A HPLC technique for the analysis of anthocyanins from various fruit jams is described and used to monitor the stability of anthocyanins during processing. Commercial jams made from strawberry, blackberry, raspberry, blueberry, blackcurrant and cherry were studied. Each product had a distinctive anthocyanin pattern which enabled identification and characterisation of each jam. The manufacturing process had no effect on the qualitative anthocyanin profile.
No takes yet. Share an insight, caveat, or question.
Garcıia-Viguera et al. (1997) studied this question.