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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #288237

Title: Comparison of minor anthocyanins in different varieties of blueberries

item Grimm, Casey
item Lloyd, Steven
item Beaulieu, John
item Stein, Rebecca

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 11/3/2012
Publication Date: 4/9/2013
Citation: Grimm, C.C., Lloyd, S.W., Beaulieu, J.C., Stein, R.E. 2013. Comparison of minor anthocyanins in different varieties of blueberries. American Chemical Society Abstracts. Poster 243.

Interpretive Summary:

Technical Abstract: Anthocyanins consist of a 2-phenylbenzopyrylium moiety with a variety of polyhydroxyl, polymethoxyl, and glycosolated substituents. Their presence is responsible for the red to purplish colors associated with fresh fruits and berries. There is currently a strong interest in these compounds because of their potent anti-oxidant capabilities, and the associated heath benefits. Five of the six major anthocyanidins are observed in blueberries. Each of the five anthcyanidins can be found coupled with galactose, glucose, and arabinose. Two give 15 primary anthocyanins. Other substituents, such as, acetyl and rutin are found to a lesser extent. This work focuses on the minor anthocyanins and if they can be associated with varietal differences. LC/MS and LC/MS/MS are used to characterize these compounds, and to compare their presence and relative abundance of in different varieties of blueberries.