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Identification and quantification of anthocyanins in muscadine grapes by HPLC and HPLC-MS

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Title: Identification and quantification of anthocyanins in muscadine grapes by HPLC and HPLC-MS

Authors: Eduardo Pastrana-Bonilla, Casimir C. Akoh

Journal: ARPN Journal of Engineering and Applied Sciences

HEC Recognition History
Category From To
Y 2023-07-01 2024-09-30
Y 2022-07-01 2023-06-30
Y 2021-07-01 2022-06-30
X 2020-07-01 2021-06-30

Publisher: Khyber Medical College, Peshawar

Country: Pakistan

Year: 2017

Volume: 12

Issue: 2

Language: English

Categories
Food Science (9432) Anthocyanins (3) Mass Spectrometry (27) Chemistry (7379) HPLC (79)

Abstract

Total anthocyanin content and individual anthocyanin profile of ten cultivars of muscadine grapes were assessed. Total anthocyanin content was determined by a pH differential method. Individual anthocyanins were analyzed by HPLC and their identity confirmed by HPLC-MS. The total anthocyanin content and the sum of the individual anthocyanins had a high correlation (R = 0.98). The average anthocyanin content of muscadine grapes was lower than published values for red European and other American red grapes. However, the purple muscadine grapes have anthocyanins levels that may be considered important from the nutraceutical point of view.

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