Flavonoid glycosides and antioxidant capacity of various blackberry, blueberry and red grape genotypes determined by high‐performance liquid chromatography/mass spectrometry

TLDR

The study used HPLC with PDA and MS to identify and quantify anthocyanin and flavonol glycosides in blackberry, blueberry, and red wine grape genotypes. The HPLC method revealed distinct anthocyanin and flavonol elution regions and showed that blackberry, blueberry, and red wine grape genotypes differed markedly in total anthocyanin and flavonol content, with strong correlations (r ≈ 0.74–0.95) between antioxidant capacity (ORAC) and these compounds. © 2004 Society of Chemical Industry.

Abstract

Abstract Anthocyanin and flavonol glycosides of various blackberry, blueberry and red wine grape genotypes were identified and measured by a high‐performance liquid chromatographic (HPLC) separation method with photodiode array (PDA) and mass spectrometric (MS) detection. With this method, two distinct elution regions of anthocyanins and flavonols were obtained with near baseline separation of most compounds. Blackberry, blueberry and red wine grape genotypes varied markedly in total anthocyanins and total flavonols as well as oxygen radical absorbance capacity (ORAC). The respective ranges of total anthocyanin (TA) and total flavonol (TF) contents of tested samples were: blackberries, 1143.9–2415.4 and 102.0–160.2 mg kg −1 ; blueberries, 1435.2–8227.3 and 172.5–327.5 mg kg −1 ; and red wine grapes, 380.9–7904.7 and 21.0–322.2 mg kg −1 . Antioxidant activities and contents of total anthocyanins and total flavonols in blackberries, blueberries and red wine grapes were highly correlated, with linear relationships between ORAC and TA ( r xy = 0.94) and TF ( r xy = 0.90) for grapes, TA ( r xy = 0.95) for blueberries and TA ( r xy = 0.74) for blackberries. Copyright © 2004 Society of Chemical Industry