The DOI matches its Crossref record; 15 of the 15 references it cites were found in a registry or an index.
Anthocyanin-Based Natural Colorants: A New Source of Antiradical Activity for Foodstuff
Open accessAbstract
The antiradical capacity (radical scavenger capacity, RSC) of anthocyanin-based fruit extracts prepared in the laboratory (black chokeberry, black-thorn, and strawberry) was studied by using the 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH(*)). To determine their RSC, the second-order rate constant (k(2)) for the oxidation of these extracts by DPPH(*) was calculated. The value of k(2) was compared to that used in the food industry as natural (alpha-tocopherol) or synthetic (butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)) antioxidants, as well as for a commercial elderberry concentrate and a synthetic colorant (Ponceau 4R). The k(2) values ((mg/mL)(-)(1) s(-)(1)), in methanol at 25 degrees C, were 1.87, 0.7, 0.42, 0.2, 0.05, 0.03, and 0.008 for alpha-tocopherol, black chokeberry, BHA, black-thorn, BHT, strawberry, and elderberry, respectively. Ponceau 4R lacked RSC. Therefore, these natural colorants proved to be a combined source of color and RSC for food material.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
An Algorithm for Least-Squares Estimation of Nonlinear Parameters
Marquardt, D. W. (1963) · Journal of the Society for Industrial and Applied Mathematics · doi:10.1137/0111030 · Cited by 30,728
Use of a Free Radical Method to Evaluate Antioxidant Activity
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995) · LWT - Food Science and Technology · doi:10.1016/s0023-6438(95)80008-5 · Cited by 25,994
Shahidi, F., Janitha, P. K., & Wanasundara, P. D. (1992) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399209527581 · Cited by 2,238
A procedure to measure the antiradical efficiency of polyphenols
Sánchez-Moreno, C., Larrauri, J. A., & Saura-Calixto, F. (1998) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(199802)76:2<270::aid-jsfa945>3.0.co;2-9 · Cited by 2,010
Free radicals, oxidative stress, and antioxidants in human health and disease
Aruoma, O. I. (1998) · Journal of the American Oil Chemists' Society · doi:10.1007/s11746-998-0032-9 · Cited by 1,682
Factors Influencing the Antioxidant Activity Determined by the ABTS•+Radical Cation Assay
Miller, N. J., & Rice-Evans, C. A. (1997) · Free Radical Research · doi:10.3109/10715769709097799 · Cited by 723
Anthocyanins as natural food colours—selected aspects
Bridle, P., & Timberlake, C. F. (1997) · Food Chemistry · doi:10.1016/s0308-8146(96)00222-1 · Cited by 641
Peroxyl and hydroxyl radical scavenging activity of some natural phenolic antioxidants
Chimi, H., Cillard, J., Cillard, P., & Rahmani, M. (1991) · Journal of the American Oil Chemists' Society · doi:10.1007/bf02657682 · Cited by 301
ZAPATA, S., & DUFOUR, J. (1992) · Journal of Food Science · doi:10.1111/j.1365-2621.1992.tb05527.x · Cited by 245
pH-Dependent Forms of Red Wine Anthocyanins as Antioxidants
Lapidot, T., Harel, S., Akiri, B., Granit, R., & Kanner, J. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980704g · Cited by 194
Cited by
Berry anthocyanins: isolation, identification and antioxidant activities
Kähkönen, M. P., Heinämäki, J., Ollilainen, V., & Heinonen, M. (2003) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1511 · Cited by 320
Sivakumar, P. M., Prabhakar, P. K., & Doble, M. (2011) · Medicinal Chemistry Research · doi:10.1007/s00044-010-9342-1 · Cited by 144
Antihyperlipidemic effect of Aronia melanocarpa fruit juice in rats fed a high-cholesterol diet
VALCHEVA-KUZMANOVA, S., KUZMANOV, K., MIHOVA, V., KRASNALIEV, I., BORISOVA, P., & BELCHEVA, A. (2007) · Plant Foods for Human Nutrition · doi:10.1007/s11130-006-0036-2 · Cited by 119
Koraqi, H., Petkoska, A. T., Khalid, W., Sehrish, A., Ambreen, S., & Lorenzo, J. M. (2023) · Food Analytical Methods · doi:10.1007/s12161-023-02469-6 · Cited by 57
Metadata
- Authors
- Espín, J. C., Soler-Rivas, C., Wichers, H. J., & García-Viguera, C.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-04-12
- Volume
- 48
- Issue
- 5
- Pages
- 1588-1592
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1998359367
- Cited by
- 324
- References
- 15
- FWCI
- 2.92
- Type
- journal article
- Language
- en
- Open access
- green
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Anthocyanin-Based Natural Colorants: A New Source of Antiradical Activity for Foodstuff. https://app.cochat.ai/papers/10.1021/jf9911390
- The paper
- Espín, J. C., Soler-Rivas, C., Wichers, H. J., & García-Viguera, C. (2000). Anthocyanin-Based Natural Colorants: A New Source of Antiradical Activity for Foodstuff. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf9911390
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
