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Identification of novel pyranoanthocyanins in berry juices

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Abstract

In most fruit and berry products the attractive red color is unstable and easily susceptible to degradation. The colors of strawberry and raspberry juices can be enhanced and stabilized by the addition of cinnamic acids. The aim of this study was to identify the novel anthocyanin products responsible for the improved juice color. The pyranoanthocyanins formed were detected using high-performance liquid chromatography, and the fractions from this were analyzed using a nano-ESI tandem MS technique. The pyranoanthocyanins identified were formed from reactions of the main anthocyanins of strawberry and raspberry juices with ferulic acid or sinapic acid. The new anthocyanin derivatives were the 4-vinylguaiacol and 4-vinylsyringol adducts of pelargonidin and cyanidin. This is the first time that pelargonidin 3-glucoside-based vinylphenol pyranoanthocyanins and pyranoanthocyanins with more complex sugar residues have been found. This is also the first time pyranoanthocyanins have been detected in strawberry and raspberry juices.

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Authors and Affiliations

  1. Department of Applied Chemistry and Microbiology, Division of Food Chemistry, University of Helsinki, P.O. Box 27, 00014, Helsinki, Finland

    Maarit J. Rein, Velimatti Ollilainen & Marina Heinonen

  2. Viikki Drug Discovery Technology Center, Faculty of Pharmacy, University of Helsinki, P.O. Box 56, 00014, Helsinki, Finland

    Mikko Vahermo & Jari Yli-Kauhaluoma

Authors
  1. Maarit J. Rein
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  2. Velimatti Ollilainen
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  3. Mikko Vahermo
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  4. Jari Yli-Kauhaluoma
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  5. Marina Heinonen
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Correspondence to Maarit J. Rein.

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Rein, M.J., Ollilainen, V., Vahermo, M. et al. Identification of novel pyranoanthocyanins in berry juices. Eur Food Res Technol 220, 239–244 (2005). https://doi.org/10.1007/s00217-004-1063-6

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  • DOI: https://doi.org/10.1007/s00217-004-1063-6

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