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dc.contributor.authorGarcía-Herrera, Patricia-
dc.contributor.authorPérez Rodríguez, María L.-
dc.contributor.authorAguilera-Delgado, Teresa-
dc.contributor.authorLabari-Reyes, M. J.-
dc.contributor.authorOlmedilla Alonso, Begoña-
dc.contributor.authorCámara, Montaña-
dc.contributor.authorPascual-Teresa, Sonia de-
dc.identifierdoi: 10.1111/ijfs.13210-
dc.identifierissn: 1365-2621-
dc.identifier.citationInternational Journal of Food Science and Technology 51: 2290- 2300 (2016)-
dc.description.abstractA fast and reliable method for anthocyanin extraction and identification by HPLC-DAD-ESI/MS-QTOF was used to analyse the anthocyanin composition of commercial red fruit juices (blackberry, redcurrant and pomegranate), purees (strawberry, cherry and raspberry) and concentrates (elderberry, blueberry and red grape). The anthocyanin profile of black carrot juice is also reported. The extraction and analysis method allowed us to detect and quantify a wide range of individual anthocyanins in a simple and rapid way. Pelargonidin-3-glucoside was detected in redcurrant for the first time and petunidin-3-galactoside quantified for the first time in blueberries. Considering the health benefits that have been associated with anthocyanin consumption, all these fruit and vegetables processed products could appear as a good source of this group of phytochemical compounds for their direct consumption or their use as ingredients for the design of new food product or food supplements.-
dc.description.sponsorshipSpanish Ministry of Economy and Competitiveness for financial support (AGL2012-30803).-
dc.publisherBlackwell Publishing-
dc.subjectFruit puree, HPLC-MS-
dc.subjectFruit juices-
dc.subjectFruit concentrate-
dc.subjectBlack carrot-
dc.titleAnthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC-DAD-ESI/MS-QTOF-
dc.description.versionPeer Reviewed-
dc.contributor.funderMinisterio de Economía y Competitividad (España)-
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