Skip to main content
ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #294887
Title: Characterization of anthocyanins in blueberries using LC/MS/MS

Author
item Grimm, Casey

Submitted to: UJNR Food & Agricultural Panel Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 11/20/2012
Publication Date: 12/10/2012
Citation: Grimm, C.C. 2012. Characterization of anthocyanins in blueberries using LC/MS/MS. UJNR Food & Agricultural Panel Abstracts. 1216:4778-4735.

Interpretive Summary:

Technical Abstract: Anthocyanins consist of a 2-phenylbenzopyrylium moiety with a variety of polyhydroxyl, polymethoxyl, and glycosolated substituents. Their presence is responsible for the red to purplish colors associated with fresh fruits and berries. There is currently a strong interest in these compounds because of their potent anti-oxidant capabilities and the associated health benefits. Because of the numerous possible structures of these compounds, they are generally hydrolyzed to form anthocyanidins and then quantified. In this study we employ LC/MS and LC/MS/MS to compare the presence and relative abundance of the native anthocyanins in found in blueberries.