Determination of total anthocyanins and anthocyanine glycosides in the fruit of lingonberry, Vaccinium vitis-idaea L. (Ericaceae)

Abstract

The aim of this study was to determine total anthocyanins and anthocyanine glycosides in fruits of lingonberry, Vaccinium vitis-idaea L. (Ericaceae). Total anthocyanins were estimated with spectrophotometric pH differential method. Cyanidin -3- galactoside served as a standard. Anthocyanins were measured by High Pressure Liquid Chromatography with dioda array detection (HPLC-DAD). HPLC-DAD was performed with a Zorbax StableBond-C18 column (250×4.6mm, 5µm). Mobile phase was A: acetonitril 100% and B: 10% (v/v) acetic acid and 1% phosphoric acid in water. Supernatants of fresh fruits were hydrolysed with 2M HCl. As standards for HPLC-DAD were used pelargonidin chloride (C15H11O5Cl), malvidin chloride (C17H15ClO7), delfinidin chloride (C15H11O7Cl), cyanidin-3-galactoside chloride (C21H21ClO11), naringenin-7-glycoside (C21H22O10), peonidin chloride (C16H13O6Cl), peonidine-3-o-glycoside chloride (C22H23ClO11), petunidin chloride (C16H13ClO7) and malvidin-3-o-galactoside chloride (C23H25ClO12). Detection was at 517/525nm and 220/254nm. Total content of anthocyanine glycosides was 0.80mg/g of fresh fruit of lingonberry. Using HPLC-DAD only peonidine as aglucone in quantity of 0.025µg/g in lingonberry was found.