Determination of anthocyanins from acerola (Malpighia emarginata DC.) and acai (Euterpe oleracea Mart.) by HPLC-PDA-MS/MS

被引：135

作者：

de Rosso, Veridiana Vera ^{[1
]}

Hillebrand, Silke ^{[2
]}

Montilla, Elyana Cuevas ^{[2
]}

Bobbio, Florinda O. ^{[1
]}

Winterhalter, Peter ^{[2
]}

Mercadante, Adriana Z. ^{[1
]}

机构：

[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP, Brazil

[2] Tech Univ Carolo Wilhelmina Braunschweig, Inst Food Chem, D-38106 Braunschweig, Germany

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2008年 / 21卷 / 04期

基金：

巴西圣保罗研究基金会;

关键词：

anthocyanins; bioactive compounds; functional food; HPLC-PDA-MS/MS; acerola varieties; Malpighia emarginata DC; barbados cherry; acai; acai palm; Euterpe oleracea Mart; Brazil;

D O I：

10.1016/j.jfca.2008.01.001

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The anthocyanins from acerola and acai, two tropical fruits known for their bioactive compounds, were studied. Two varieties of acerola in natura and one brand of frozen pulp of acai were analyzed by high-performance liquid chromatography connected to photodiode array and mass spectrometry detectors (HPLC-PDA-MS/MS). The acai pulp presented 282-303mg/100g of total anthocyanin, with predominance of cyanidin 3-glucoside and cyanidin 3-rutinoside, in average proportions of 13% and 87%, respectively. The composition of the two acerola varieties (Waldy Cati 30 and Olivier) were similar, being cyanidin 3-rhamnoside (76-78%) the major anthocyanin, followed by pelargonidin 3-rhamnoside (12-15%). The acerola Waldy variety showed total anthocyanin content of 6.5-7.6mg/100g, while 7.9-8.4mg/100g were found in the Olivier variety, for fruits harvested in 2003 and 2004. No statistical differences were found between varieties and harvests for the total anthocyanin content in acerola fruits. (C) 2008 Elsevier Inc. All rights reserved.

引用

页码：291 / 299

页数：9

共 40 条

[1]

Bobbio F. O., 2000, Ciencia e Tecnologia de Alimentos, V20, P388, DOI 10.1590/S0101-20612000000300018

[2] Influence of cultivar on quality parameters and chemical composition of strawberry fruits grown in Brazil [J].

Cordenunsi, BR ;

do Nascimento, JRO ;

Genovese, MI ;

Lajolo, FM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (09) :2581-2586

[3] Improved method for the stabilization of anthocyanidins [J].

Dao, LT ;

Takeoka, GR ;

Edwards, RH ;

Berrios, JD .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1998, 46 (09) :3564-3569

[4] Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit [J].

de Ancos, B ;

Ibañez, E ;

Reglero, G ;

Cano, MP .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (03) :873-879

[5] Activity of pectinmethylesterase, pectin content and vitamin C in acerola fruit at various stages of fruit development [J].

de Assis, SA ;

Lima, DC ;

Oliveira, OMMD .

FOOD CHEMISTRY, 2001, 74 (02) :133-137

[6] The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola [J].

De Rosso, Veridiana V. ;

Mercadante, Adriana Z. .

FOOD CHEMISTRY, 2007, 103 (03) :935-943

[7] Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests [J].

De Rosso, VV ;

Mercadante, AZ .

FOOD RESEARCH INTERNATIONAL, 2005, 38 (8-9) :1073-1077

[8] Separation and purification of anthocyanins by high-speed countercurrent chromatography and screening for antioxidant activity [J].

Degenhardt, A ;

Knapp, H ;

Winterhalter, P .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (02) :338-343

[9] Phytochemical composition and pigment stability of acai (Euterpe oleracea Mart.) [J].

Del Pozo-Insfran, D ;

Brenes, CH ;

Talcottt, ST .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (06) :1539-1545

[10]

Francis F.J., 1982, ANTHOCYANINS FOOD CO, P182, DOI DOI 10.1016/B978-0-12-472550-8.50011-1

← 1 2 3 4 →