The DOI matches its Crossref record.
Systematic Identification and Characterization of Anthocyanins by HPLC-ESI-MS/MS in Common Foods in the United States: Fruits and Berries
Abstract
Anthocyanins were systematically identified and characterized by HPLC-ESI-MS/MS coupled with diode array detection in common fruits from U.S. food markets and other commercial sources. Of the 25 different fruits that were screened, 14 fruits were found to contain anthocyanins; the number of anthocyanins varied from 2 in peaches and nectarines to 31 in Concord grape. The individual anthocyanins were identified by comparing their mass spectral data and retention times with those of standards and published data. In all of the samples analyzed, only 6 common anthocyanidins, delphinidin, cyanidin, pelargonidin, petunidin, peonidin and malvidin, were found. In addition to the well-known major anthocyanins, a number of minor anthocyanins were identified for the first time. Some possible guidelines that help to identify anthocyanins in foods with complex anthocyanin composition were deduced and discussed. For the first time, this paper presents complete anthocyanin HPLC profiles and MS spectral data of common fruits using the same uniform experimental conditions.
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Cited by
Seeram, N. P., Adams, L. S., Zhang, Y., Lee, R., Sand, D., Scheuller, H. S., & Heber, D. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf061750g · Cited by 770
Prior, R. L., & Wu, X. (2006) · Free Radical Research · doi:10.1080/10715760600758522 · Cited by 585
Self-citationNatural food pigments and colorants
Rodriguez-Amaya, D. B. (2016) · Current Opinion in Food Science · doi:10.1016/j.cofs.2015.08.004 · Cited by 489
Kaume, L., Howard, L. R., & Devareddy, L. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf203318p · Cited by 347
Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods
Lee, J., Rennaker, C., & Wrolstad, R. E. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.03.010 · Cited by 320
Cyanidin-3-O-glucoside: Physical-Chemistry, Foodomics and Health Effects
Olivas-Aguirre, F., Rodrigo-García, J., Martínez-Ruiz, N., Cárdenas-Robles, A., Mendoza-Díaz, S., Álvarez-Parrilla, E., González-Aguilar, G., De la Rosa, L., Ramos-Jiménez, A., & Wall-Medrano, A. (2016) · Molecules · doi:10.3390/molecules21091264 · Cited by 308
The Purple Cauliflower Arises from Activation of a MYB Transcription Factor
Chiu, L.-W., Zhou, X., Burke, S., Wu, X., Prior, R. L., & Li, L. (2010) · Plant Physiology · doi:10.1104/pp.110.164160 · Cited by 306
Self-citationMachado, A. P. D. F., Pasquel-Reátegui, J. L., Barbero, G. F., & Martínez, J. (2015) · Food Research International · doi:10.1016/j.foodres.2014.12.042 · Cited by 279
Anthocyanins from red cabbage – stability to simulated gastrointestinal digestion
McDougall, G. J., Fyffe, S., Dobson, P., & Stewart, D. (2007) · Phytochemistry · doi:10.1016/j.phytochem.2007.02.004 · Cited by 254
Prior, R. L., Wu, X., Gu, L., Hager, T., Hager, A., Wilkes, S., & Howard, L. (2009) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200900026 · Cited by 143
Self-citationDevelopment of active fish gelatin films with anthocyanins by compression molding
Uranga, J., Etxabide, A., Guerrero, P., & de la Caba, K. (2018) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2018.06.018 · Cited by 124
Matos, M. S., Romero-Díez, R., Álvarez, A., Bronze, M. R., Rodríguez-Rojo, S., Mato, R. B., Cocero, M. J., & Matias, A. A. (2019) · Antioxidants · doi:10.3390/antiox8090355 · Cited by 72
Lukić, K., Brnčić, M., Ćurko, N., Tomašević, M., Valinger, D., Denoya, G. I., Barba, F. J., & Ganić, K. K. (2019) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2019.104725 · Cited by 64
Metadata
- Authors
- Wu, X., & Prior, R. L.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2005-03-03
- Volume
- 53
- Issue
- 7
- Pages
- 2589-2599
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2073070652
- Cited by
- 663
- References
- 0
- FWCI
- 12.55
- Type
- journal article
- Language
- en
- Open access
- closed
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