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Li X, Ma H, Huang H, Li D, Yao S. Natural anthocyanins from phytoresources and their chemical researches. Nat Prod Res 2013; 27:456-69. [DOI: 10.1080/14786419.2012.706299] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Comandini P, Blanda G, Cardinali A, Cerretani L, Bendini A, Caboni MF. CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC. J Sep Sci 2008; 31:3257-64. [DOI: 10.1002/jssc.200800199] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Petersson EV, Puerta A, Bergquist J, Turner C. Analysis of anthocyanins in red onion using capillary electrophoresis-time of flight-mass spectrometry. Electrophoresis 2008; 29:2723-30. [PMID: 18512683 DOI: 10.1002/elps.200700692] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
For the first time, a capillary electrophoresis-time of flight-mass spectrometry analysis method for detecting anthocyanins in red onion was developed. The analysis method included the use of silica capillaries coated with poly-LA 313 (polycationic amine-containing polymer) and an MS-compatible volatile background electrolyte (BGE). The method was environmentally friendly and sensitive; and its rapidness combined with an acidic BGE helped in preventing anthocyanin degradation. By using high-resolution TOF-MS with pre-run tuning of masses, low mass errors were achieved in the determination of conjugated anthocyanins in red onion, and a simultaneous up-front fragmentation provided confirmation of the aglycon backbone for their secure identification. Most anthocyanins (at least seven out of ten) known in red onion from the literature were found, as well as one new for this matrix.
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Affiliation(s)
- Erik V Petersson
- Department of Physical and Analytical Chemistry, Analytical Chemistry, Biomedical Centre, Uppsala University, Uppsala, Sweden
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Watson DJ, Bushway AA, Bushway RJ. Separation of Peonidin and Cyanidin, Two Anthocyanidins, in Cranberries by Capillary Electrophoresis. J LIQ CHROMATOGR R T 2007. [DOI: 10.1081/jlc-120027089] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. J. Watson
- a Department of Food Science and Human Nutrition , University of Maine , 5736 Holmes Hall, Orono , Maine , 04469 , USA
| | - A. A. Bushway
- a Department of Food Science and Human Nutrition , University of Maine , 5736 Holmes Hall, Orono , Maine , 04469 , USA
| | - R. J. Bushway
- a Department of Food Science and Human Nutrition , University of Maine , 5736 Holmes Hall, Orono , Maine , 04469 , USA
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Bicard V, Fougerousse A, Brouillard R. ANALYSIS OF NATURAL ANTHOCYANINS BY CAPILLARY ZONE ELECTROPHORESIS IN ACIDIC MEDIA. J LIQ CHROMATOGR R T 2007. [DOI: 10.1081/jlc-100101679] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- V. Bicard
- a Université Louis Pasteur , Laboratoire de Chimie des Polyphénols, UMR 7509 du CNRS, 4, rue Blaise Pascal, Strasbourg , F-67008 , France
| | - A. Fougerousse
- a Université Louis Pasteur , Laboratoire de Chimie des Polyphénols, UMR 7509 du CNRS, 4, rue Blaise Pascal, Strasbourg , F-67008 , France
| | - R. Brouillard
- a Université Louis Pasteur , Laboratoire de Chimie des Polyphénols, UMR 7509 du CNRS, 4, rue Blaise Pascal, Strasbourg , F-67008 , France
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Bednár P, Papousková B, Müller L, Barták P, Stávek J, Pavlousek P, Lemr K. Utilization of capillary electrophoresis/mass spectrometry (CE/MSn) for the study of anthocyanin dyes. J Sep Sci 2005; 28:1291-9. [PMID: 16138681 DOI: 10.1002/jssc.200500071] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Hyphenation of capillary electrophoresis with electrospray ionization mass spectrometry was utilized for the monitoring of anthocyanins in wine and wine musts. CE/MS was performed in two electrolytes: 1) an acidic one (chloroacetate-ammonium, pH 2) and 2) a basic one with high selectivity towards derivatives containing vicinal hydroxy groups (borate-ammonium, pH 9). The setup of MS was optimized and the fragmentation of common anthocyanins was studied in detail. Attention was also focused on the fragmentation of anthocyanidin skeleton. The anthocyanidins substituted with hydroxy groups fragment via a cascade of neutral losses of water and carbon monoxide. Fragmentation of anthocyanidins containing a methoxy group on their B-ring starts with the cleavage of methane and/or methyl radical. The optimized method was utilized for the monitoring of changes in anthocyanin profile in red wines as well as the process of release of anthocyanins to wine must.
