Quantification and Characterization of Anthocyanins in Balaton Tart Cherries

Abstract

The anthocyanin contents of Balaton and Montmorency cherries were compared. The results indicate that both cherries contain identical anthocyanins. However, Balaton contains approximately six times more anthocyanins than does Montmorency. Also, hydrolysis of the total anthocyanins and subsequent gas chromatographic (GC) and nuclear magnetic resonance (NMR) experiments with the resulting products indicated that both varieties contain only one aglycon cyanidin. This observation contrasts with existing reports of the presence of peonidin glycosides in Montmorency cherry. Results of the present study suggest that the anthocyanins in Balaton and Montmorency cherries are anthocyanin 1 [3-cyanidin 2‘‘-O-β-d-glucopyranosyl-6‘‘-O-α-l-rhamnopyranosyl-β-d-glucopyranoside], anthocyanin 2 [3-cyanidin 6‘‘-O-α-l-rhamnopyranosyl-β-d-glucopyranoside], and anthocyanin 3 [3-cyanidin O-β-d-glucopyranoside]. Keywords: Prunus cerasus; fruit; Balaton; Montmorency; anthocyanin; cyanidin; cyanidin glucoside; quantification and characterization