Anthocyanin Pigments: Comparison of Extract StabilityJournal of Food Science
AbstractStabilities of anthocyanins from Concord grapes, red cabbage, tradescantia and ajuga were studied. RP-HPLC analysis was used to characterize individual anthocyanins and spectrophotometric analysis for all pigments. Anthocyanins from tradescantia were much more stable than the other extracts. Such increased stability was attributed to its intrinsic nature.
Citation InformationAlan Baublis, Art Spomer and M. Doleres Berber-Jimenez. "Anthocyanin Pigments: Comparison of Extract Stability" Journal of Food Science Vol. 59 Iss. 6 (1994) p. 1219 - 1221
Available at: http://works.bepress.com/lberberj/1/