Abstract
The use of acetone as an extraction solvent for anthocyanins from strawberry has been investigated. The results are compared with those obtained with classical acidified aqueous or methanolic solvents, the use of which gives rise to difficulties concerning sample concentration and filtration for further high-performance liquid chromatographic analysis. The use of acetone allows an efficient and more reproducible extraction, avoids problems with pectins, and permits a much lower temperature for sample concentration. The method has been applied to the analysis of anthocyanins from four varieties of strawberry (Camarosa, Oso Grande, Chandler and Tudla) used for the industrial production of jam in Spain. The variety Camarosa was richest in anthocyanins; approximately 10% of the anthocyanins present in fresh fruit was lost during the freezing process. Copyright © 1998 John Wiley & Sons, Ltd.
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