This work proposes the use of digital image-based method for determination of total acidity
in red wines by means of acid–base titration without using an external indicator or any pre …

Dynamic changing process of pH-sensitive anthocyanin solutions was monitored by time-
resolved ultraviolet–visible (UV–vis) absorption spectroscopy. Two-dimensional correlation …

Polyphenols and anthocyanins were extracted from Kadsura coccinea fruit. The contents of
total phenolics and anthocyanins, influences of pH and temperature on anthocyanins, and …

Anthocyanins are among the most important plant pigments. Due to their potential benefits
for human health, there is considerable interest in these natural pigments. Nonetheless …

En el presente estudio se analizaron muestras de jamaica importada (Sudán y China) y de
México (Guerrero) para determinar el color de sus cálices las bebidas preparadas con sus …

Chemometric analysis of ultraviolet–visible (UV–vis) spectra for pH values 1.0, 3.3, 5.3, and
6.9 was used to investigate the kinetics and the structural transformations of anthocyanins in …

In the present study, anthocyanins were extracted from rambutan pericarp tissue (RPT) with
80% ethanol and 1% acetic acid. The crude extracts were chromatographically purified …

The interaction between cyanidin 3-glucoside (Cy 3-glc) and Cu (II) in a binary solvent
(methanol–water, 1: 1,(v/v)) and in a phosphate buffer was studied. It is demonstrated that …

This study assesses the storage temperature effect on the anthocyanins of pasteurized and
unpasteurized açaí pulp. The data was obtained using a pasteurized and lyophilized pulp …

A Diltiazem kinetic spectrophotometric UV–Vis method, based on a reaction of the Diltiazem
with hidroxylamine and a ferric salt, was used for the quantification of Diltiazem in different …