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Evaluation of Anthocyanin Content in Red and Blue Flowers
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Veröffentlicht/Copyright:
9. August 2010
Anthocyanins are natural colorants which have gained a growing interest due to their extensive range of colors and beneficial health effects. The red and blue shades of 15 flowers were extracted with 1 % acidic methanol and these extracts were then screened for Total Anthocyanin content (TAC) using the pH method. In this paper the overall anthocyanin content of red and blue flowers was determined at room temperature (25°C). TAC accounts for the antioxidant activity of red and blue flowers. A quantitative relationship between acid-base and redox chemistry was also drawn.
Published Online: 2010-8-9
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Schlagwörter für diesen Artikel
Total Anthocyanin content;
pH differential method;
antioxidant activity;
DPPH method
Artikel in diesem Heft
- Article
- Modeling of Thin-Layer Drying of Apple Slices in a Semi-Industrial Continuous Band Dryer
- Preparation and Structure Analysis of Noncrystalline Granular Starch
- Gelling Properties of Spanish Mackerel (Scomberomorus niphonius) Surimi as Affected by Washing Process and High Pressure
- Modelling the Effects of Feed Moisture and Ingredient Variations on the Physical Properties and Functional Characteristics of Extruded Sorghum-Groundnut-Cowpea Blends using Response Surface Methodology
- Solar Cabinet Drying of Bitter Gourd: Optimization of Pretreatments and Quality Evaluation
- Numerical Simulation of Inhomogeneous Food with Ohmic heating
- Evaluation of Anthocyanin Content in Red and Blue Flowers
- Statistical Optimization and Neural Modeling of Amylase Production from Banana Peel Using Bacillus subtilis MTCC 441
- The Effect of Dilution Rate upon Protein Content and Cellular Amino Acid Profiles in Chemostat Cultures of Saccharomyces Cerevisiae CABI 039916
- The Effects of Satay Marination on Three Beef Muscle Types
- Gelatinization and Retrogradation of Hydroxypropylated Cornstarch
- The Role of NaCl or KCl Act on Precipitation Rate and Some Properties of Mung Bean Starch
- Hypothesis
- Relating Mechanical Changes at the Glass Transition with Water Absorption Behavior of Dry Legume Seeds
