Chromatographic analysis of anthocyanins

doi:10.1016/0021-9673(92)85681-I

Journal of Chromatography A

Volume 624, Issues 1–2, 30 October 1992, Pages 221-234

https://doi.org/10.1016/0021-9673(92)85681-I Get rights and content

Abstract

Anthocyanins are the red, blue and purple pigments responsible for the coloration of many plants. These pigments have been the subject of many studies due to their importance as a quality indicator in foods and as an important chemotaxonomic indicator for plants. Early work with anthocyanins employed paper chromatographic methods. More recently, high-performance liquid chromatography has been widely applied to the study of these pigments. The objective of this paper is to review the chromatographic methods that have been employed in the analysis of anthocyanins with emphasis on the more recent developments in high-performance liquid chromatographic analysis of anthocyanins as applied to food quality measurement.

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Blackberry anthocyanins are slightly bioavailable in rats
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Citation Excerpt :
A preliminary step was to determine the anthocyanin content in the blackberry powder added to the diet. Cyanidin 3-glucoside is the major anthocyanin in blackberries, but various other pigments could also be present in small amounts, depending on species or cultivars (18,19). Blackberries used in this study contained, as expected, a large amount of cyanidin 3-glucoside.
Anthocyanins are phenolic compounds widely distributed in fruits and vegetables. Several positive effects of anthocyanin feeding have been described. We evaluated the absorption and metabolism of anthocyanins (cyanidin 3-glucoside and malvidin 3-glucoside) in rats adapted for 8 d to a diet enriched with a lyophilized blackberry powder. Rats had free access to an anthocyanin-containing diet for 8 h/d. Food was consumed throughout this period, and no anthocyanin accumulated in plasma at any of the times of sampling. Anthocyanins were recovered in urine as the intact glycosidic forms, whereas neither aglycone nor conjugates were detected. Moreover, peonidin 3-glucoside was present in urine and could have resulted from hepatic methylation at the 3′ hydroxyl moiety position of cyanidin 3-glucoside. Urinary recovery of cyanidin 3-glucoside in either intact or methylated forms was ∼0.26% of the ingested amount, whereas that of malvidin 3-glucoside was 0.67%. This result suggested that structure of the aglycone moiety of anthocyanins could play an important role in their metabolism. Low amounts of glucosides as well as of cyanidin were recovered in cecal contents. This could result from adaptation of microflora to anthocyanin degradation. Overall, these data indicate that blackberry anthocyanins are excreted in urine as intact and methylated glucoside forms and that their bioavailability is very low compared with other flavonoids.
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ReviewChromatographic analysis of anthocyanins

Abstract

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Phytochemistry

J. Chromatogr.

J. Chromatogr.

Phytochemistry

Phytochemistry

Phytochemistry

J. Chromatogr.

Phytochemistry

J. Chromatogr

J. Chromatogr.

Phytochemistry

Phytochemistry

J. Chromatogr.

J. Chromatogr.

Phytochemistry

J. Chromatogr.

J. Chromatogr.

J. Chromatogr.

Phytochemistry

Food Chem.

Food Chem.

Phytochemistry

Phytochemistry

Phytochemistry

Phytochemistry

Phytochemistry

Biochem. Syst. Ecol.

LC Mag.

J. Food. Sci.

J. Sci. Food Agric.

Am. J. Enol. Vitic.

J. Agric. Food Chem.

J. Food Sci.

J. Food Sci.

Am. J. Enol. Vitic.

J. Food Sci.

J. Food Sci.

J. Food Sci.

J. Food Sci.

J. Food Sci.

J. Agric. Food Chem.

J. Food Sci.

J. Food Sci.

Biochem. J.

J. Food Sci.

J. Jpn. Soc. Nutr. Food Sci.

Review
Chromatographic analysis of anthocyanins