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European Food Research and Technology

, Volume 220, Issue 5–6, pp 575–578 | Cite as

Determination of anthocyanins in four Croatian cultivars of sour cherries (Prunus cerasus)

  • Valentina ŠimunićEmail author
  • Spomenka Kovač
  • Dajana Gašo-Sokač
  • Werner Pfannhauser
  • Michael Murkovic
Original Paper

Abstract

The anthocyanins were characterised and quantified in four cultivars of sour cherries by means of high-performance liquid chromatography and mass spectrometry. Column chromatography on XAD-2 Amberlite was the method used for isolation of anthocyanins. A diode-array detector was employed. For anthocyanins determination was chosen wavelength of 518 nm. Cyanidin-3-glucosylrutinoside and cyanidin-3-rutinoside were major anthocyanins. The total anthocyanin content in sour cherries, (expressed as cyanidin-3-glucosylrutinoside) varied from 2.7 to 28.0 mg/100 g of fresh weight, with the highest content being observed in Oblačinska cultivar.

Keywords

Sour cherries (Prunus cerasusAnthocyanins High-performance liquid chromatography Isolation 

Notes

Acknowledgement

This study was part of the research project 0113006 supported by the Ministry of Science and Technology Republic of Croatia.

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Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • Valentina Šimunić
    • 1
    Email author
  • Spomenka Kovač
    • 1
  • Dajana Gašo-Sokač
    • 1
  • Werner Pfannhauser
    • 2
  • Michael Murkovic
    • 2
  1. 1.Faculty of Food TechnologyDepartment for Fundamental and Applied ChemistryOsijekCroatia
  2. 2.Institute for Food Chemistry and TechnologyGraz University of TechnologyGrazAustria

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