Evaluation of Anthocyanin Content in Red and Blue Flowers

被引：23

作者：

Vankar, Padma S. ^{[1
]}

Srivastava, Jyoti ^{[1
]}

机构：

[1] Indian Inst Technol, Kanpur 208016, Uttar Pradesh, India

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2010年 / 6卷 / 04期

关键词：

Total Anthocyanin content; pH differential method; antioxidant activity; DPPH method; ANTIOXIDANT ACTIVITY; OXIDATIVE STRESS; IN-VITRO; FLAVONOIDS; STABILITY; FRUITS;

D O I：

10.2202/1556-3758.1907

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees C). TAC accounts for the antioxidant activity of red and blue flowers. A quantitative relationship between acid-base and redox chemistry was also drawn.

引用

页数：13

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