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

Grape extracts adjusted for four pH values. Brilliant red at pH 1.0

The Pacific Northwest produces a variety small fruits for the processing market. The fruit may be frozen or canned or made into preserves, juices, and wines. Anthocyanins are compounds that give small fruits and their processed products their red, blue, and black colors and are also important indicators of fruit quality. The pH differential method fills the need for quickly determining total anthocyanins and offers food and nutraceutical industries a simple, reliable, comparable, and economical means of monitoring anthocyanin content of products, from starting material to marketable goods.

UV-visible spectra of huckleberry extracts diluted in pH 1.0 and pH 4.5. buffers

Lee, J., Durst, R.W., and Wrolstad, R.E. 2005. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study. Journal of AOAC International. 88(5): 1269-1278.

Scientist: Jungmin Lee