Determination and characterization of anthocyanin compounds in cherry (Prunus avium), strawberry (Fragaria vesca) and cranberry (Cornus masLl.) fruits by HPLC-ESI-MS

Polyphenols and their subgroup, flavonoids, are important in term of antioxidants and anticancer properties. Antocyanin compounds constitute an important group of flavonoid compounds that their number are higher than 5.000. In the studies carried out in this area, there are differences in antocyanins concentrations of natural fruits.In this study, determination and characterization of anthocyanin compounds such as delphinidin-3-o-glucoside, cyanidin-3-o-glucoside, pelargonidin-3-o-glucoside and malvidin-3-o-glucoside having high antioxidant property in cherry, strawberry and cranberry fruits were purposed. So, the condiditons in both measurement and sample preparation steps were optimised. From the obtained results, optimum parameters were choosen as 0.5 mL/dk for the flow rate, 110 V for fragmentor potential, 5 ?L for injection volume and 30 ºC for column temperature. Three different extraction conditions were applied for extraction of fruit samples. From the optimization studies for extraction of the fruit samples, asetonitrile in 0.1% HCl as solvent, 30 min as optimum extraction time, the proportion 2/1 (v/w) as the rate of solvent/solid for both cherry and cranberry were determined. For strawberry, methanol in 0.1% HCl as solvent, 30 min as extraction time, the proportion 5/1 (v/w) as the rate of solvent/solid were found as optimum condiditons. To check the reliability of results, standard addition method was applied. From the obtained results by using optimum conditions, concentrations (as ppm, mg/kg) of cyanidin, malvidin, delphinidin and pelargonidin, 3-o-glucosides, in cherry were found to be in range of 3.5-9.0,