Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry.
2008 (English)In: Food Chemistry, ISSN 0308-8146, Vol. 109, no 1, 219-226 p.Article in journal (Refereed) Published
The aim of this work was to analyse and tentatively identify anthocyanin species in red cabbage using HPLC/DAD-ESI/Qtrap MS. The extraction was realized by using a pressurized liquid technique and the separation of the pigments was achieved by a high resolution liquid chromatography system with a 1.8 mu m particles C-18 column. Photodiode array detection was employed to determine the UV/Vis spectral characteristic of the pigments. Electrospray ionization-linear ion trap mass spectrometry allowed the specific determination of the fragmentation patterns of the anthocyanins, by performing different ion scan modes. Twenty four anthocyanins were separated and identified, all having cyanidin as aglycon, represented as mono- and/or di-glycoside, and acylated, or not, with aromatic and aliphatic acids. Nine anthocyanins were identified for the first time in red cabbage.
Place, publisher, year, edition, pages
2008. Vol. 109, no 1, 219-226 p.
Pigments, vegetable, HPLC/DAD-ESI/Qtrap, polyphenols, pressurized liquid extraction
IdentifiersURN: urn:nbn:se:uu:diva-15968DOI: 10.1016/j.foodchem.2007.12.030ISI: 000254597100031OAI: oai:DiVA.org:uu-15968DiVA: diva2:43739