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Affiliation(s)
- Petr Bednár
- Department of Analytical Chemistry, Faculty of Science, Palacky University, Olomouc, Czech Republic.
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Abstract
The anthocyanic composition of some pigmented cereals is still not well established, neither in relation to some of their components, nor from the quantitative point of view. Nonetheless, the use of analytical techniques, such as diode array spectroscopy and mass spectrometry (MS, PDMS, MALDI) coupled or not to liquid chromatography, are permitting, in recent years, the confirmation of the structure of some of the principal anthocyanins and a knowledge of those which are present in minor proportion. In this article, firstly, a review of the principal methods of analysis of anthocyanins is made. This is followed by a review of the most significant advances achieved in the last years in the field of the identification and quantification of these pigments in cereals and the present uses of the commercial extracts of anthocyanins obtained from these sources and the perspectives for their use is included.
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Affiliation(s)
- M Teresa Escribano-Bailón
- Laboratorio de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, Salamanca 37007, Spain
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Calvo D, Sáenz-López R, Fernández-Zurbano P, Teresa Tena M. Migration order of wine anthocyanins in capillary zone electrophoresis. Anal Chim Acta 2004. [DOI: 10.1016/j.aca.2004.06.023] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
Plant pigments are responsible for the shining color of plant tissues. They are also found in animal tissues and, eventually in transformed food products as additives. These pigments have an important impact on the commercial value of products, because the colors establish the first contact with the consumer. In addition plant pigments may have an influence on the health of the consumers. Pigments are labile: they can be easily altered, and even destroyed. Analytical processes have been developed to determine pigment composition. The aim of this paper is to provide a brief overview of these methods.
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Affiliation(s)
- Benoît Schoefs
- Dynamique Vacuolaire et Réponses aux Stress de l'Environnement, UMR INRA-1088/CNRS-5184/UB, Plante-Microbe-Environnement, Université de Bourgogne à Dijon BP 47870, F-21078 Dijon Cedex, France.
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Ichiyanagi T, Kashiwada Y, Ikeshiro Y, Hatano Y, Shida Y, Horie M, Matsugo S, Konishi T. Complete Assignment of Bilberry (Vaccinium myrtillus L.) Anthocyanins Separated by Capillary Zone Electrophoresis. Chem Pharm Bull (Tokyo) 2004; 52:226-9. [PMID: 14758008 DOI: 10.1248/cpb.52.226] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Capillary zone electrophoresis (CZE) mobilities of fifteen anthocyanins in bilberry extract were completely characterized. Four minor anthocyanins in bilberry extract (malvidin 3-O-alpha-L-arabinopyranoside (Mv 3-ara), peonidin 3-O-beta-D-galactopyranoside (Pn 3-gal), peonidin 3-O-alpha-L-arabinopyranoside (Pn 3-ara), and petunidin 3-O-alpha-L-arabinopyranoside (Pt 3-ara)) that remained unidentified in our previous CZE study were isolated from the bilberry extract, and the chemical structures were assigned by NMR and MS. Their CZE mobilities were then precisely examined together with those of other major anthocyanins in the extract. When the CZE mobilities of the fifteen anthocyanins assigned here were plotted against their molecular weight/numbers of free phenolic group, it was found that separation of anthocyanins by CZE is primarily determined by the type of conjugated sugar present, and secondly by the aglycon structure.
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Affiliation(s)
- Takashi Ichiyanagi
- Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan.
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Kong JM, Chia LS, Goh NK, Chia TF, Brouillard R. Analysis and biological activities of anthocyanins. PHYTOCHEMISTRY 2003; 64:923-33. [PMID: 14561507 DOI: 10.1016/s0031-9422(03)00438-2] [Citation(s) in RCA: 797] [Impact Index Per Article: 38.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Anthocyanins are naturally occurring compounds that impart color to fruits, vegetables, and plants. They are probably the most important group of visible plant pigments besides chlorophyll. Apart from imparting color to plants, anthocyanins also have an array of health-promoting benefits, as they can protect against a variety of oxidants through a various number of mechanisms. However, anthocyanins have received less attention than other flavonoids, despite this. This article reviews their biological functions and pre-clinical studies, as well as the most recent analytical techniques concerning anthocyanin isolation and identification.
