Anthocyanins and Betalains

By F. Delgado-Vargas, O. Paredes-López. 2002

171 citations recorded by the source corpus.

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Comparação de métodos para quantificação de antocianinas (2008, unknown): “Segundo Jackman & Smith (1996), esse método está sujeito a interferências não devendo ser utilizado em produtos que contenham materiais escuros originados da degradação de açúcares e das próprias antocianinas.”
The Effect of pH and Color Stability of Anthocyanin on Food Colorant (2017, background): “The reason for this is right here this structure of the anthocyanins (red circle) is called flavylium cation the reason, at low pH the cyanidin molecule is protonated and forms a positive ion or cation, as the pH increases the molecules become deprotonated, at high pH the molecule forms a negative i”
Evaluation of colour properties and chemical quality parameters of cactus juices (2003, background): “This colour study clearly demonstrated that betalains keep their appearance over a broad pH range from 3 to 7, which has hitherto only been reported for betanin [18].”