Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC–PDA–MS/MS |
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| Institution: | 1. Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), P.O. Box 6121, Campinas, CEP 13083-862, SP, Brazil;2. Institute of Food Chemistry, Technical University of Braunschweig, Schleinitzstrasse 20, 38106 Braunschweig, Germany;1. Instituto de Química de São Carlos, Universidade de São Paulo, 13560-970 São Carlos, SP, Brazil;2. Departamento de Química, Universidade Federal de São Carlos, 13565-905 São Carlos, SP, Brazil;3. Instituto Nacional de Ciência e Tecnologia de Bioanalítica, 13083-970 Campinas, SP, Brazil;1. Institute of Chemistry, University of Campinas, UNICAMP, 13083-970 Campinas, SP, Brazil;2. Departament of Chemistry, Federal University of Amazonas, UFAM, 69077-000 Manaus, AM, Brazil |
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| Abstract: | The anthocyanins from acerola and açai, two tropical fruits known for their bioactive compounds, were studied. Two varieties of acerola in natura and one brand of frozen pulp of açai were analyzed by high-performance liquid chromatography connected to photodiode array and mass spectrometry detectors (HPLC–PDA–MS/MS). The açai pulp presented 282–303 mg/100 g of total anthocyanin, with predominance of cyanidin 3-glucoside and cyanidin 3-rutinoside, in average proportions of 13% and 87%, respectively. The composition of the two acerola varieties (Waldy Cati 30 and Olivier) were similar, being cyanidin 3-rhamnoside (76–78%) the major anthocyanin, followed by pelargonidin 3-rhamnoside (12–15%). The acerola Waldy variety showed total anthocyanin content of 6.5–7.6 mg/100 g, while 7.9–8.4 mg/100 g were found in the Olivier variety, for fruits harvested in 2003 and 2004. No statistical differences were found between varieties and harvests for the total anthocyanin content in acerola fruits. |
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