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Assessment of the anthocyanidin content of common fruits and development of a test diet rich in a range of anthocyanins

Article type: Research Article

Authors: Corona, Giulia | Tang, Fiona | Vauzour, David; | Rodriguez-Mateos, Ana | Spencer, Jeremy P.E.

Affiliations: Molecular Nutrition Group, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK | Norwich Medical School, Faculty of Medicine and Health Sciences, University of East Anglia, Norwich, UK

Note: [] Corresponding author: G. Corona, Molecular Nutrition Group, School of Chemistry, Food and Pharmacy, University of Reading, Reading RG6 6AP, UK. Tel.: +44 118 378 7713; Fax.: +44 118 931 0080; E-mail: [email protected]

Keywords: Anthocyanins, berries, HPLC, hydrolysis

DOI: 10.3233/JBR-2011-022

Journal: Journal of Berry Research, vol. 1, no. 4, pp. 209-216, 2011

Received 15 March 2011
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Accepted 2 June 2011
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Published: 2011
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Abstract

There is significant interest in the beneficial health properties of anthocyanins/anthocyanidins. Future investigations into their physiological effects will require human intervention with precise amounts of anthocyanins/anthocyanidins. We have investigated the total anthocyanin/anthocyanidin content of common berry fruits and designed an intervention diet intended to deliver a balanced profile of different anthocyanidins. Using acid hydrolysis and HPLC-diode array analysis we report the individual profile and total anthocyanidin profile/content of blueberry (148.76 mg/100 g FW), blackberry (76.78 mg/100 g FW), cranberry (19.30 mg/100 g FW), black grape (28.09 mg/100 g FW), raspberry (104.38 mg/100 g FW) and strawberry (41.09 mg/100 g FW). The measured anthocyanidin content in the various fruits was used to design an intervention diet (15 g of blueberry, 5 g of blackberry, 30 g cranberry, 20 g of grape, 5 g of raspberry and 25 g of strawberry; 100 g mixed fruit portion) capable of delivering high amounts of the six main anthocyanidins.

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