Determination of anthocyanins in selected kind of fruit

Contents of this diploma thesis was introduction of method determination of anthocyanin pigments by liquid chromatography. Anthocyanin pigments was determined in various cultivars of elderberry (Sambucus nigra L.) and in selected samples of red wine. In the first part of the theory is described elderberry, its species and chemical composition. Some possibilities of processing and utilization of elderberry in medicine are mentioned here too. The next part of the theory is aimed at chemical agents in wine, characteristics of anthocyanins and their utilization in food processing industry. The methods for determination of anthocyanin pigments with focus on HPLC are also mentioned there. The main objective of the experimental part of this thesis was comparison of content of anthocyanins in various cultivars of elderberry and in selected samples of red wine. In samples of red wine was observed not only cultivars´ influence, but also influence of the crop year on the content of anthocyanin pigments. The separation of the anthocyanin pigments by high-performance liquid chromatography with diode array detection (HPLC/DAD) was performed. The highest content of anthocyanin pigments in elderberry was determined in the cultivar Haschberg. In the case of red wine, the richest source of anthocyanins was the cultivar André 2009 – Rakvice. Higher content of anthocyanins was explicitly proved in young wines rather than in older wines