Journal
MOLECULES
Volume 25, Issue 11, Pages -Publisher
MDPI
DOI: 10.3390/molecules25112514
Keywords
bilberry extract; anthocyanins; HPLC; fingerprint; authentication
Funding
- Center for Food Evaluation, State Administration for Market Regulation of China (Program: Study on the quality standards of raw materials for health foods)
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A simple and fast high-performance liquid chromatography (HPLC) fingerprint method combining reference standard extract for the identification of bilberry extract was developed and validated. Six batches of bilberry extract collected from different manufactures were used to establish the HPLC fingerprint. Other berry extracts-such as blueberry extracts, mulberry extracts, cranberry extracts, and black rice extracts-were also analyzed for their HPLC chromatograms. The fingerprints of five batches of bilberry extract showed high similarities, while one batch was distinguished from others. Additionally, the content of anthocyanin Cyanidin-3-O-glucoside (Cy-3-glc) in each berry extract was analyzed and compared. The results indicate that this HPLC fingerprint method, combining reference standard extracts, could be used for the authentication and quality control of bilberry extracts.
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