Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study

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ID: 290246
2005
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Abstract
This collaborative study was conducted to determine the total monomeric anthocyanin concentration by the pH differential method, which is a rapid and simple spectrophotometric method based on the anthocyanin structural transformation that occurs with a change in pH (colored at pH 1.0 and colorless at pH 4.5). Eleven collaborators representing commercial laboratories, academic institutions, and government laboratories participated. Seven Youden pair materials representing fruit juices, beverages, natural colorants, and wines were tested. The repeatability relative standard deviation (RSDr) varied from 1.06 to 4.16%. The reproducibility relative standard deviation (RSDR) ranged from 2.69 to 10.12%. The HorRat values were < or = 1.33 for all materials. The Study Director recommends that the method be adopted Official First Action.
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openalex_W2096223538 Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Jungmin Lee, Robert W. Durst, Ronald E. Wrolstad, T.C. Eisele, M. Mónica Giusti, J Hach�, H J Hofsommer, Susanne Koswig, Darcy A. Krueger, Steve Kupina, Samuel K. Martin, Berit Karoline Martinsen, Tatiana Miller, F Paquette, A Ryabkova, Grete Skrede, U Trenn, JoLynne D. Wightman
Journal journal of aoac international
Year 2005
DOI
10.1093/jaoac/88.5.1269
URL
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