USE OF ANTHOCYANIN ANALYSIS FOR DETECTION OF BERRY JUICE ADULTERATIONS

SCIENTIARUM POLONORUMACTA Acta Sci. Pol., Technol. Aliment. () 006, 7-8 USE OF ANTHOCYANIN ANALYSIS FOR DETECTION OF BERRY JUICE ADULTERATIONS Anna Stój, Zdzisław Targoński, Agnieszka Malik Agricultural University of Lublin Abstract. Chromatographic profiles of anthocyanins in authentic and adulterated black currant and raspberry juices were compared in this paper. HPLC apparatus with DAD detector was used for separation of anthocyanins. Analysis of adulterated juices required optimization of elution conditions. Two types of eluents were applied at gradient: A.% formic acid and B 00% acetonitrile. There was detected 0%, 0% and 0% addition of strawberry to raspberry and black currant juices on the basis of pelargonidin-- -glucoside content. Cyanidin--xylorutinoside indicated the 0%, 0% and 0% addition of red currant to raspberry and black currant juices. Anthocyanin analysis is an effective method for detection of berry juice adulterations. Key words: anthocyanins, HPLC, berry fruits, juices, adulterations INTRODUCTION Particular juices differ in quantity and type of anthocyanins. Analysis of anthocyanin composition is a typical method for examination of berry juice authenticity [Hofsommer and Koswig 000, Fügel et al. 00]. HPLC technique is the most useful for determination of anthocyanins [Landbo and Meyer 00, Mullen et al. 00, Tsao and Yang 00]. After chromatographic separation of anthocyanins, characteristic chromatographic profile (fingerprint) was required which could allow juice identification (Fuchs and Koswig 997, Goiffon et al. 99, Hofsommer 99, Koswig and Hofsommer 99, Stój et al. 00, Versari et al. 997, 999]. Comparison of unknown sample chromatogram with that characteristic for authentic sample let to estimate if analysed sample is authentic or adulterated [Hofsommer 99]. It appears from the literature that there are little works upon trials of identification of berry juice adulterations on the basis of anthocyanin chromatograms. Analysis of anthocyanins was used for detection of cranberry juice adulteration with extract of grape peels [Hong and Wrolstad 986] and black currant juice with cherry juice [Versari et al. 997]. Corresponding author Adres do korespondencji: Dr inż. Anna Stój, Department of Food Technology of Agricultural University of Lublin, Skromna 8, 0-90 Lublin, Poland, e-mail: anna-stoj @wp.pl

7 A. Stój... The aim of the present paper was to determine the anthocyanins in authentic black currant and raspberry juices and in black currant and raspberry juices adulterated with strawberry and red currant juices. Composition of anthocyanins was assayed by HPLC method. Elution conditions were optimized for different types of juices. MATERIALS AND METHODS Four berry species were collected in 998, 999 and 000. Strawberries (Fragaria ananassa) of Senga cv. originated from the plantation in Zemborzyce, raspberries (Rubus idaeus) of Beskid cv. as well as black currants (Ribes nigrum) of Ben Lomond cv. were from the Experimental Farm in Felin and red currants (Ribes rubrum) of Rondom cv. were collected in a garden in Klementowice. Berry fruits were stored in the refrigerator at 8 C. Juices were made from fruits defrosted at ambient temperature in juice extractor Zelmer 77.8 and then centrifuged in centrifuge MPW 6 for minutes at C and 000 rpm. Following adulterated juices were prepared: raspberry juice with 0, 0, 0% addition of strawberry juice, raspberry juice with 0, 0, 0% addition of red currant juice, black currant juice with 0, 0, 0% addition of strawberry juice and black currant juice with 0, 0, 0% addition of red currant juice. Anthocyanins purification and HPLC separations were carried out according to the method described by Hong and Wrolstad [990] with modifications. Mini-column Sep-Pak C 8 Waters was activated by means of washing with ml of methanol and then ml of 0.0% HCl. Aliquots of ml of juice were introduced into the mini-column. In order to remove saccharides and organic acids, mini-column was washed with ml of 0.0% HCl and anthocyanins were eluted with ml of 0.0% HCl in methanol. HPLC apparatus Gilson consisting of two pumps 06, dynamic mixer 8C, manometer 80 and detector UV-VIS DAD 70 was used for separation of anthocyanins. The chromatograph was combined with the software for data acquisition UniPoint due to Interface 06C system. Separation was performed on column Symmetry of 0.6 mm dimensions filled with C 8 Waters of µm particle diameter. Two types of eluent were applied at gradient: A.% formic acid and B 00% acetonitrile. Elution gradient was following: 0- min, 0-% B; - min, -0% B; - min, 0-% B; -6 min, -0% B; 6- min, 0-0% B. Other chromatographic parameters were as follows: dosing loop of Rheodyne 77i, injector 0 µl, eluent flow rate ml/min and detection wavelength 0 nm. Calibration curves were plotted for three standards: cyanidin-- glucoside, cyanidin- --rutinoside and pelargonidin--glucoside (Extrasynthese, France). mg of each standard were dissolved in ml of 0.% HCL in methanol and dilutions were prepared. Methanol solutions contained 000, 000, 00, 00 and 0 of particular standard. Cyanidin--glucoside, cyanidin--rutinoside and pelargonidin--glucoside were identified in examined juices on the base of spectrum and retention time of available standards (Extrasynthese, France). The other anthocyanins were probably identified on the base of spectrum, elution order and literature data [Bakker et al. 99, Goiffon et al. 99, Hong and Wrolstad 990, Versari et al. 997]. Determination results were statistically worked out using t-student test at significance level α = 0.0. Acta Sci. Pol.

