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      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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          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 ≤1.33 for all materials. The Study Director recommends that the method be adopted Official First Action.

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          Author and article information

          Journal
          Journal of AOAC INTERNATIONAL
          Oxford University Press (OUP)
          1060-3271
          1944-7922
          September 01 2005
          September 01 2005
          November 21 2019
          September 01 2005
          September 01 2005
          November 21 2019
          : 88
          : 5
          : 1269-1278
          Affiliations
          [1 ]U.S. Department of Agriculture, Agricultural Research Service, Pacific West Area (PWA), Horticultural Crops Research Laboratory Worksite, 29603 University of Idaho Ln, Parma, ID 83660
          [2 ]Oregon State University, Department of Food Science and Technology, Corvallis, OR 97331
          Article
          10.1093/jaoac/88.5.1269
          16385975
          11080d5c-8b11-4cf1-af4f-5a72dca0cc20
          © 2019

          https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model

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