STRAWBERRY ANTHOCYANIN DETERMINATION BY pH DIFFERENTIAL SPECTROSCOPIC METHOD – HOW TO GET TRUE RESULTS?
Tonu Tonutare
Estonian University of Life SciencesUlvi Moor
Estonian University of Life SciencesLech Szajdak
Polish Academy of SciencesAbstract
The aim of the research was to analyse the weaknesses of the pH differential method for strawberry anthocyanin determination. The work is based on practical experiments with 12 strawberry cultivars and on analysis of published papers. We used following molar absorption coefficients (ε values): 26900 and 29600 M-1 cm-1 for cyanidin 3 glycoside (C3g) and 15600, 22400, 27300 and 36000 M-1 cm-1 for pelargonidin 3 glycoside (P3g). In order to show how the calculated value of total anthocyanins depends on the predominant anthocyanin used for the calculations, we compared the results of spectroscopic and chromatographic analysis. Present research demonstrated that different ε values may influence the results of total anthocyanins even more than cultivar properties. The most frequently used ε values 26900 M-1 cm-1 and 29600 M-1 cm-1 gave underestimated values. C3g was present in minor amounts in all cultivars. Conclusively, P3g with
the ε = 15600 M-1 cm-1 should be used for ensuring most precise estimation of total anthocyanin content in strawberries.
Keywords:
Fragaria × ananassa, pelargonidin, molar absorbtion coefficientReferences
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Erkan M., Wang S.Y., Wang C.Y., 2008. Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit. Postharvest Biol. Technol. 48. 163–171.
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Roussos P.A., Denaxa N.K., Damvakaris T., 2009. Strawberry fruit quality attributes after application of plant growth stimulating compounds. Sci. Hortic. 119, 138–146.
Sadilova E., Stintzing F.C., Kammerer D.R., Carle R., 2009. Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment. Food Res. Int. 42, 1023–1033.
Tulipani S., Mezzetti B., Capocasa F., Bompadre S., Beekwilder J., Ric de Vos C.H., Capanoglu E., Bovy A., Battino M., 2008. Antioxidants, phenolic compounds, and nutritional quality of different strawberry genotypes. J. Agric. Food Chem. 56, 696–704.
Wicklund T., Rosenfeld A.J., Martinsen B.K., Sundfør M.W., Lea P., Bruun T., Blomhoff R., Haffner K., 2005. Antioxidant capacity and colour of strawberry jama s influenced by cultivar and storage conditions. LWT – Food Sci. Technol. 38, 387–394.
Wrolstad R.E., Durst R.W., Lee J., 2005. Tracking color and pigment changes in anthocyanin products. Trends Food Sci. Technol. 16, 423–428.
Aaby K., Mazur S., Nes A., Skrede G., 2012 Phenolic compounds in strawberry (Fragaria × ananassa Duch.) fruits: Composition in 27 cultivars and changes during ripening. Food Chem. 132, 86–97.
Buendia B., Gil M.I., Tudela J.A., Gady A.L., Medina J.J., Soria C., Lopez J.M., Tomas-Barberan F.A., 2010. HPLC-MS analysis of proanthocyanidin oligomers and other phenolics in 15 strawberry cultivars. J. Agric. Food Chem. 58, 3916–3926.
Cao S., Hu Z., Zheng Y., Yang Z., Lu B., 2011. Effect of BHT on antioxidant enzymes, radicalscavenging activity and decay in strawberry fruit. Food Chem. 125, 145–149.
Cheng G.W., Breen B.J.,1991. Activity of phenylalanyl ammonialyase (PAL) and concentrations of anthocyanins and phenolics in developping strawberry fruit. J. Am. Soc. Hort. Sci. 116, 865–868.
Cordenunsi B.R., Genovese M.I., Nascimiento J.R.O., Hassimoto N.M.A., Santos R.J., Lajolo F.M., 2005. Effects of temperature on the chemical composition and antioxidant capacity of three strawberry cultivars. Food Chem. 91, 113–121.
Du Q., Wang X., 2008. Industrial preparation of cyanidin-3-glucoside from the fruits of Myrica rubra using slow rotatory countercurrent chromatography. Int. J. Appl. Res. Nat. Prod. 1, 1–5.
Erkan M., Wang S.Y., Wang C.Y., 2008. Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit. Postharvest Biol. Technol. 48. 163–171.
Francis F.J., Markakis P.C., 1989. Food colorants: Anthocyanins. Crit. Rev. Food Sci. Nutr. 28, 273–314.