Use of anthocyanin analysis for detection... 7 RESULTS AND DISCUSSION The anthocyanins for which standards are not commonly available were identified on the base of spectrum, elution order and literature data. According to the literature, the wavelength maxima (λ max ) in the visible range is closely related to the hydroxylation pattern of the anthocyanin. Derivatives of pelargonidin (λ max = 0 nm) can be distingushed from derivatives of cyanidin (λ max = 6-0 nm) and delphinidin (λ max = - -8 nm) on the basis of their different visible spectra. The nature of sugar substitution has no relevant effect on the spectrum [Hong and Wrolstad 990, Versari et al. 997]. The elution order of anthocyanins is correlated with their hydrophobicity. The most hydrophilic anthocyanins are eluted at first. Following anthocyanins are less hydrophilic and more hydrophobic. According to the literature, elution order of aglycones is: delphinidin < cyanidin < pelargonidin. Within an identical aglycone, addition of a second carbohydrate increases its polarity resulting in a decrease in retention time, generally. However the presence of hydrophobic methyl group in the rhamnose molecule affects cyanidin-- -rutinoside is eluted after cyanidin--glucoside [Bakker et al. 99, Goiffon et al. 99]. Results of chromatographic separations of anthocyanins indicated that strawberry, raspberry, black currant and red currant juices differed in composition of anthocyanins (Table -). Strawberry juices contained: cyanidin--glucoside, pelargonidin--glucoside, pelargonidin--rutinoside (probably) and pelargonidin--glucoside acylated with acetic acid (probably), raspberry juices cyanidin--sophoroside (probably), cyanidin- -glucorutinoside (probably), cyanidin--glucoside and cyanidin--rutinoside, black currant juices delphinidin--glucoside (probably), delphinidin--rutinoside (probably), cyanidin--glucoside and cyanidin--rutinoside and red currant juices cyanidin-- -sophoroside, cyanidin--glucorutinoside, cyanidin--glucoside, cyanidin--xylorutinoside (probably) and cyanidin--rutinoside. It was found that pelargonidin--glucoside was characteristic anthocyanin in strawberry juices like in Bakker et al. [99], Bakker et al. [99], Goiffon et al. [99], Hong and Wrolstad [990], Skrede et al. [99] and Versari et al. [997] research. Characteristic anthocyanin of red currant juices was Table. Contents of anthocyanins in strawberry juices in 998, 999 and 000 Tabela. Zawartości antocyjanów w sokach truskawkowych w latach 998, 999, 000 strawberry Lata zbioru truskawek peak pik peak pg--glu pik pg--glu peak * pik * peak ** pik ** 998 6 99 80 999 67 678 6 000 0 99 7 7 x 68 68 0 66 Cy--glu cyanidin--glucoside, pg--glu pelargonidin--glucoside, *pelargonidin--rutinoside (probably), **pelargonidin--glucoside acylated with acetic acid (probably). Cy--glu cyjanidyno--glukozyd, pg--glu pelargonidyno--glukozyd, *pelargonidyno--rutynozyd (przypuszczalnie), **pelargonidyno--glukozyd acylowany kwasem octowym (przypuszczalnie). Technologia Alimentaria () 006