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Affiliation(s)
- Jin-Ming Kong
- National Institute of Education, Nanyang Technological University, 1 Nanyang Walk, Singapore 637616, Singapore
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Abstract
The application of capillary electrophoresis (CE) to the analysis of additives in food has been reviewed. Additives included in the review are preservatives, antioxidants, sweeteners, colourings, caffeine, niacin, choline, nitrate, and nitrite. The review highlights the versatility of CE in separating this often widely disparate group of compounds. The application of the methods to real food samples is also discussed.
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Affiliation(s)
- M C Boyce
- School of Natural Sciences, Edith Cowan University, Perth, Western Australia.
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da Costa CT, Horton D, Margolis SA. Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography-mass spectrometry and capillary electrophoresis. J Chromatogr A 2000; 881:403-10. [PMID: 10905723 DOI: 10.1016/s0021-9673(00)00328-9] [Citation(s) in RCA: 128] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This article reviews recent developments in the methodology for the measurement of anthocyanins that offer several advantages over classical methods of analysis. The use of UV-diode array and mass spectrometric (MS) detectors, with improved methods of liquid chromatography analysis has facilitated identification of these analytes. The use of capillary electrophoresis (CE) analysis of the anthocyanins under acid conditions has significantly increased peak resolution and improved the detection limits by several orders of magnitude. CE offers the advantage of economies of very small sample size, very small solvent consumption, and short analysis times along with the future possibility of being combined with MS detection.
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Affiliation(s)
- C T da Costa
- Evora University, Department of Chemistry, Portugal
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Abstract
Lac, cochineal, safflower, gardenia, Monascus and elderberry pigments are used as food color additives in Japan. These natural pigments can be analyzed by capillary electrophoresis (CE). CE has several advantages over thin layer chromatography, gas chromatography and high-performance liquid chromatography, such as low capillary cost, reduced operating costs, small sample amounts, low production of waste materials and short analysis time. CE is shown to be a useful technique for the analysis of these natural food pigments and the pigments extracted from commercial food samples by solid-phase extraction method.
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Affiliation(s)
- T Watanabe
- Yaegaki Technology Development Laboratories, Yaegaki Bio-industry, Inc., Himeji, Hyogo, Japan
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Abstract
A review of the applications of electrophoresis to the determination of various compounds in beverage samples, namely beer, hard drinks, juice, milk, soft drinks, tea and wine, is presented.
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Affiliation(s)
- J Sádecká
- Department of Analytical Chemistry, Slovak University of Technology, Bratislava, Slovak Republic
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Abstract
Capillary electrophoresis (CE) offers the analyst a number of key advantages for the analysis of the components of foods. CE offers better resolution than, say, high-performance liquid chromatography (HPLC), and is more adept at the simultaneous separation of a number of components of different chemistries within a single matrix. In addition, CE requires less rigorous sample cleanup procedures than HPLC, while offering the same degree of automation. However, despite these advantages, CE remains under-utilized by food analysts. Therefore, this review consolidates and discusses the currently reported applications of CE that are relevant to the analysis of foods. Some discussion is also devoted to the development of these reported methods and to the advantages/disadvantages compared with the more usual methods for each particular analysis. It is the aim of this review to give practicing food analysts an overview of the current scope of CE.
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Affiliation(s)
- R A Frazier
- Department of Food Science and Technology, The University of Reading, Whiteknights, UK.
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da Costa CT, Nelson BC, Margolis SA, Derek Horton. Separation of blackcurrant anthocyanins by capillary zone electrophoresis. J Chromatogr A 1998. [DOI: 10.1016/s0021-9673(97)01043-1] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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WATANABE T, YAMAMOTO A, NAGAI S, TERABE S. Analysis of Elderberry Pigments in Commercial Food Samples by Micellar Electrokinetic Chromatography. ANAL SCI 1998. [DOI: 10.2116/analsci.14.839] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Toshiro WATANABE
- Yaegaki Technology Development Laboratories, Yaegaki Bio-industry, Inc
| | - Akira YAMAMOTO
- Yaegaki Technology Development Laboratories, Yaegaki Bio-industry, Inc
| | - Shiro NAGAI
- Yaegaki Technology Development Laboratories, Yaegaki Bio-industry, Inc
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Bridle P, García-Viguera C. Analysis of anthocyanins in strawberries and elderberries. A comparison of capillary zone electrophoresis and HPLC. Food Chem 1997. [DOI: 10.1016/s0308-8146(96)00176-8] [Citation(s) in RCA: 48] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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