García-Falcon M.S., Pérez-Lamela C., Martínez-Carballo E., Simal-Gándara J., 2007. Determination of phenolic compounds in wines: Influence of bottle storage of young red wines on their evolution. Food Chem. 105, 248–259.
Giusti M.M., Rodríguez-Saona L.E., Wrolstad R. E., 1999. Molar absorptivity and color characteristics of acylated and non-acylated pelargonidin-based anthocyanins. J. Agric. Food Chem. 47, 4631–4637.
Giusti M.M., Wrolstad R.E., 2001. Anthocyanins. Characterization and measurement with UV-visible spectroscopy. In: Current protocols in Food Analytical Chemistry Wrolstad R.E. (ed.). J. Wiley, New York, F1.2.1–F1.2.13.
Giusti M.M., Wrolstad R.E., 2003. Acylated anthocyanins from edible sources and their applications in food systems. Biochem. Eng. J. 14, 217–225.
Guerrero J.C., Ciampi L.P., Castilla A.C., Medel F.S., Schalchli H.S., Hormazabal E.U., Bench E.T., Alberdi M.L., 2010. Antioxidant capacity, anthocyanins, and total phenols of wild and cultivated berries in Chile. Chilean J. Agric. Res. 70, 537–544.
Heo H.J., Lee C.Y., 2005. Strawberry and its anthocyanins reduce oxidative stress-induced apoptosis in PC12 cells. J. Agric. Food Chem. 53, 1984–1989.
Ito F., Tanaka N., Katsuki A., Fujii T., 2002. Why do flavylium salts show so various colors in solution? Effect off concentration and water on the flavylium’s color changes. J. Photochem. Photobiol. A: Chem. 150, 153–157.
Kevers C., Falkowski M., Tabart J., Defraigne J.O., Dommes J., Pincemail J., 2007. Evolution of antioxidant capacity during storage of selected fruits and vegetables. J. Agric. Food Chem. 55, 8596–8603.
Klopotek Y., Otto K., Bohm V., 2005. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity. J. Agric. Food Chem. 53, 5640–5646.
Kähkönen M.P., Hopia A.I., Heinonen M., 2001. Berry phenolics and their antioxidant activity. J. Agric. Food Chem. 49, 4076–4082
Meyers K.J., Watkins C.B., Pritts M.P., Liu R.H., 2003. Antioxidant and antiproliferative activities of strawberries. J. Food Chem. 51, 6887–6892.
Lopes da Silva F., Escribano-Bailon M.T., Perez Alonso J.J., Rivas-Gonzalo J.C., Santos-Buelga C., 2007. Anthocyanin pigments in strawberry. LWT – Food Sci. Technol. 40, 374–382.
Moor U., Põldma P., Tõnutare T., Karp K., Starast M., Vool E., 2009. Effect of phosphite fertilization on growth, yield and composition of strawberries. Sci. Hortic. 119, 264–269.
Parnis J.M., Oldham K.B., 2013. Beyond the Beer-Lambert law: The dependence of absorbance on time in photometry. J. Photochem. Photobiol. A: Chem. 267, 6–10.
Pineli L.L.O., Moretti C.L., dos Santos M.S., Campos A.B., Brasileiro A.V., Córdova A.C., Chiarello M.D., 2011. Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages. J. Food Comp. Anal. 24, 11–16.
Roussos P.A., Denaxa N.K., Damvakaris T., 2009. Strawberry fruit quality attributes after application of plant growth stimulating compounds. Sci. Hortic. 119, 138–146.
Sadilova E., Stintzing F.C., Kammerer D.R., Carle R., 2009. Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment. Food Res. Int. 42, 1023–1033.
Tulipani S., Mezzetti B., Capocasa F., Bompadre S., Beekwilder J., Ric de Vos C.H., Capanoglu E., Bovy A., Battino M., 2008. Antioxidants, phenolic compounds, and nutritional quality of different strawberry genotypes. J. Agric. Food Chem. 56, 696–704.
Wicklund T., Rosenfeld A.J., Martinsen B.K., Sundfør M.W., Lea P., Bruun T., Blomhoff R., Haffner K., 2005. Antioxidant capacity and colour of strawberry jama s influenced by cultivar and storage conditions. LWT – Food Sci. Technol. 38, 387–394.
Wrolstad R.E., Durst R.W., Lee J., 2005. Tracking color and pigment changes in anthocyanin products. Trends Food Sci. Technol. 16, 423–428.
Tonu Tonutare
Estonian University of Life Sciences
Estonian University of Life Sciences
Ulvi Moor
Estonian University of Life Sciences
Estonian University of Life Sciences
Lech Szajdak
Polish Academy of Sciences
Polish Academy of Sciences
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