Anthocyanin losses during storage of processed berries are accompanied by increased percent polymeric color values indicative of the formation of anthocyanin-flavan-3-ol polymers.  In this study we evaluated the anthocyanin content and percent polymeric color of 21 commercial samples of various processed berry products. Anthocyanin content ranged from 11.2 mg/kg for strawberry jam to 6071.6 mg/kg for blackberry concentrate, while percent polymeric color values ranged from 13.2% for cranberry concentrate to 70% for blueberry and strawberry juice concentrates.  Using MALDI-TOF-MS we detected the presence of anthocyanin-flavan-3-ol polymers in a sample of 100% cranberry juice stored at ambient temperature. A series of masses corresponding to peonidin 3-galactoside and cyanidin 3-galactoside linked to 1, 2, 3, and 4 flavan-3-ol units through an ethyl bridge were apparent.  The observed masses indicated structural variation in the type of interflavan bonds (A and B-type), which increased in complexity with increasing polymerization of flavan-3-ol units.

Anthocyanin content and percent polymeric color of commercial berry products

244th National Meeting (2012)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.