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

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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.

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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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Authors and Affiliations

  1. Faculty of Food Technology, Department for Fundamental and Applied Chemistry, Kuhačeva 18, P.O. Box 31 000, Osijek, Croatia

    Valentina Šimunić, Spomenka Kovač & Dajana Gašo-Sokač

  2. Institute for Food Chemistry and Technology, Graz University of Technology, Petersgasse 12, 8010, Graz, Austria

    Werner Pfannhauser & Michael Murkovic

Authors
  1. Valentina Šimunić
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  2. Spomenka Kovač
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  3. Dajana Gašo-Sokač
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  4. Werner Pfannhauser
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  5. Michael Murkovic
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Correspondence to Valentina Šimunić.

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Šimunić, V., Kovač, S., Gašo-Sokač, D. et al. Determination of anthocyanins in four Croatian cultivars of sour cherries (Prunus cerasus). Eur Food Res Technol 220, 575–578 (2005). https://doi.org/10.1007/s00217-004-1103-2

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  • DOI: https://doi.org/10.1007/s00217-004-1103-2

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