articleTop 10% cited
Quantitative Methods for Anthocyanins.
Journal of Food Science · 1968 · Vol. 33(1) · pp. 78–83
Tibor Fuleki✉(University of Massachusetts Amherst)F. J. Francis(University of Massachusetts Amherst)
Abstract
SUMMARY— The method developed for total anthocyanin determination involves the measurement of the absorbance at 510 nm on samples diluted with pH 1.0 and 4.5 buffers. The pigment content is calculated in absolute quantities with the aid of extinction coefficients established for the cranberry anthocyanins dissolved in the buffers. An index of anthocyanin degradation, based on a new concept, could be calculated from the measurements obtained for the total anthocyanin determinations.
Spectroscopy and Chemometric AnalysesAnthocyaninAbsorbanceChemistryPigmentChromatographyAnalytical Chemistry (journal)Food scienceOrganic chemistry
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References
Quantitative Methods for Anthocyanins.
Journal of Food Science · 1968 · 608 citations
The phenolic constituents of <i>Prunus domestica</i>. I.—The quantitative analysis of phenolic constituents
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