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Anthocyanins are one of the main flavonoid groups. They are responsible for, e.g., the color of plants and have antioxidant features and a wide spectrum of medical activity. The subject of the study was the following compounds that belong to
Journal of agricultural and food chemistry, 50(25), 7461-7466 (2002-11-28)
Intermolecular copigmentation reactions are significantly responsible for the manifold color expression of fruits, berries, and their products. These reactions were investigated with five anthocyanins and five phenolic acids acting as copigments. The stability of the pigment-copigment complexes formed was studied
The Journal of nutrition, 138(5), 897-902 (2008-04-22)
A clinical study was conducted to investigate the dose response and metabolism of strawberry anthocyanins. In a crossover study design, 12 healthy adults consumed each of 3 strawberry treatments. The treatments were 100 g, 200 g, and 400 g of
Pelargonidin-3-glucoside has been isolated from the acidified methanolic extract of strawberries (Fragaria anannassa variety Corona) by successive application of an ion-exchange resin, droplet-counter chromatography and gel filtration. The pigment in acidified methanolic solution was studied by means of the two-dimensional
Journal of agricultural and food chemistry, 48(7), 2749-2754 (2000-07-18)
Color stability of fruit juice made from strawberries (Fragaria x ananassa, cv. Elsanta) that were subjected to high hydrostatic pressure was studied by measuring the anthocyanin content. High hysrostatic pressure is a method of preservation of food alternative to heat
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