title: Determination of anthocyanins in blood orange juices by HPLC analysis.
abstract: Determination of anthocyanins in fresh and concentrated juices can be a parameter for the assessment of authenticity and quality of blood orange juices. This work reports an HPLC/UV-Vis method developed for quantitative determination of anthocyanins in blood orange juices, by using a calibration curve obtained for standard cyanidin-3-glucoside. Samples analysed have been obtained from fruits of different trees (one for each of the varieties: 'Moro', 'Tarocco', 'Sanguinello' and 'Sanguinello nocellare') harvested about every 15 days during the 1998 productive season. Seasonal variation has been also evaluated. HPLC results were compared with spectrophotometric measurements, using a calibration curve obtained for cyanidin-3-glucoside solutions. The two methods showed good agreement, but the results obtained greatly differed with the data reported in the literature.
authors.affiliation: Dipartimento Farmaco-Chimico, Facoltà di Farmacia, Università di Messina, Italy. lmondello@pharma.unime.it
authors.forename: L
authors.initials: L
authors.lastname: Mondello
authors.forename: A
authors.initials: A
authors.lastname: Cotroneo
authors.forename: G
authors.initials: G
authors.lastname: Errante
authors.forename: G
authors.initials: G
authors.lastname: Dugo
authors.forename: P
authors.initials: P
authors.lastname: Dugo
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D001628:Beverages / Q000032:analysis*; D002138:Calibration; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D002957:Citrus / Q000737:chemistry*; D013056:Spectrophotometry, Ultraviolet
chemical_list: D000872:Anthocyanins