Identification of Anthocyanins and Anthocyanidins from Berry Fruits by Chromatographic and Spectroscopic Techniques to Establish the Juice Authenticity from Market

摘要

Anthocyanins are glycosides of anthocyanidins (anthocyanin aglycones) and belong to the phenolic group 4nown as flavonoids. Anthocyanidins are nonsugar components of glyco-side molecules that result from hydrolysis of these molecules [1]. Anthocyanidins are the specific chemical compounds that are responsible for the pigmentation of various fruits and vegetables, thus many colorful foods have these chemicals packed into them. Due to their antioxidant properties, these phenolic compounds play an important role in the metabolism of plants and also in the human health. Anthocyanins are natural pigments, water soluble, which occur in plants, cell sap, especially fruits and flowers supplying many shades of purple, violet, mauve, magenta, and most of the reds which appear in the plant world [2]. Despite the great potential of application which anthocyanins represent for food, pharmaceutical, and cosmetic industries, their use has been limited because of their relative instability and low extraction percentages [3]. One of the most cited book [4] regarding the distribution of anthocyanins from food plants describes the pattern of anthocyanins for a large group of fruits. The widespread of 13 anthocyanins were reported in blueberry jams [5].