The objective was identifying three different anthocyanidins and to quantify them in six different berries. Results from the conventional method (using extraction with hydrochloric acid) were compared with data from the proposed method (without acid extraction). The following figures of merit were used: linearity, accuracy, linear range, limits of detection and quantification, using an ultra performance liquid chromatography (UPLC) coupled to a triple quadrupole mass spectrometer equipped with an electrospray ionization source. The separation of anthocyanidins can be achieved in a much smaller period of time (1.30 min) and the cyanidin from Morus nigra L., Rubus idaeus L. and Vaccinium myrtillus L. was found in higher amounts in extracts obtained from the proposed method. Proposed mechanisms of mass spectrometry (MS/MS) collisional induced dissociation for pelargonidin, cyanidin and delphinidin were obtained and this is the first time that concentrations of anthocyanidins present in fruits of Solanum americanum Mill. were reported.

Currently there is a crescent interest regarding the use of vegetable by-products for food fortification, in order to improve its nutritional quality. Cassava leaves are suitable as nutritional additives, however their cyanide content must be reduced to below 10 mg kg-1 of dry product. Thus, it was developed a method in drying laboratory oven which is able to reduce 99.85% of cyanide present in manioc leaves (from 35 mg kg-1 to 0.05 mg kg-1) while being 509% faster than the traditional method, and without substantial loss of omega-3 fatty acids and β-carotene.