76 A. Stój... Table. Contents of anthocyanins in raspberry juices in 998, 999 and 000 Tabela. Zawartości antocyjanów w sokach malinowych w latach 998, 999, 000 raspberry Lata zbioru malin peak * pik * peak ** pik ** peak pik peak cy--rut pik cy--rut 998 0 8 76 999 7 8 769 000 0 89 6 0 x 99 9 68 *Cyanidin--sophoroside (probably), **cyanidin--glucorutinoside (probably), -cyanidin--glucoside, cy--rut cyanidin--rutinoside. *Cyjanidyno--soforozyd (przypuszczalnie), **cyjanidyno--glukorutynozyd (przypuszczalnie), cyjanidyno--glukozyd, cy--rut cyjanidyno--rutynozyd. Table. Contents of anthocyanins in black currant juices in 998, 999, 000 Tabela. Zawartości antocyjanów w sokach z czarnych w latach 998, 999, 000 black currant Lata zbioru czarnych peak * pik * peak ** pik ** peak pik peak cy--rut pik cy--rut 998 9 9 08 08 6 0 999 88 879 77 000 8 76 70 6 79 x 7 6 6 *Delphinidin--glucoside (probably), **delphinidin--rutinoside (probably), cyanidin--glucoside, cy--rut cyanidin--rutinoside. *Delfinidyno--glukozyd (przypuszczalnie), **delfinidyno--rutynozyd (przypuszczalnie), cyjanidyno--glukozyd, cy--rut cyjanidyno--rutynozyd. cyanidin--xylorutinoside similarly as in red currant juice investigated by Goiffon et al. [99]. Therefore there was examined the possibility of detection of the adulterations of raspberry and black currant juices with strawberry and red currant juices on the basis of anthocyanins analysis. There was identified an additional peak (peak ) pelargonidin--glucoside, a typical anthocyanin of strawberry juices, absent in authentic raspberry juices on chromatographic profiles of adulterated raspberry juices (Fig. ). There was detected 0%, 0% and 0% addition of strawberry juices to raspberry juices on the basis of pelargonidin-- -glucoside content. Contents of pelargonidin--glucoside were 96, and 6, respectively (.%, 9.% and.% of total anthocyanin peak area) (Table ). Peak 6 pelargonidin--rutinoside and peak 7 pelargonidin--glucoside acylated with Acta Sci. Pol.

Use of anthocyanin analysis for detection... 77 Table. Contents of anthocyanins in red currant juices in 998, 999, 000 Tabela. Zawartości antocyjanów w sokach z czerwonych w latach 998, 999, 000 red currant Lata zbioru czerwonych peak * pik * peak ** pik ** peak pik peak *** pik *** peak cy--rut pik cy--rut 998 7 6 7 999 68 67 6 0 7 000 80 8 69 69 x 07 66 0 0 *Cyanidin--sophoroside (probably), **cyanidin--glucorutinoside (probably), cyanidin-- -glucoside, ***cyanidin--xylorutinoside (probably); cy--rut cyanidin--rutinoside. *Cyjanidyno--soforozyd (przypuszczalnie), **cyjanidyno--glukorutynozyd (przypuszczalnie), cyjanidyno--glukozyd, ***cyjanidyno--ksylorutynozyd (przypuszczalnie); cy--rut cyjanydyno--rutynozyd. D 0. AU A B C 6 7 6 7 6 7 0 Min Fig.. Chromatograms of anthocyanins contained in raspberry juice (A) and in raspberry juices with 0% (B), 0% (C) and 0% (D) addition of strawberry juices in 999. Peak identification in Tables and Rys.. Chromatogramy antocyjanów zawartych w sokach malinowych (A) i w sokach malinowych z 0- (B), 0- (C) i 0-procentowym (D) dodatkiem soków truskawkowych w 999 r. Identyfikacja pików w tabeli i Technologia Alimentaria () 006

