Evaluation of pH differential and HPLC methods expressed as cyanidin-3-glucoside equivalent for measuring the total anthocyanin contents of berries

Journal of Food Measurement and Characterization

Volumn 10, Issue 3, 2016, Pages 562-568

  Lee, Sang Gil ^a   Vance, Terrence M ^a   Nam, Tae Gyu ^b   Kim, Dae Ok ^c   Koo, Sung I ^a,c   Chun, Ock K ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b Korea Food Research Institute   (South Korea)

^c Kyung Hee University   (South Korea)

Author keywords

Berries; Cyanidin 3 glucoside equivalent (CGE); HPLC; pH differential method; Total anthocyanin content

Indexed keywords

CARBOHYDRATES; FRUITS;

BERRIES; CYANIDIN; DIFFERENTIAL METHODS; HPLC; TOTAL ANTHOCYANIN CONTENTS;

ANTHOCYANINS;

EID: 84965069938     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-016-9337-9     Document Type: Article

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