Anthocyanins In Juice Research Articles

Effect of sustained and regulated deficit irrigation on fruit quality of pomegranate cv. ‘Mollar de Elche’ at harvest and during cold storage

The effect of several irrigation strategies on fruit quality at harvest and during cold storage at 5°C of ‘Mollar de Elche’ pomegranates (Punica granatum L.) was studied for three seasons. Irrigation treatments consisted of a control irrigated at 100% of crop evapotranspiration (ETc), a sustained deficit irrigation (SDI) where trees were irrigated at 50% of the ETc during the entire season, and three regulated deficit irrigation (RDI) treatments. In the RDI regimes, severe water restrictions (25% ETc) were applied during one of three phases: flowering and fruit set (RDIfl.-fr.set), fruit growth (RDIfr.gr) or the final phase of fruit growth and ripening (RDIripe). Results showed that after 8 or 19 weeks at 5°C plus 7 days of shelf life at 20°C, some fruit quality attributes such as the soluble solids content (SSC), anthocyanins and fruit colour were enhanced by deficit irrigation. Higher SSC and more reddish colouration in the fruit peel were noted at harvest and during cold storage in pomegranates from SDI and RDIripe. On the other hand, higher juice anthocyanins content were obtained in the RDIfr.gr. fruit. Control fruit showed greater susceptibility to physiological disorders manifested as peel pitting, blemishes and sinking, and to weight loss with respect to deficit irrigation samples. Weight loss increased with storage time and SDI and RDIripe showed lower weight loss compared to the control treatment. Deficit irrigation, depending on the phenological period when water shortage is applied, can be then used as a field practice to control fruit ripening timing, enhance pomegranate fruit composition and improve fruit postharvest performance.

Stability of anthocyanins in berry juices stored at different temperatures

The bright purple-red colour caused by anthocyanins is characteristic of berry products. The colour becomes easily distorted as anthocyanins are susceptible to various degradation reactions. In this study, we monitored the stability of structurally different anthocyanins in several berry juices during storage at different temperatures. The anthocyanin stability was found to be affected by a number of factors including the type of anthocyanin, the origin of the juice, and especially the storage temperature. In all studied juices, half-life (t½) of anthocyanins was much shorter at room temperature than at cold storage. Anthocyanins were more stable in chokeberry juice (t½=6.7 weeks at 21°C and 23.8 weeks at 9°C, 32.5 weeks at 4°C for total anthocyanins) than in blackcurrant (t½=3.0 weeks at 21°C, 11.5 at 9°C and 20.3 weeks at 4°C) and crowberry juice (t½=2.2 weeks at 21°C, 7.3 at 9°C and 12.3 weeks at 4°C). It was also evident that the long shelf life often applied for the commercial juice drinks is detrimental to the anthocyanins. Only 11–15% of the original anthocyanin content was detected in two commercial juice drinks at their expiry date, after storage of 35–49 weeks at room temperature.

Impact of harvest timing on the polyphenol content of black chokeberry (Aronia melanocarpa, cv ‘Viking’) juice.

Chokeberry (Aronia melanocarpa) is rich in polyphenols with potential nutraceutical value. The objective of this study was to determine the peak polyphenol content of Viking chokeberries over the span of possible harvest dates within a single growing season. Berries were grown in Storrs, CT and randomized into 10 plants/block. At the onset of ripeness, 5 blocks were harvested weekly until the last harvestable date, for 7 weeks. The polyphenol content of pressed juice was measured using UPLC‐MS, and by the 4‐(dimethylamino) cinnamaldehyde (DMAC) and Folin‐Ciocalteu assays. Changes in sugar content were analyzed using a refractometer and quantified in degrees brix. Sugar content rose gradually from 10.5 ± 0 to 14.3 ± 0.3 degree brix between weeks 1 and 7. Anthocyanins increased from 366 ± 3 to 1200 ± 39 μg/mL between weeks 1 and 5 and then declined by 32% by week 7. Proanthocyanidins increased from 214 to 352 μg catechin equivalents/mL between weeks 1 and 7. Hydroxycinnamic acid content declined from 1,250 ± 0 to 835 ± 25 μg/mL between weeks 1 and 7. Total phenol content rose from 4.03 to 5.03 mg gallic acid equivalents/mL between weeks 1 and 7. Thus, the polyphenol content of Viking berry juice was greatest at 7 weeks of ripeness, about 20% higher than week 1. However, maximum juice anthocyanins occurred at 5 weeks of ripeness. Funding provided by the University of Connecticut Diet and Health Initiative.