78 A. Stój... Table. Contents of anthocyanins in raspberry juices with addition of strawberry juices in 998, 999 and 000 Tabela. Zawartości antocyjanów w sokach malinowych z dodatkiem soków truskawkowych w latach 998, 999, 000 Addition of strawberry juices Dodatek soku truskawkowego raspberry and strawberry Lata zbioru malin i truskawek peak * pik * pow. 0 peak ** pik ** pow. 0 peak pik peak cy--rut pik cy--rut peak pg--glu pik pg--glu peak 6*** pik 6*** pow. 0 peak 7**** pik 7**** 0% 998 8 68 7 7 8 0 999 7 69 9 0 7 9 000 69 66 7 7 8 9 x 78 677 t 9 60 t 96 t 6 t 0% 998 06 77 9 8 80 6 9 999 97 790 9 609 6 70 000 6 76 9 97 70 6 x 9 770 96 t t 76 t 0% 998 7 909 69 66 0 999 89 07 0 690 6 6 7 000 80 788 88 0 0 x 69 9 7 87 t 6 t 9 0 *Cyanidin--sophoroside (probably), **cyanidin--glucorutinoside (probably), cyanidin-- -glucoside, cy--rut cyanidin--rutinoside, pg--glu pelargonidin--glucoside, ***pelargonidin--rutinoside (probably), ****pelargonidin--glucoside acylated with acetic acid (probably). t Contents or areas of anthocyanins in raspberry juices with addition of strawberry juices are significantly different at α = 0.0 than contents or areas of the same anthocyanins in raspberry juices. *Cyjanidyno--soforozyd (przypuszczalnie), **cyjanidyno--glukorutynozyd (przypuszczalnie), cyjanidyno--glukozyd, cy--rut cyjanidyno--rutynozyd, pg--glu pelargonidyno--glukozyd, ***pelargonidyno--rutynozyd (przypuszczalnie), ****pelargonidyno--glukozyd acylowany kwasem octowym (przypuszczalnie). t Zawartości lub powierzchnie antocyjanów w sokach malinowych z dodatkiem soków truskawkowych różnią się istotnie przy α = 0,0 od zawartości lub powierzchni tych samych antocyjanów w sokach malinowych. acetic acid had less significance in estimation of addition of strawberry juices to raspberry juices because of their small areas. Peak areas (contents) of anthocyanins from raspberry juices (peak,, and ) decreased in adulterated raspberry juices. Area of cyanidin--glucorutinoside in raspberry juices with 0% addition of strawberry juices Acta Sci. Pol.

Use of anthocyanin analysis for detection... 79 was statistically lower 677 0 than in authentic raspberry juices 99 0. Contents of cyanidin--rutinoside were significantly lower (P = 0.0) in raspberry juices with 0%, 0% and 0% addition of strawberry juices 60, 96 and 87, respectively than in authentic raspberry juices 68. Raspberry and red currant juices had four common anthocyanins: cyanidin--sophoroside, cyanidin--glucorutinoside, cyanidin--glucoside and cyanidin--rutinoside. Moreover red currant juices, unlike raspberry juices, contained cyanidin--xylorutinoside. Cyanidin--xylorutinoside (peak ) indicated adulterations of raspberry juices with red currant juices (Fig. ). Area of this anthocyanin presented on chromatogram of raspberry juice with 0% addition of red currant juice was 0 (6.7% of total anthocyanin peak area), on chromatogram of raspberry juice with 0% addition of red currant juice 0 (.7%) and on chromatogram of raspberry juice with 0% addition of red currant juice 8 0 (.%) (Table 6). Peak area of cyanidin--glucorutinoside increased in raspberry juices adulterated with red currant juices (red currant juices contained more of this anthocyanin than raspberry juices) and peak areas of cyanidin-- -sophoroside, cyanidin--glucoside and cyanidin--rutinoside decreased in these juices. Contents of cyanidin--glucoside in raspberry juices with 0% and 0% addition of red currant juices were significantly lower (P = 0.0) 0 and, respectively than in raspberry juices without addition of red currant juices 9. C D 0. A B AU 0 Min Fig.. Chromatograms of anthocyanins contained in raspberry juice (A) and in raspberry juices with 0% (B), 0% (C) and 0% (D) addition of red currant juices in 999. Peak identification in Tables and 6 Rys.. Chromatogramy antocyjanów zawartych w sokach malinowych (A) i w sokach malinowych z 0- (B), 0- (C) i 0-procentowym (D) dodatkiem soków z czerwonych w 999 r. Identyfikacja pików w tabeli i 6 Technologia Alimentaria () 006

