Determination of anthocyanins in fruits and other beverages

It was concluded from the data that the method is suitable for the differentiation between fruits and may help the detection of adulteration [241], 

An HPLC separation method using acetone in the mobile phase revealed that anthocyanins of blackcurrant seeds readily react with acetone, as shown in Fig. 2.107. This finding indicates that the use of acetone in the mobile phase may lead to distorted results in the analysis of anthocyanins [242], 

A combined technique has been developed for the preparative isolation of anthocyanins from blackcurrant (Ribes nigrum) fruits. Frozen berries (370 g) were extracted three times with 11 of methanol containing 0.1 per cent TFA at 4°C for 6 h. The combined exracts were concentrated, diluted to 250 ml with water and extracted with ethyl acetate. The aqueous phase was concentrated to 100 ml and applied in an ion-exchange column. The column 

IDENTIFIED ANTHOCYANINS AND ANTHOCYANIDINS AND THEIR OCCURRENCE IN VARIOUS RED FRUIT JUICE 

The data prove that the retention order of anthocyanins deviates from each other in HPLC and TLC suggesting the involvement of a different retention mechanism. It was stated that the preseparation of anthocyanins by size-exclusion chromatography is a prerequisite of the successful preparative separation by RP-HPLC [244], 

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