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ABSTRACT: The anthocyanin pigments in 51 blackberry samples were isolated and characterized by highperformance liquid chromatography (HPLC) with UV‐visible detection, electrospray mass spectroscopy (ESMS), and hydrolysis and saponification reactions. Five pigments were detected: cyanidin‐3‐glucoside, cyanidin‐3‐rutinoside, cyanidin‐3‐xyloside, cyanidin‐3‐glucoside acylated with malonic acid, and an unidentified acylated derivative of cyanidin‐3‐glucoside. Four different quantitative patterns were evident among the cultivars and selections. Total anthocyanin content ranged from 70.3 to 201 mg/100 g with a mean of 137 mg/100 g. Ten commercial blackberry juice concentrate samples were analyzed. Total anthocyanin ranged from 12.3 to 107 mg/100 g on a single‐strength juice basis, and 1 sample had an atypical profile.
Fan-Chiang et al. (Fri,) studied this question.