-acetic acid-water (9 l 10,v/v) at ambient temperature for 24 h. The extract was purified by column chromatography, paper chromatography, TLC and preparative RP-HPLC. Analytical HPLC was carried out in an ODS column (250 X 4.6 mm, i.d.) at 40°C. Gradient conditions were from 40 per cent to 85 per cent B in 30 min (solvent A 1.5 per cent H3P04 in water solvent B 1.5 per cent H3P04, 20 per cent acetic acid and 25 per cent ACN in water). The flow rate was 1 ml/min and analytes were detected at 530 nm. The chemical structures of acylated anthocyanins present in the flowers are compiled in Table 2.90. The relative concentrations of anthocyanins in the flower extracts are listed in Table 2.91. It can be concluded from the results that the complex separation and identification methods (TLC, HPLC, UV-vis and II NMR spectroscopy, FAB-MS) allow the separation, quantitative determination and identification of anthocyanins in orchid flowers [262],... 

MALDI-TOF-MS has been used to identify and quantify other anthocyanins in foods.When the anthocyanin content of highbush blueberries at different stages of anthocyanin formation were analyzed by both HPLC and MALDI-TOF-MS, it was found that both techniques provided comparable quantitative anthocyanin profiles. While HPLC could distinguish anthocyanin isomers, MALDI-TOF-MS proved to be more rapid. MALDI-TOF-MS has also been used to identify the isoflavones in soy samples. In a comparison of several matrices, 2, 4, 6 -trihydroxyacetophenone (THAP) and 2,5-dihydroxybenzoic acid... 

Niinez, V. et al., Vitis vinifera L. cv. Graciano grapes characterized by its anthocyanin profile. 

Cano-Lopez, M., Pardo-Minguez, F., Lopez-Roca, J. M., and Gomez-Plaza, E. (2007). Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation. Eur. Food Res. Technol. 225,127-132. 

Either Basic Protocol 1 or the Alternate Protocol should first be conducted in analyzing an unknown sample. Because of its ease and simplicity, sample preparation of anthocyanins and their HPLC separation on silica Cl8 columns (see Basic Protocol 1) is usually the preferred choice, unless the presence of acylated anthocyanins is anticipated, in which case the protocol described for acylated anthocyanins is used (see Alternate Protocol). If the anthocyanin profile is inconsistent with previously published chromatograms, or if there are extraneous unidentified peaks, then simplification is recommended (see Basic Protocol 3). Acid hydrolysis will simplify the chroma-... 

Most anthocyanin analysis today is carried out using reverse-phase HPLC, often coupled with diode array detection, as this offers the best approach to assess these compounds. The use of reverse-phase HPLC means that predictions can be made about die elution order of compounds from the column, which is based on their polarity and makes the interpretation of the anthocyanin profiles easier. A couple of useful chapters that discuss the analysis of anthocyanin pigments more fully are those of Lea (1988) and Wrolstad et al. (1995). Both of these describe more fully the types of methods used and give examples of profiles found in different fruit types. The method used by Wrolstad et al., is similar to the procedure that is routinely used at RSSL for this type of analysis. 

The anthocyanin profile has been used as chemotaxonomy criteria to establish differences between grape varieties. Relationships between the individual or the total concentration of the different anthocyanidins have been proposed for... 

Nunez, V., Monagas, M., Gomez-Cordoves, C., Bartolome, B. (2004). Vitis vinifera L. cv. Gradano grapes characterized by its anthocyanin profile. Postharvest Biol. Technol. 31, 69-79. 

Figure 2.14 HPLC anthocyanins profile of Cabernet sauvignon grape skins extract. 1. delphinidin-3-glucoside (glu), 2. cyanidin-3-glu, 3. petunidin-3-glu, 4. penidin-3-glu, 5. malvidin-3-glu, 6. delphinidin-3-glu-acetate (ac.), 7. cyanidin-3-glu-ac., 8. petunidin-3-glu-ac., 9. peonidin-3-glu-ac., 10. malvidin-3-glu-ac., 11. delphinidin-3-glu-p-coumarate (p-coum.), 12. malvidin-3-glu-caffeate, 13. cyanidin-3-p-coum., 14. petunidin-3-p-coum., 15. peonidin-3-p-coum., 16. malvidin-3-p-coum...

Figure 3.15 LC-UV anthocyanin profile recorded at wavelength 520 nm of a hybrid grape crude extract (Clinton, Vitis labrusca x Vitis riparia). Analytical conditions column C18 (250 x 4.6mm, 5pm), binary solvent composed of A) H20/formic acid (90 10 v/v) and B methanol/H20/formic acid (50 40 10 v/v/v) gradient program from 15% to 45% of B in 15min, 45-70% B in 30min, 70-90% B in lOmin, 90-99% B in 5min, 99-15% B in 5min (flow rate 1 mL/min). (Reprinted from American Journal of Enology and Viticulture 51, Favretto and Flamini, Copyright 2000)...

Gomez-Ariza, J.L., Garcia-Barrera, T. and Lorenzo, F. (2006) Anthocyanins profile as fingerprint of wines using atmospheric pressure photoionisation coupled to quadrupole time-of-flight mass spectrometry, Anal. Chim. Acta, 570(1), 101-108. 

The anthocyanin profiles (Fig 6 a, b) show that malvidin-3G and its acylated derivatives are those most adsorbed and deIphinidin-3G (and their acetylderivate) are the least. The non-adsorption of cyanidin glycoside might be explained by its low initial concentration in the wine. It is also the starting anthocyanin for the formation of all others through the action of flavonyl-3-hydroxylase and methyl-transferase. Further, because of its highly hydrophilic nature, what is availiable is more likely to remain in the wine than to enter the yeast cell walls. 

The objective of this work is to establish anthocyanin profiles and individual anthocyanins in Cabernet Sauvignon wines in selected vintages by LC-MS/MS, and to elucidate the mechanisms of anthocyanin transformation. Based on anthocyanin profiles established, the involvement of anthocyanins in wine s reduced astringency during maturation is discussed. 

Cabernet Sauvignon grape skins (50g) were extracted twice with 100 mL of methanol. Extract was combined and evaporated under reduced pressure to remove methanol. Residue was reconstituted to 20 mL with water. Five milliliters of water solution was passed through a preconditioned C-18 Sep-Pak cartridge (Waters Corporation). The adsorbed pigments were washed with 5 mL of water and eluted with 2 mL of 0.01% HCl methanol. The eluant was stored at -20 °C prior to HPLC analysis. Cabernet Sauvignon grape skins were also extracted with 75% acetone with 0.2% acetic acid to compare anthocyanin profiles in different extraction procedures. 

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