Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 20, 2003, Pages 5861-5866

  Nielsen, Inge Lise F ^a   Haren, Gitte Ravn ^a   Magnussen, Eva Loftin ^a   Dragsted, Lars O ^a   Rasmussen, Salka E ^a  

^a DANISH VETERINARY AND FOOD ADMINISTRATION   (Denmark)

Author keywords

Anthocyanins; Black currant; HPLC; pH stability; Ribes nigrum L.

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; CYANIDIN 3 O BETA GLUCOSIDE; CYANIDIN 3 O BETA RUTINOSIDE; DELPHINIDIN 3 O BETA GLUCOSIDE; DELPHINIDIN 3 O BETA RUTINOSIDE; UNCLASSIFIED DRUG;

AQUEOUS SOLUTION; ARTICLE; BLACK CURRANT; CHEMICAL COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR STABILITY; OXIDATION; PH; VALIDATION PROCESS;

ANTHOCYANINS; ANTIOXIDANTS; BEVERAGES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; FRUIT; HYDROGEN-ION CONCENTRATION; MASS SPECTROMETRY; RIBES; SOLUTIONS; WATER;

RIBES; RIBES HUDSONIANUM; RIBES NIGRUM;

EID: 0141743340     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034004+     Document Type: Article

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