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The optimal conditions for blueberry fruits extraction were chosen for better sample preparation. The biggest amount of anthocyanins was found in methanolic extracts. Ultrasonic extraction was performed for comparison with the maceration method. Ten minutes of ultrasonic extraction has shown the best recovery of anthocyanins in all analysed samples. The optimization of acid hydrolysis conditions was determined as well. At various times and concentrations of HCl, the hydrolysis of anthocyanins was conducted. Five major anthocyanidins (delphinidin, cyanidin, petunidin, peonidin, and malvidin) were estimated by high performance liquid chromatography (HPLC) in bilberry fruit extracts. A simple HPLC method has been developed for the analysis of anthocyanidins in bilberry extracts. The main steps of HPLC method validation were estimated, respectively.
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Burdulis et al. (2008) studied this question.
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