Analysis, Identification, and Quantification of Anthocyanins in Fruit Juices

Tânia G. Albuquerque, Mafalda A. Silva, M. Beatriz P.P. Oliveira, Helena S. Costa

Resultado de pesquisa: ???type-name??????researchoutput.researchoutputtypes.contributiontobookanthology.chapter???revisão de pares

12 Citações (Scopus)

Resumo

Anthocyanins are naturally present in a wide range of plant foods, and are usually associated with the orange, pink, red, violet, and blue colors of fruits, such as berries, plums, cherries, pomegranates, citrus fruits, among others. Juices produced from fruits, especially berries, such as black currants, elderberries, chokeberries, or sour cherries, are a source of vitamins and other compounds, such as anthocyanins. High- or ultra-high-performance liquid chromatography techniques coupled with diode array detection or mass spectrometry detection, are by far the most widely used techniques for the qualitative and quantitative analysis of anthocyanins in fruit juices. Anthocyanin content in fruit juices can be used as quality control parameters to check authenticity. Significant differences can be found for anthocyanin content in the same type of juice, but the profile of anthocyanins should be similar.

Idioma original???core.languages.en_GB???
Título da publicação do anfitriãoFruit Juices
Subtítulo da publicação do anfitriãoExtraction, Composition, Quality and Analysis
EditoraElsevier Inc.
Páginas693-737
Número de páginas45
ISBN (eletrónico)9780128024911
ISBN (impresso)9780128022306
DOIs
Estado da publicação???researchoutput.status.published??? - 2018
Publicado externamenteSim

Impressão digital

Mergulhe nos tópicos de investigação de “Analysis, Identification, and Quantification of Anthocyanins in Fruit Juices“. Em conjunto formam uma impressão digital única.

Citar isto