Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part III: An Introduction to Sample Preparation and Extraction

Abstract

Anthocyanins are one of the many compound classes that belong to the polyphenolic flavonoid group. This group species of secondary metabolites are synthesized in almost all higher order plants, conferring the bright red, blue, and purple colors to berries and fruits. They have recently been the focus of significant beneficial health claims due to their antioxidant capacity. The interest of both consumers and academics in understanding the medicinal, therapeutical, and nutritional value provided by these naturally occurring phytochemical compounds is increasing. The development of analytical techniques to determine the identity and quantities of anthocyanins in natural products, as well as their effects in vivo and in vitro, is challenging. There is a need for extensive collection of information on the composition of natural colors and their recovery methods as a consequence of the increased demand for natural colors by industries. Numerous procedures have been used over the years for the sample treatment of phytochemicals. In this review special attention is paid to topics concerning with sampling and sample preparation methods, with the focus on anthocyanins; useful information is collected in tabular form.

Keywords:

• Anthocyanins
• sample preparation

ACKNOWLEDGMENTS

This work was supported by the Junta de Andalucia (Spain) through Grant Excellence Research Project P06-FQM-02029, for which the authors are grateful.