80 A. Stój... Table 6. Contents of anthocyanins in raspberry juices with addition of red currant juices in 998, 999 and 000 Tabela. 6. Zawartości antocyjanów w sokach malinowych z dodatkiem soków z czerwonych w latach 998, 999, 000 Addition of raspberry red currant and red juice currant Dodatek soku Lata zbioru z czerwonych malin i czerwonych 0% 0% 0% peak * pik * peak ** pik ** peak pik peak *** pik *** peak cy--rut pik cy--rut 998 68 7 96 7 6 999 6 8 9 97 66 000 99 0 88 0 9 x 8 07 0 t 60 998 0 86 7 9 66 999 7 6 69 000 00 0 7 0 x 08 t 66 998 769 9 9 9 676 999 06 9 76 000 9 06 69 7 x 80 06 88 8 6 *Cyanidin--sophoroside (probably), **cyanidin--glucorutinoside (probably), cyanidin-- -glucoside, ***cyanidin--xylorutinoside (probably), cy--rut cyanidin--rutinoside. t Contents or areas of anthocyanins in raspberry juices with addition of red currant juices are significantly different at α = 0.0 than contents or areas of the same anthocyanins in raspberry juices. *Cyjanidyno--soforozyd (przypuszczalnie), **cyjanidyno--glukorutynozyd (przypuszczalnie), cyjanidyno--glukozyd, ***cyjanidyno--ksylorutynozyd (przypuszczalnie), cy--rut cyjanidyno--rutynozyd. t Zawartości lub powierzchnie antocyjanów w sokach malinowych z dodatkiem soków z czerwonych różnią się istotnie przy α = 0,0 od zawartości lub powierzchni tych samych antocyjanów w sokach malinowych. Presence of pelargonidin--glucoside (peak ) from strawberry juices determined adulteration of black currant with strawberry juices (Fig. ). Content of pelargonidin-- -glucoside in black currant with 0% addition of strawberry juices was 0 (6.7% of total anthocyanin peak area), in black currant with 0% addition of strawberry juices (.%) and in black currant with 0% addition of strawberry juices 79 (.%) (Table 7). Along with the increase of addition of strawberry juices, peak areas of anthocyanins from black currant juices (peak,, and ) decreased. Areas of delphinidin--glucoside and delphinidin--rutinoside in black currant with 0% addition of strawberry juices were statistically lower 79 0 and 0, respectively than Acta Sci. Pol.

Use of anthocyanin analysis for detection... 8 0. A C D B 0. AU 0 Fig.. Chromatograms of anthocyanins contained in black currant juice (A) and in black currant juices with 0% (B), 0% (C) and 0% (D) addition of strawberry juices in 999. Peak identification in Tables and 7 Rys.. Chromatogramy antocyjanów zawartych w sokach z czarnych (A) i w sokach z czarnych z 0- (B), 0- (C) i 0-procentowym (D) dodatkiem soków truskawkowych w 999 r. Identyfikacja pików w tabeli i 7 Table 7. Contents of anthocyanins in black currant juices with addition of strawberry juices in 998, 999, 000 Tabela 7. Zawartości antocyjanów w sokach z czarnych z dodatkiem soków truskawkowych w latach 998, 999, 000 Addition of strawberry juices Dodatek soku truskawkowego black currant and strawberry Lata zbioru czarnych i truskawek peak * pik * peak ** pik ** peak pik peak cy--rut pik cy--rut peak pg--glu pik pg--glu 6 7 0% Min 998 89 7 6 76 8 999 7 78 78 000 877 6 0 6 97 x 79 t t 087 t 0 t Technologia Alimentaria () 006

