C: Food Chemistry JFS C: Food Chemistry Determination of Anthocyanins, Total Phenolic Content, and Antioxidant Activity in Andes Berry ( Rubus glaucus Benth) G.A. GARZ ´ ON, K.M. RIEDL, AND S.J. SCHWARTZ ABSTRACT: Anthocyanins, total phenolic content, ascorbic acid content, and the antioxidant activity were deter- mined in extracts of Andes berry fruit (Rubus glaucus Benth). Anthocyanis (ACNs) were isolated and character- ized by means of high-performance liquid chromatography (HPLC) with photodiode array detection and electro spray ionization/mass spectrometry (PDA-ESI/MS/MS) analysis. The anthocyanin (ACN) content was 45 mg/100 g FW. The isolated anthocyanins were characterized as cyanidin 3-sambubioside, cyanidin 3-glucoside, cyanidin 3- xylorutinoside, cyanidin 3-rutinoside, pelargonidin 3-glucoside, and pelargonidin 3-rutinoside. The ascorbic acid content was 10.1 mg/100 g FW. The total phenolic content as determined by the Folin–Ciocalteau method was 294 mg GAE/100 g FW while the antioxidant activity as measured by ABTS ·+ radical scavenging capacity and ferric re- ducing antioxidant power (FRAP) was 2.01 and 4.50 mmol TE/100 g FW or 8.22 mmoles ferric iron reduced/100 g FW, respectively. The high phenolic content and antioxidant capacity of Andes berry suggest that this fruit could be a rich source of natural pigments, nutraceuticals, and natural antioxidants. Keywords: Andes berries, anthocyanins, antioxidant properties Introduction E pidemiological studies have shown the importance of fruit consumption in the human diet for the prevention of coronary heart disease, cancer, diabetes, and stroke. The protective effects of fruits have been attributed to the presence of polyphenols and ascorbic acid (Wang and others 1996). Particular attention has been devoted to Rubus species because of their high antioxidant activity, anthocyanin pigment, and phenolic content (Deighton and others 2000; Moyer and others 2002; Sellappan and others 2002; Shahidi and Naczk 2003). Rubus represents a diverse genus of plants distributed globally as wild and cultivated species and genotypes. Such a variety is re- flected in a wide range of fruit types and pigmentation found within the genus. As a result, there is a significant variation in the antho- cyanin content and antioxidant capacities of existing Rubus species (Deighton and others 2000). Andes berry (Rubus glaucus Benth) is a climbing perennial shrub belonging to the Rosaceae family and native to the Andes in north- ern South America, where it grows year round. Andes berry fruit is appreciated for its attractive color (dark-red), tartness, juiciness, and superior flavor, and quality in comparison to most cultivated blackberries and raspberries (Popenoe and others 1989). In Colombia, the yearly production of Andes berry fruit is around 80000 tons. A considerable portion of this crop is processed into natural juices, marmalades and jellies. However, around 30% of the harvested product is discarded due to difficulties in posthar- vest conservation and high perishability of the fruit (Agrios 2001). MS 20080822 Submitted 10/17/2008, Accepted 12/25/2008. Author Garz´ on is with Dept. de Qu´ ımica, Univ. Nacional de Colombia, AA 14490 Bogot´ a, Colombia. Authors Riedl and Schwartz are with Dept. of Food Sci- ence, 2015 Fyffe Rd., Parker Food Science Building, Ohio State Univ., Columbus, OH 43210, U.S.A. Direct inquiries to author Garz´ on (E-mail: agarzonmo@unal.edu.co). These byproducts may be a potential source of natural colorants, nutraceuticals, and natural antioxidants. Although Rubus anthocyanins and antioxidant activity from sev- eral species have been well characterized (Sapers and others 1986; Fan-Chiang 1999; Moyer and others 2002; Shahidi and Naczk 2003) there are no reports documenting the ACN profile or antioxidant activity of Andes berry. Because of its high availability and potential as a source of natural colorants and nutraceuticals, identification of ACNs, de- termination of total phenolics, antioxidant activity, and ascorbic acid content in Andes berry is of interest to researchers and may have commercial potential for applications in new products within Colombia and elsewhere. Accordingly, the 1st objective of this study was to use high-performance liquid chromatography (HPLC) with photodiode array detection and electrospray ionization/mass spectrometry (PDA-ESI/MS/MS) to evaluate the anthocyanin com- position of Andes berry. Additional objectives were to measure the amounts of ascorbic acid, total phenolics, total monomeric antho- cyanins, ABTS radical scavenging capacity, and ferric reducing an- tioxidant power (FRAP) of Andes berry extracts. Materials and Methods Fruit Fresh ripe Andes berry (Rubus glaucus Benth) was obtained from a local market in Bogota, Colombia. The fruit was classified ac- cording to color, size, soluble solids content ( ◦ Brix) using a digi- tal refractrometer Abbe II (Reichert-Jung, Leica Inc., Buffalo, N.Y., U.S.A.), and total titratable acidity (TA). The TA was determined as grams citric acid per 100 g fruit by titrating a sample of fruit extract with 0.1 N NaOH to a final pH of 8.2. The measurement of the pH was done with a Schott Gerate R  pH meter, model CG820 (Mainz, Germany). C  2009 The Authors Journal compilation C  2009 Institute of Food Technologists R  Vol. 74, Nr. 3, 2009—JOURNAL OF FOOD SCIENCE C227 doi: 10.1111/j.1750-3841.2009.01092.x Further reproduction without permission is prohibited