title: Characterisation by liquid chromatography-electrospray tandem mass spectrometry of anthocyanins in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur.
abstract: Anthocyanins in extracts of berries of Myrtus communis, prepared following a typical Sardinia myrtle liqueur recipe, were identified and quantified by HPLC coupled with electrospray/tandem mass spectrometry using, respectively, an ion trap and a triple quadrupole mass analyser. The fragmentation patterns of the anthocyanidins were dependent on the MS technique employed, and differed considerably from those previously reported. The anthocyanin profile of five anthocyanin glucosides and four anthocyanin arabinosides, the latter not previously identified in this specie, was specific for myrtle berry extracts. The quantitative compositions of extracts of myrtle berries derived from different geographical areas in Italy were compared.
authors.affiliation: Dipartimento di Scienze Farmaceutiche, Università di Salerno, Via Ponte don Melillo, 84084 Fisciano, SA, Italy. pmontoro@unisa.it
authors.forename: Paola
authors.initials: P
authors.lastname: Montoro
authors.forename: Carlo I G
authors.initials: CI
authors.lastname: Tuberoso
authors.forename: Angela
authors.initials: A
authors.lastname: Perrone
authors.forename: Sonia
authors.initials: S
authors.lastname: Piacente
authors.forename: Paolo
authors.initials: P
authors.lastname: Cabras
authors.forename: Cosimo
authors.initials: C
authors.lastname: Pizza
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D031651:Myrtus / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods*
chemical_list: D000872:Anthocyanins