Improved Stability of Chokeberry Juice Anthocyanins by β-Cyclodextrin Addition and Refrigeration

Chokeberry anthocyanins are susceptible to degradation during processing and storage of processed products. This study determined the effects of three pH levels (2.8, 3.2, and 3.6) and four β-cyclodextrin (BCD) concentrations (0, 0.5, 1, and 3%) alone and in combination on the stability of chokeberry juice anthocyanins before and after pasteurization and over 8 months of storage at 4 and 25 °C. Lowering the pH from 3.6 to 2.8 in the absence of BCD provided marginal protection against anthocyanin losses during processing and storage. Addition of 3% BCD at the natural chokeberry pH of 3.6 resulted in excellent protection of anthocyanins, with 81 and 95% retentions after 8 months of storage at 25 and 4 °C, respectively. The protective effect of BCD was lessened with concentrations <3% and reduction in pH, indicating changes in anthocyanin structure play an important role in BCD stabilization of anthocyanins.

Biochemical Properties of the Fresh and Frozen Black Currants and Juices

Thirteen black currant varieties (Ribes nigrum L.) cultured in Serbia were characterized for their pomological properties and chemical composition (total phenolics, total anthocyanins, anthocyanin aglycones, sugars, and vitamin C). The average amount of vitamin C varied from 122.4 to 193.2 mg/100 g fresh weight (FW), while concentration of invert sugars ranged from 6.3% to 11.1%. The highest amounts of total phenolics and anthocyanins were detected in variety Ometa (278.9 mg of gallic acid equivalents per 100 g of FW [mg GAE/100 g FW] and 135.4 mg/100 g, respectively). Quantitative analyses of anthocyanin aglycones in berries were performed using high-performance liquid chromatography, and delphinidin was found to be dominant compound in 11 varieties. Total phenolics and anthocyanins contents decreased during the processing of berry fruits to juices, and the reduction of anthocyanins was more pronounced, 12%-80%. The radical scavenging activity of black currant juices was investigated by 1,1-diphenyl-2-picrylhydrazyl, and the IC(50) value ranged from 1.9 to 4.0 mg/mL. Our results also showed that freezing as a way of preservation and storage could save important phytochemicals and health benefits of berries and berry juices. The amount of total phenolics in berries increased during 1 year of storage by 46.09%-171.76% and in juices by even 107.58%, while the amount of total anthocyanins in berries and juices decrease by 5.63%-52.76% and 13.04%-36.82%, respectively.

Compositions of anthocyanins in blackberry juice and their thermal degradation in relation to antioxidant activity

This study investigated the compositions of anthocyanins in blackberry juice and the effect of heating (70, 80, and 90 °C) on individual anthocyanins, as well as its impact on antioxidant activity. The results showed that five anthocyanins were identified, including cyanidin (Cy)-3-O-glucoside (1), Cy-3-O-arabinoside (2), Cy-3-O-malonyl-glucoside (3), Cy-3-O-dioxalyl-glucoside (4), and the Cy derivative (5). The degradation rates of individual anthocyanins (1–4) followed the first-order reaction kinetics. Unexpectedly, the amount of the Cy derivative (5) was observed to slightly increase in temperature. At the same temperature, the half-lives (T 1/2) values of each anthocyanin (1–4) significantly differed (P < 0.05). Maximum of the T 1/2 values were observed with Cy-3-O-dioxalyl-glucoside (T 1/2 values ranged 9.48–3.54 h) and exhibited relatively resistant stability. Moreover, the T 1/2 values of Cy-3-O-glucoside were higher than Cy-3-O-arabinoside and Cy-3-O-malonyl-glucoside. The antioxidant activity of blackberry juice reduced with the decreasing of total anthocyanins. These results demonstrated that the time dependency of anthocyanins degradation and antioxidant capacity were strongly correlated in blackberry juice.