8 A. Stój... Table 7 cont. 6 7 0% 0% 998 7 9 77 66 7 999 76 88 000 9 6 7 0 9 8 x 9 6 066 6 8 t 998 0 8 87 87 9 999 8 88 000 7 7 78 08 x 6 767 7 0 79 t *Delphinidin--glucoside (probably), **delphinidin--rutinoside (probably), cyanidin--glucoside, cy--rut cyanidin--rutinoside, pg--glu pelargonidin--glucoside. t Contents or areas of anthocyanins in black currant juices with addition of strawberry juices are significantly different at α = 0.0 than contents or areas of the same anthocyanins in black currant juices. *Delfinidyno--glukozyd (przypuszczalnie), **delfinidyno--rutynozyd (przypuszczalnie), cyjanidyno--glukozyd, cy--rut cyjanidyno--rutynozyd, pg--glu pelargonidyno--glukozyd. t Zawartości lub powierzchnie antocyjanów w sokach z czarnych z dodatkiem soków truskawkowych różnią się istotnie przy α = 0,0 od zawartości lub powierzchni tych samych antocyjanów w sokach z czarnych. in authentic black currant juices 0 and 7 0. Also content of cyanidin- -rutinoside in black currant with 0% addition of strawberry juices was significantly lower (P = 0.0) 087 than in authentic black currant juices 6. There was determined an additional peak (peak ) cyanidin--xylorutinoside, a typical anthocyanin of red currant juices, absent in authentic black currant juices on chromatographic profiles of adulterated black currant juices (Fig. ). There was detected 0%, 0% and 0% addition of red currant to black currant juices on the basis of cyanidin--xylorutinoside content. Areas of cyanidin--xylorutinoside were 08 0 (.9% of total anthocyanin peak area), 8 0 (.6%) and 0 (.%) (Table 8). Peak areas of anthocyanins from black currant juices (peak,, and ) decreased in adulterated black currant juices. Areas of delphinidin--glucoside in black currant juices with 0% and 0% addition of red currant juices were significantly lower (P = 0.0) 8 0 and 9 0, respectively than in authentic black currant juices 0. Also content of cyanidin--glucoside in black currant juices with 0% addition of red currant juices was significantly lower 8 than in black currant juices without addition of red currant juices 6. Acta Sci. Pol.

Use of anthocyanin analysis for detection... 8 0. A B C D 0. AU 0 Fig.. Chromatograms of anthocyanins contained in black currant juice (A) and in black currant juices with 0% (B), 0% (C) and 0% (D) addition of red currant juices in 999. Peak identification in Tables and 8 Rys.. Chromatogramy antocyjanów zawartych w sokach z czarnych (A) i w sokach z czarnych z 0- (B), 0- (C) i 0-procentowym (D) dodatkiem soków z czerwonych w 999 r. Identyfikacja pików w tabeli i 8 Table 8. Contents of anthocyanins in black currant juices with addition of red currant juices in 998, 999, 000 Tabela 8. Zawartości antocyjanów w sokach z czarnych z dodatkiem soków z czerwonych w latach 998, 999, 000 black currant Addition of and red red currant currant juices Dodatek Lata zbioru soku czarnych z czerwonych i czerwonych peak * pik * peak ** pik ** peak pik peak *** pik *** peak cy--rut pik cy--rut 6 7 0% Min 998 97 6 8 6 98 999 7 6 78 7 98 000 89 6 0 9 x 8 t 70 8 t 08 7 Technologia Alimentaria () 006

8 A. Stój... Table 8 cont. 6 7 0% 0% 998 7 6 0 70 999 70 90 8 6 86 000 977 7 9 7 6 07 x 9 t 6 6 7 8 6 998 6 8 8 7 6 0 999 89 80 87 8 000 99 7 98 70 09 99 x 6 99 7 7 *Delphinidin--glucoside (probably), **delphinidin--rutinoside (probably), cyanidin--glucoside, ***cyanidin--xylorutinoside (probably), cy--rut cyanidin--rutinoside. t Contents or areas of anthocyanins in black currant juices with addition of red currant juices are significantly different at α = 0.0 than contents or areas of the same anthocyanins in black currant juices. *Delfinidyno--glukozyd (przypuszczalnie), **delfinidyno--rutynozyd (przypuszczalnie), cyjanidyno--glukozyd, ***cyjanidyno--ksylorutynozyd (przypuszczalnie), cy--rut cyjanidyno--rutynozyd. t Zawartości lub powierzchnie antocyjanów w sokach z czarnych z dodatkiem soków z czerwonych różnią się istotnie przy α = 0,0 od zawartości lub powierzchni tych samych antocyjanów w sokach z czarnych. CONCLUSIONS There was detected 0%, 0% and 0% addition of strawberry to raspberry and black currant juices on the basis of pelargonidin--glucoside content. Cyanidin--xylorutinoside indicated the 0%, 0% and 0% addition of red currant to raspberry and black currant juices. Anthocyanin analysis is an effective method for detection of berry juice adulterations. REFERENCES Bakker J., Bridle P., Bellworthy S.J., 99. Strawberry juice colour: a study of the quantitative and qualitative pigment composition of juices from 9 genotypes. J. Sci. Food Agric. 6, -7. Bakker J., Bridle P., Koopman A., 99. Strawberry juice colour: the effect of some processing variables on the stability of anthocyanins. J. Sci. Food Agric. 60, 7-76. Fuchs G., Koswig S., 997. Neue Analytik für neue (alte) Aufgaben. Flüssiges Obst. 6, -8. Fügel R., Carle R., Schieber A., 00. A novel approach to quality and authenticity control of fruit products using fractionation and characterization of cell wall polysaccharides. Food Chem. 87, -0. Goiffon J.P., Brun M., Bourrier M.J., 99. High performance liquid chromatography of red fruit anthocyanins. J. Chromatogr. 7, 0-. Hofsommer H.J., Koswig S., 000. New analytical techniques for judging the authenticity of fruit juices. Przem. Ferment. Owoc. Warz. (), -7. Hofsommer H.J., 99. Progress in the authenticity assurance for fruit juices. Raport on SGF- -Symposium, Parma. Acta Sci. Pol.

