Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits

► The anthocyanin composition of tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits is reported. ► Seven anthocyanins were identified by spectrocopical methods (ESI-MS and NMR). ► These fruits could be considered as a good source of natural pigments.