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Quantitative Methods for Anthocyanins.: 2. Determination of Total Anthocyanin and Degradation Index for Cranberry Juice
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.
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Cited by
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Awika, J. M., & Rooney, L. W. (2004) · Phytochemistry · doi:10.1016/j.phytochem.2004.04.001 · Cited by 966
Pereira, V. A., de Arruda, I. N. Q., & Stefani, R. (2015) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2014.05.014 · Cited by 847
Why Leaves Turn Red in Autumn. The Role of Anthocyanins in Senescing Leaves of Red-Osier Dogwood
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Metadata
- Authors
- FULEKI, T., & FRANCIS, F. J.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 1968-01
- Volume
- 33
- Issue
- 1
- Pages
- 78-83
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2615391525
- Cited by
- 880
- References
- 0
- FWCI
- 7.33
- Type
- journal article
- Language
- en
- Open access
- closed
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- FULEKI, T., & FRANCIS, F. J. (1968). Quantitative Methods for Anthocyanins.: 2. Determination of Total Anthocyanin and Degradation Index for Cranberry Juice. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1968.tb00888.x
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