Effect of a flash vacuum expansion process on grape juice yield and quality

Flash vacuum expansion is a process where a heated product is rapidly exposed to low pressure, or vacuum, causing interstitial water in the product to rapidly flash and rupture a portion of the tissue. This process has potential to aid juice expression and improve extraction of potentially healthy components from fruits and vegetables. In this study, the yield and quality of juice extracted from grapes treated by flash vacuum expansion, heat and enzymes, heat only, and no treatment were compared. The flash expansion process was first studied using Thompson seedless grapes. Lower chamber pressures and higher fruit temperatures were found to improve juice yield and phytochemical composition. While the process could improve polyphenol content and extraction over traditional methods, juice yield was lower than enzyme processing. Tissue damage on grape skins, measured via electrical impedance, was highest after flash vacuum expansion and resulted in higher polyphenol extraction. Juice pressed from concord grapes treated with flash vacuum expansion was compared with heat and enzyme processing, heat treatment only, and cold pressing. Flash vacuum expansion provided juice yields similar to enzyme processing and higher than heat treatment or cold pressing. The process also improved juice anthocyanins over enzyme processing, heat processing, and cold pressing. This investigation provides a comparison of the flash vacuum expansion process and more traditional grape processing methods. It also provides insight into the role of key operating conditions on juice yield and quality.

High Performance Liquid Chromatography Analysis of Anthocyanins in Bilberries (Vaccinium myrtillus L.), Blueberries (Vaccinium corymbosum L.), and Corresponding Juices

In the present study the anthocyanin content of commercially available bilberry juices and fresh fruits were quantified by using 15 authentic anthocyanin standards via high performance liquid chromatography with an ultra-violet detector (HPLC-UV/VIS). Delphinidin-3-O-glucopyranoside, delphinidin-3-O-galactopyranoside, and cyanidin-3-O-arabinopyranoside were the major anthocyanins found in juices, nectar, and fresh bilberries. In contrast, fresh blueberries had higher concentrations of malvidin-3-O-arabinopyranoside and petunidin-3-O-galactopyranoside. Up to 438 mg anthocyanins per 100 g fresh weight (2762 mg/100 g dry weight (DW)) were detected in blueberries from various sources, whereas bilberries contained a maximum of 1017 mg anthocyanins per 100 g fresh weight (7465 mg/100 g DW). Commercially available bilberry and blueberry juices (n= 9) as well as nectars (n= 4) were also analyzed. Anthocyanin concentrations of juices (1610 mg/L to 5963 mg/L) and nectar from bilberries (656 mg/L to 1529 mg/L) were higher than those of blueberry juices (417 mg/L) and nectar (258 mg/L to 386 mg/L). We conclude that using several authentic anthocyanin references to quantify anthocyanin contents indicated them to be up to 53% and 64% higher in fresh bilberries and blueberries, respectively, than previously reported using cyanidin-3-O-glucoside. This study has also demonstrated that commercially available juices produced from bilberries contain much higher anthocyanin concentrations than those from blueberries. We have investigated the contents of a special class of antioxidants, namely anthocyanins in blueberry and billberry fruits and juices commercially available in Germany. To achieve reliable data we have used authentic standards for the first time. We think that our results are important in the field of nutritional intake of this important class of polyphenols and fruit juice companies get a closer insight in the occurrence of these antioxidants in market samples to be used in food composition databases and for nutritional survey.

Treatment with fungicides influences phytochemical quality of blackcurrant juice

The impact of fungicide treatment on fungal infection and blackcurrant juice quality was examined in a series of field experiments over the course of 2 years. Fungicide treatment reduced the incidence of foliar disease and resulted in changes in the concentration of sugars, organic acids, polyphenols and anthocyanins in blackcurrant juice. Treatment with Signum® (containing pyraclostrobin, a strobilurin, and boscalid, a succinate dehydrogenase inhibitor) enhanced glucose, fructose and total sugar content in one treatment year but not in another. Treatment with Signum or Filan® (containing boscalid only) caused a reduction in the key organic acid citrate. Treatment with Signum or Platoon® (containing pyraclostrobin only) enhanced total polyphenol and anthocyanin content of juices. The data suggest a beneficial impact of fungicide treatment not only on disease control but also on juice phytochemistry.

Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugarsPrevención de degradación termal de antocianinas en zumo de mora con adición de diferentes azúcares

The aim of this study was prevention of thermal degradation of blackberry juice anthocyanins through sugar addition. Blackberry juice samples were prepared without and with addition of 10% of different sugars (sucrose, fructose, glucose and trehalose), and heated at 50, 70 and 90 °C for 1 and 2 h. Since degradation of anthocyanins, over the time, followed first-order reaction model, calculation of the reaction rate constant (k), half-lives (t 1/2) and activation energy was conducted. During heating, at all investigated temperatures, degradation of anthocyanins occurred in higher or lesser extent. Addition of trehalose had the highest impact on anthocyanin stability during heating at all investigated temperatures and during both heating times. Samples with trehalose addition had the lowest k values thus the highest t 1/2 values at all investigated temperatures. In conclusion, careful formulation of foods, in our case sugar addition to blackberry juice, can minimise anthocyanins degradation during heating. El objetivo de este estudio fue la prevención de degradación termal de antocianinas de zumo de mora por la adición de azúcar. Se prepararon muestras de zumo de mora sin y con adición de 10% de diferentes azúcares (sacarosa, fructosa, glucosa y trehalosa) y se calentaron a 50, 70 y 90 °C durante 1 y 2 horas. Puesto que la degradación de antocianinas, durante el tiempo, siguió el modelo de reacción de primer orden, el cálculo de la constante de velocidad de reacción (k), semivida (t1/2) y energía de activación se llevó a cabo. Durante el calentamiento, en todas las temperaturas investigadas, la degradación de antocianinas sucedió en mayor o menor grado. La adición de trehalosa tuvo el mayor impacto en la estabilidad de antocianinas durante el calentamiento a todas las temperaturas investigadas y durante los dos tiempos de calentamiento. Las muestras con adición de trehalosa tuvieron unos valores k más bajos así como los mayors valores t1/2 a todas las temperaturas investigadas. En conclusión, la formulación cuidadosa de comidas, en nuestro caso adición de azúcar a zumo de mora, puede minimizar la degradación de antocianinas durante el calentamiento.

Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

The effects of clarification and pasteurisation on anthocyanins (ACNs) and the colour of pomegranate juice (PJ) produced from sacs and whole fruits were investigated. Clarification caused a loss of 4% of ACNs in juice from sacs (JFS) and a loss of 19% in juice from whole fruit (JFWF). After pasteurisation, there was an 8–14% and 13–9% loss of ACNs from unclarified and clarified JFS and JFWF samples, respectively. Polymeric colour was very high even in unclarified samples (25–29%). Compared to JFS, higher polymeric colour was formed in JFWF. HPLC analyses of PJ revealed that cyanidin-3,5-diglucoside was the major ACN, followed by cyanidin-3-glucoside and delphinidin-3-glucoside. Cyanidin-3,5-diglucoside showed higher stability to clarification and pasteurisation than cyanidin-3-glucoside in both PJ samples. Cold clarification with only gelatin is recommended for PJ. To prevent excessive ACN loss and the formation of brown colouring, PJ should be subjected to minimal heating.

Thermal degradation kinetics of anthocyanins in grape juice and concentrate

Thermal degradation kinetics of anthocyanins in grape juice and concentrate

The Effect of pH on Color Behavior of Brassica oleracea Anthocyanin

Anthocyanins, as natural colorants are widely used in the food industry as an alternative to synthetic colorants due to their health benefits, beautiful color and safe to be consumed. Despite of the current challenge to maintain their color properties, the instability of the color can be utilized as an indicator in the food packaging industries. One of the factors which affect the color of the anthocyanins is the level of pH. In the food industry the anthocyanins color can easily change due to the various pH condition of the food product. Increasing the pH and temperature, during processing and storage would increase the degradation rates of anthocyanins. This study focuses on the anthocyanin color behavior at various pH in the liquid and solid phase. Samples of anthocyanin in aqueous solutions were studied at various pH levels between 1.0 to 14.0 at a period of 10 days. Colors were expressed by the CIELAB coordinates, color tone, color intensity and color lightness. Powdered anthocyanin exhibits more stable compared to juice anthocyanin at most pH values, showing no changes in color intensity and color tone and little changes in color lightness. The variation in the results suggested that further developments of anthocyanin as a potential pH color indicator in food packaging system are required.

Pharmacokinetics of cranberry juice anthocyanins, flavonols, flavanols, and phenolic acids in urine

