Determination of Authenticity of Fruit Jams by HPLC Analysis of Anthocyanins

✍ Scribed by Garcıia-Viguera, Cristina; Zafrilla, Pilar; Tomás-Barberán, Francisco A

• Book ID: 101223707
• Publisher: John Wiley and Sons
• Year: 1997
• Tongue: English
• Weight: 248 KB
• Volume: 73
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199702)73:2<207::aid-jsfa703>3.0.co;2-8

✦ Synopsis

A HPLC technique for the analysis of anthocyanins from various fruit jams is described and used to monitor the stability of anthocyanins during processing. Commercial jams made from strawberry, blackberry, raspberry, blueberry, blackcurrant and cherry were studied. Each product had a distinctive anthocyanin pattern which enabled identiücation and characterisation of each jam. The manufacturing process had no eþect on the qualitative anthocyanin proüle.