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Issue 5 (1) 2006 pp. 61-72

Anna Stój, Zdzisław Targoński, Agnieszka Malik

USE OF ANTHOCYANIN ANALYSIS FOR DETECTION OF BERRY JUICE ADULTERATIONS

Abstract Chromatographic profiles of anthocyanins in authentic and adulterated black currant and raspberry juices were compared in this paper. HPLC apparatus with DAD detector was used for separation of anthocyanins. Analysis of adulterated juices required optimization of elution conditions. Two types of eluents were applied at gradient: A – 4.5% formic acid and B – 100% acetonitrile. There was detected 30%, 20% and 10% addition of strawberry to raspberry and black currant juices on the basis of pelargonidin-3- -glucoside content. Cyanidin-3-xylorutinoside indicated the 30%, 20% and 10% addition of red currant to raspberry and black currant juices. Anthocyanin analysis is an effective method for detection of berry juice adulterations.
Keywords: anthocyanins, HPLC, berry fruits, juices, adulterations
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/6_1_2006.pdf

For citation:

MLA Stój, Anna, et al. "USE OF ANTHOCYANIN ANALYSIS FOR DETECTION OF BERRY JUICE ADULTERATIONS." Acta Sci.Pol. Technol. Aliment. 5.1 (2006): 61-72.
APA Stój A., Targoński Z., Malik A. (2006). USE OF ANTHOCYANIN ANALYSIS FOR DETECTION OF BERRY JUICE ADULTERATIONS. Acta Sci.Pol. Technol. Aliment. 5 (1), 61-72
ISO 690 STóJ, Anna, TARGOńSKI, Zdzisław, MALIK, Agnieszka. USE OF ANTHOCYANIN ANALYSIS FOR DETECTION OF BERRY JUICE ADULTERATIONS. Acta Sci.Pol. Technol. Aliment., 2006, 5.1: 61-72.