Use of anthocyanin analysis for detection... 8 Hofsommer H.J., 99. Determination of anthocyanins and carotinoids in fruit juices. Fruit Proc., 90-9. Hong V., Wrolstad R. E., 986. Cranberry juice composition. J. Assoc. Off. Anal. Chem. 69, 99-07. Hong V., Wrolstad R.E., 990. Use of HPLC separation/photodiode array detection for characterization of antocyanins. J. Agric. Food. Chem. 8, 708-7. Koswig S., Hofsommer H.J., 99. HPLC-Methode zur Undersuchung von Anthocyanen in Buntsäften und anderen gefärbten Lebensmitteln. Flüssiges Obst. 6, -0. Landbo A.K., Meyer A.S., 00. Effects of different enzymatic maceration treatments on enhacement of anthocyanins and other phenolics in black currant juice. Innovat. Food Sci. Emerg. Technol., 0-. Mullen W., Lean M.E.J., Crozier A., 00. Rapid characterization of anthocyanins in red raspberry fruit by high-performance liquid chromatography coupled to single quadrupole mass spectrometry. J. Chromatogr. A 966, 6-70. Skrede G., Wrolstad R.E., Lea P., Enersen G., 99. Color stability of strawberry and blackcurrant syrups. J. Food Sci. 7, 7-77. Stój A., Targoński Z., Malik A., 00. Detection of adulterations in juices from berry fruits. Żywność 6(), 6-6. Tsao R., Yang R., 00. Optimization of a new mobile phase to know the complex and real polyphenolic composition: towards a total phenolic index using high-performance liquid chromatography. J. Chromatogr. A 08, 9-0. Versari A., Barbanti D., Biesenbruch S., Farnell P.J., 997. Analysis of anthocyanins in red fruits by use of HPLC/spectral array detection. Ital. J. Food Sci. 9, -7. Versari A., Parpinello G.P., Barbanti D., Galassi S., 999. Quality control of fruit juices by means of HPLC analysis. Industirie delle Bevande 60, 0-. ZASTOSOWANIE ANALIZY ANTOCYJANÓW DO WYKRYWANIA ZAFAŁSZOWAŃ SOKÓW Z OWOCÓW JAGODOWYCH Streszczenie. W pracy porównano profile chromatograficzne antocyjanów autentycznych i zafałszowanych soków z czarnych i malin. Do rozdziału antocyjanów wykorzystano chromatograf do wysokosprawnej chromatografii cieczowej z detektorem DAD. Analiza zafałszowanych soków wymagała optymalizacji warunków elucji. Stosowano dwa eluenty w gradiencie: eluent A,-procentowy kwas mrówkowy i eluent B 00- -procentowy acetonitryl. Na podstawie zawartości pelargonidyno--glukozydu wykryto 0-, 0- i 0-procentowy dodatek soku truskawkowego do soku malinowego i z czarnych. Cyjanidyno--ksylorutynozyd wskazywał na 0-, 0- i 0-procentowy dodatek soku z czerwonych do soku malinowego i z czarnych. Analiza antocyjanów jest skuteczną metodą wykrywania zafałszowań soków z owoców jagodowych. Słowa kluczowe: antocyjany, HPLC, owoce jagodowe, soki, zafałszowania Accepted for print Zaakceptowano do druku:..00 For citation Do cytowania: Stój A., Targoński Z., Malik A., 006. Use of anthocyanin analysis for detection of berry juice adulterations. Acta Sci. Pol., Technol. Aliment. (), 7-8. Technologia Alimentaria () 006