Search results for "anthocyanin"
showing 3 items of 113 documents
Editorial: Flavonoids: From Biosynthesis and Metabolism to Health Benefits
2021
descripción no proporcionada por scopus
FACTORS AFFECTING THE SPECTROPHOTOMETRIC QUANTIFICATION OF FLAVONOIDS IN WINE
2019
The quantification of flavonoids in wine and grape skin extract by spectrophotometric evaluation at 280 nm wavelength provides essential information to oenologist concerning wine composition and evolution, and it is commonly applied in wine labs. The measurement of the absorption peak height at 280 nm reported by DI STEFANO and GUIDONI (1989) allows to selectively quantify flavonoids with minor interferences. However, it has proved to be susceptible to SO2 at low pH or acetone in unpurified grape skin extracts. Moreover, the effect of pH on flavonoids quantification in wine, either containing SO2 or not, has not been assessed. The effect of SO2, purification, pH and dilution solvent on spec…
Anthocyanin profile and antioxidant activity of freshly squeezed pomegranate (Punica Granatum L.) Juices of sicilian and Spanish provenances
2016
Pomegranate (Punica granatum L., Punicaceae) fruit is traditionally consumed in several countries, especially in Middle East, and has gained increasing popularity all over the world due to its assumed health benefits. Juices derived from the arils of the seeds were shown to be rich in anthocyanin glucosides, typically composed of cyanidin, delphinidin, and pelargonidin. The aim of the present study was the characterization of diverse Sicilian and Spanish pomegranate accessions regarding their anthocyanin and total polyphenol contents using the Folin-Ciocalteu reagent. The anthocyanin profiles were determined by HPLC-DAD and LC-MS, and color parameters were characterized using the CIELAB coo…