Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study.

By Jungmin Lee, R. Durst, R. Wrolstad. Journal of AOAC International, 2005

2,875 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Biochemistry, Food Science

View Paper: https://www.semanticscholar.org/paper/c66e035a5064836e98fe4570083c5bf922de7964

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Analytical Chemistry

1. David S. Wishart
2. J. Dai
3. Augustin Scalbert
4. R. Mumper
5. Claudine Manach

In Biochemistry

1. R. Mumper
2. J. Dai
3. Claudine Manach
4. Augustin Scalbert
5. David S. Wishart
6. G. Beecher

In Food Science

1. David S. Wishart
2. J. Dai
3. Augustin Scalbert
4. R. Mumper
5. Claudine Manach

Citations in the corpus

• PHYTOCHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF TUSCAN BEE POLLEN OF DIFFERENT BOTANIC ORIGINS (2015, methodology): “0001 (R2=0.997), was expressed as mg quercetin equivalent (QE)/g dw, Total monomeric anthocyanins were determined according to the pH differential method described by Lee, Durst, and Wrolstad (2005), a spectrophotometric method based on the change in pigmentation pH-dependent of anthocyanins.”
• Foliar Applications of Biostimulants Promote Growth, Yield and Fruit Quality of Strawberry Plants Grown under Nutrient Limitation (2019, positive): “[42] using the spectrophotometric pH differential method.”
• Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases (2020, methodology): “1 N aqueous HCl, λmax 520 nm) are used for the red pigment content calculation [14,66,67].”
• Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties (2010, positive): “…laboratories analyzed seven fruit juice, beverage, natural colorants and wine samples demonstrated that total anthocyanin content can be measured with excellent agreement between laboratories using the pH differential method and the method has been approved as a First Action Official Method [97].”
• Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content (2013, methodology): “The pH differential method calculates concentration of extracts based on the change in absorbance between two different pH values (18), while the Folin-Ciocalteu method uses a reagent that is reduced by phenolic groups to produce a measurable absorbance (19).”