Phenolic acids and flavonoids in cranberries may account for some of their putative health benefits. We have previously characterized the plasma pharmacokinetics of phenolic acids (including sinapic, homovanillic, protocatechuic, and sinapic acids) and flavonols (including kaempferol, myricetin, and quercetin) in 10 healthy adults, 50–70 y old. After a 2-d run-in period following a low polyphenol diet, fasted subjects consumed 237 mL low-calorie, sugar-free cranberry juice cocktail (54% juice). To determine the pharmacokinetics of cranberry bioactives in urine, samples were collected at 0, 2, 4, 6, 8, 10, and 24 h after beverage consumption for determination of 13 phenolic acids, 2 flavanols, 3 flavonols, 6 anthocyanins, and 7 anthocyanin glucuronides. The maximal urinary concentration (Cmax) and time to reach Cmax (Tmax) among the cranberry cyanidin and peonidin glycosides were 0.2–0.9 ng/mg creatinine at 2.2–3.4 h. The Cmax and Tmax of 4 cyanidin glucuronides and 3 peonidin glucuronides were 0.9–41.1 ng/mg at 3.0–5.1 h, respectively. The variations in Cmax and Tmax for phenolic acids and other flavonoids were more pronounced with concentrations of 0.1–21.1 μg/mg at 3.8–18.8 h, respectively. These data suggest that cranberry phenolic acids and flavonoids are bioavailable and metabolized in healthy older adults. (Supported by USDA and Ocean Spray, Inc.)

Quantitative analysis and recovery optimisation of flavonoids and anthocyanins in sugar-making process of sugarcane industry

Considering the possible comprehensive utilisation of bioactive constituents in the sugarcane industry, the flavonoids and anthocyanins in raw juice and various intermediate products within the sugar-making process were first analysed by HPLC-UV/DAD. The analysis was intended to reveal their distribution across the whole production chain. As their contents decreased during sugar production, a new strategy was developed and optimised to recover flavonoids and anthocyanins from raw juice, using A D141-type macroporous adsorptive resin for enrichment. The optimum process parameters were feeding with a pH value of 5.21, weight ratio of resin to crude sample of 20 (w/w), followed by adding 30% ethanol 3.57 times the column volume for anthocyanins with a flow rate of 1.69 bed volumes/h, then 100% ethanol 4.00 times the column volume for flavonoids with a flow rate of 2.36 bed volumes/h. Upon employing this method, an increase in efficiency was realised.

Pressure and Temperature Effects on Degradation Kinetics and Storage Stability of Total Anthocyanins in Blueberry Juice

The degradation kinetics of total anthocyanins in blueberry (Vaccinium myrtillus) juice were studied during thermal processing by treatment at selected temperatures (60-121 °C) and combined high pressure-temperature processing (100-700 MPa, 40-121 °C). Anthocyanin stability was also studied for several of these treatments during storage at 4, 25, and 40 °C. Both pressure and temperature increased d, the degradation rate of total anthocyanins in blueberry juice, meaning that at constant temperature, anthocyanins were more rapidly degraded with increasing pressure. For example, 32% degradation of anthocyanins was observed after 20 min heating at 100 °C and atmospheric pressure, whereas at 100 °C and 600 MPa, approximately 50% of total anthocyanins were lost. Degradation of anthocyanins was significantly accelerated with increasing storage temperatures. Combined pressure-temperature treatment of pasteurized juice led to a slightly faster degradation of total anthocyanins during storage compared to heat treatments at ambient pressure. Degradation of anthocyanins was best described by a 1.4th-order reaction at all conditions investigated. A mathematical model describing the degradation of blueberry anthocyanins in juice as a function of pressure, temperature, and treatment time is presented.

Identification of Metabolites in Human Plasma and Urine after Consumption of a Polyphenol-Rich Juice Drink

A polyphenol-rich (P-R) juice drink was developed as a potential approach to increase intake of dietary polyphenols. Analysis of the beverage by HPLC with PDA, fluorescence, and MS detection facilitated the identification/partial identification of 40 flavonoids and related phenolic compounds. The main constituents were (-)-epigallocatechin and other green tea flavan-3-ols, phloretin-2'-O-glucoside, gallic acid, hesperetin-7-O-rutinoside, 5-O-caffeoylquinic acid, and procyanidins, with trace levels of several flavonols and purple grape juice anthocyanins also being present. Healthy human subjects (n = 10) consumed 350 mL of the P-R juice drink, after which plasma and urine samples were collected over a 0-24 h period. HPLC-MS analysis identified 13 metabolites in plasma and a further 20 in urine. Qualitatively, the profiles of the glucuronide, sulfated, and methylated metabolites were very similar to those detected in earlier investigations when the main components in the juice drink were consumed separately in feeding studies with coffee, green tea, orange juice, and apple cider.

