Development and validation of a liquid chromatography method for anthocyanins in strawberry (Fragaria spp.) and complementary studies on stability, kinetics and antioxidant power

•A RPLC-DAD method was developed for inspection of 8 anthocyanins in strawberry.•A fully method validation for 8 anthocyanins with authentic standards was conducted.•Temperature is a crucial variable in the ultrasound extraction of anthocyanins.•Anthocyanins were quantified in strawberry extracts at...

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Bibliographic Details
Published in:Food chemistry 2016-02, Vol.192, p.566-574
Main Authors: Canuto, Gisele A.B., Oliveira, Daniel R., da Conceição, Lucas S.M., Farah, João P.S., Tavares, Marina F.M.
Format: Article
Language:English
Subjects:
Anthocyanidins
Anthocyanins
Antioxidants - analysis
Chromatography, High Pressure Liquid - methods
Factorial design
Fragaria - chemistry
Kinetics
Method validation
Response surface methodology
RPLC-DAD
Strawberry
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Summary:•A RPLC-DAD method was developed for inspection of 8 anthocyanins in strawberry.•A fully method validation for 8 anthocyanins with authentic standards was conducted.•Temperature is a crucial variable in the ultrasound extraction of anthocyanins.•Anthocyanins were quantified in strawberry extracts at μg/g level.•Antioxidant power of anthocyanins was evaluated on-line with ABTS+ reaction. A RPLC-DAD method for the analysis of eight anthocyanins was developed, validated and applied to strawberry extracts. The chromatographic method was conducted under gradient elution in acidulated water–methanol mobile phase and octadecyl-silica columns. An ultrasound extraction procedure was optimized by a 32 factorial design (%HCl in methanol, temperature, and time) and response surface methodology. Method validation was performed according to the following parameters: linearity (R2>0.99, p-value725), LOD (3–7μmolL−1) and LOQ (9–22μmolL−1), selectivity/specificity (baseline separation of all analytes and peak purity), instrumental precision (
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.06.095