Direct analysis of anthocyanins-rich Mao fruit juice using sample dilution method based on chromophores/fluorophores of both cyanidin-3-glucoside and pelargonidin-3-glucoside

Sripakdee T., . and Mahachai R., . and Chanthai S, . Direct analysis of anthocyanins-rich Mao fruit juice using sample dilution method based on chromophores/fluorophores of both cyanidin-3-glucoside and pelargonidin-3-glucoside. pp. 215-222. ISSN ISSN(Online):22317546

Anthocyanins are mostly classified as natural colorants in fruit vegetables and other plant materials. The anthocyanin-rich foods or food products are of interest because of their health benefits. In Thailand Mao� (Antidesma thwaitesianum Muell. Arg.) the wild berry fruit with reddish violet pigment at ripening stage are well known as high antioxidants according to anthocyanins and polyphenolics content. Total anthocyanins in some Mao juice samples determined by pH-differential method (AOAC method 2005.02) were ranged between 35.1-578 mg/L Cya-3-glu equiv. and 22.6-357 mg/L PGD-3-glu equiv. depending on their chromogenic absorption. In this study direct analysis of the anthocyanins in an appropriate diluted juice was developed attributing for the photoextinction of chromophores/fluorophores of the two standards by UV-Visible and fluorescence spectrophotometry. Concerning on their spectral characteristics of Cya-3-glu and PGD-3-glu both of their calibration curves were constructed resulting in similar trends of the pigments determined but gave too high contents according to its dilution factor compared with those of the standard method. In fact since their dilution factor and recovery study are certainly validated the developed methods are undoubtedly sensitive even if due to negligibly biased spectral interferences. Advantage of the specific extinction of any major anthocyanins in the juice samples with at least 103-fold dilution factor is therefore unexpectedly reported.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(01)%202017/(27).p...

Abstract

Anthocyanins are mostly classified as natural colorants in fruit vegetables and other plant materials. The anthocyanin-rich foods or food products are of interest because of their health benefits. In Thailand Mao� (Antidesma thwaitesianum Muell. Arg.) the wild berry fruit with reddish violet pigment at ripening stage are well known as high antioxidants according to anthocyanins and polyphenolics content. Total anthocyanins in some Mao juice samples determined by pH-differential method (AOAC method 2005.02) were ranged between 35.1-578 mg/L Cya-3-glu equiv. and 22.6-357 mg/L PGD-3-glu equiv. depending on their chromogenic absorption. In this study direct analysis of the anthocyanins in an appropriate diluted juice was developed attributing for the photoextinction of chromophores/fluorophores of the two standards by UV-Visible and fluorescence spectrophotometry. Concerning on their spectral characteristics of Cya-3-glu and PGD-3-glu both of their calibration curves were constructed resulting in similar trends of the pigments determined but gave too high contents according to its dilution factor compared with those of the standard method. In fact since their dilution factor and recovery study are certainly validated the developed methods are undoubtedly sensitive even if due to negligibly biased spectral interferences. Advantage of the specific extinction of any major anthocyanins in the juice samples with at least 103-fold dilution factor is therefore unexpectedly reported.

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Item Type:	Article
AGROVOC Term:	Antidesma
AGROVOC Term:	Fruit juices
AGROVOC Term:	Anthocyanins
AGROVOC Term:	Cyanidin
AGROVOC Term:	Pelargonidin
AGROVOC Term:	Spectrophotometry
AGROVOC Term:	Polyphenol content
AGROVOC Term:	Pigments
AGROVOC Term:	Absorption
AGROVOC Term:	Fluorescence
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23278

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