Effect of sonication on retention of anthocyanins in blackberry juice

Blackberry juice samples were sonicated with processing variables of amplitude levels ranging from 40% to 100% at a constant frequency of 20 kHz and sonication times (0–10 min) and pulse durations of 5 s on and 5 s off. The effects of sonication on anthocyanins (Cy3Gl) and colour values ( L, a, and b) were determined. Response surface methodology (RSM) based on two factor five level central composite design was applied to determine the effect of amplitude level and sonication time. A second-order polynomial model fitted well to the experimental data ( R 2 > 0.89). Significant retention of anthocyanin content (>94%) was observed at the maximum treatment conditions of 100% amplitude level for 10 min, indicating stability of anthocyanin during sonication. Colour changes observed during sonication were subtle (TCD ∼ 5%). RSM was demonstrated to be an effective technique to investigate the influence of sonication on colour and anthocyanin retention. Sonication could be employed as a preservation technique for blackberry juice processing where anthocyanin retention is desired.

Acúmulo de antocianinas e características físicas e químicas de frutos de laranjas sanguíneas durante o armazenamento a frio

Este trabalho teve como objetivo avaliar o conteúdo de antocianinas no suco e as características físicas e químicas dos frutos de oito variedades de laranjas sanguíneas e de laranja Valência, e, também, verificar os efeitos do armazenamento dos frutos a 10ºC, durante um período de até 60 dias, nos parâmetros avaliados. Os teores de antocianina foram determinados utilizando-se de um método espectrofotométrico, assim como dez características físicas e químicas dos frutos e dos sucos foram avaliadas antes e durante o armazenamento. Todas as variedades de laranja avaliadas apresentaram naturalmente baixos teores ou nenhum teor de antocianina no suco. O armazenamento durante um período de até 60 dias, em baixa temperatura, possibilitou acúmulo significativo de antocianina no suco, porém de maneira desigual nas variedades de laranjas sanguíneas testadas. As variedades Moro foram as que apresentaram suco contendo os maiores teores de antocianina no final do armazenamento. À exceção de duas variedades, Sanguinelli (Marrocos e Polidari), as demais variedades sanguíneas avaliadas podem ser consideradas como semelhantes entre si e adequadas ao consumo. O armazenamento dos frutos a 10ºC, durante o período máximo de 60 dias, alterou significativamente somente as variáveis: largura de frutos, teor de SS, acidez e o rendimento de suco.

Characterization and Quantification of Anthocyanins in Grape Juices Obtained from the Grapes Cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS

The characterization and quantification of anthocyanins in grape cultivars of Oll-Meoru (Vitis coignetiaexVitis labrusca), Neut-Meoru (Vitis coignetiaexVitis labrusca), Muscal Bailey A. (Vitis labruscana), and Campbell Early (Vitis labruscaxV. vinifera) cultivated in Korea were carried out by partial purification through XAD-7 column chromatography followed by C-18 HPLC/diode array detector (DAD), HPLC/MS, and HPLC/MS/MS analyses. The column oven temperature during the reverse phase C-18 HPLC greatly affected the separation of individual anthocyanins. The result showed that the optimum column oven temperature was 35 degrees C. Sixteen different anthocyanins (11 nonacylated and 5 acylated anthocyanins) were identified in the grape juices. Oll-Meoru, Neut-Meoru, and Muscat Bailey A (MBA) grape juices contained only nonacylated anthocyanins. Oll-Meoru and Neut-Meoru grape juices had same anthocyanins, but their proportions were considerably different. Peonidin 3,5-diglucoside and malvidin 3,5-diglucoside were the major anthocyanins in Oll-Meoru grape juice. Delphinidin 3-glucoside was, however, the major anthocyanin in Neut-Meoru grape juice. Peonidin 3-glucoside and malvidin 3-glucoside were the most abundant anthocyanins in Muscal Bailey A grape juice. Campbell Early grape juice contained both nonacylated and acylated anthocyanins. Cyanidin 3-(p-coumaroyl)glucoside-5-glucoside and peonidin 3-(p-coumaroyl)glucoside-5-glucoside were the most abundant anthocyanins in Campbell Early grape juice. Total anthocyanin contents were greatly different in different grape jucies, with the highest in Neut-Meoru juice (1043.5 microg/mL), followed by Oll-Meoru (997.7 microg/mL), MBA (390.2 microg/mL), and Campbell Early (183.9 microg/mL) juices. The total anthocyanin content in Neut-Meoru grape juice was 5.67 times higher than that in Campbell Early grape juice. This represents the 1st report on the systematic characterization and quantification of anthocyanins in the juices of these grapes cultivated in Korea.