The routine analysis of anthocyanins from berries and berry products

Research output: Chapter in Book/Report/Conference proceedingsChapterpeer-review


Anthocyanins belong to the flavonoid derived phytochemicals. In common berries, anthocyanins act mainly as red to purple pigments. Anthocyanins were shown to be potent anti-oxidants, hence the interest in anthocyanins as functional food ingredients is continuously increasing. Anthocyanin extracts prepared from red/blue berry varieties gained much consumer attraction as health-promoting dietary supplements. Due to the increasing demands of anthocyanin extracts together with the market and prize competition, blending and adulteration of berry products appears to become attractive. Consequently, detailed analysis of anthocyanins is necessary to prove the content, composition and source of anthocyanins. Traditional methods for the determination of the "total anthocyanin" content by UV/VIS spectroscopy are nowadays augmented by HPLC with UV-detection and mass spectrometry. Only the latter techniques fulfill the current need for reliable results in terms of content and identity of individual anthocyanins. Based on this information, the real versus the labeled amount of anthocyanins, the identity of the anthocyanin source, the intentional blending of berry varieties and adulteration with synthetic food colors can be accurately derived.

Original languageEnglish
Title of host publicationOccurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits
PublisherNova Science Publishers, Inc.
Number of pages51
ISBN (Electronic)9781628088991
ISBN (Print)9781628088953
Publication statusPublished - 1 Jan 2013


  • Analytical techniques
  • Anthocyanins
  • Quantitative Analysis


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