2009
Castañeda-Ovando, A., Pacheco-Hernández, M.L., Páez-Hernández, M.E., Rodriguez, J.A., Galan-Vidal, C.A. Chemical Studies of anthocyanins: A review, Food Chemistry, 2009, Vol. 113, p. 859-871, ISSN 0308-8146
Abstract
Anthocyanins are natural colorants which have raised a growing interest due to their extensive range of colours, innocuous and beneficial health effects. Despite the great potential of application that anthocyanins represent for food, pharmaceutical and cosmetic industries, their use has been limited because of their relative instability and low extraction percentages. Currently, most investigations on anthocyanins are focused on solving these problems, as well as their purification and identification.In this paper, the most recent advances in the chemical investigation of the anthocyanins are summarised, emphasising the effects of pH, co-pigmentation, metal ion complexation and antioxidant activity on their stability.
High-performance liquid magneto-chromatography
Magnetic solids in analytical chemistry: A review
Mercury Ions Removal from Aqueous Solution Using an Activated Composite Membrane
Simultaneous determination of tetracyclines in poultry muscle by capillary zone electrophoresis