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      An Environmentally Friendly Flow Injection-Gas Diffusion System Using Roselle ( Hibiscus sabdariffa L.) Extract as Natural Reagent for the Photometric Determination of Sulfite in Wines

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          Abstract

          In this work, a green and simpler method for photometric determination of sulfite based on a flow injection-gas diffusion (FI-GD) system using a natural reagent extracted from roselle ( Hibiscus sabdariffa L.) was proposed. Despite the fact that the employed reaction is not selective to sulfite, its sensitivity is high, and the selectivity can be improved by coupling a GD unit to the FI system. The method involves monitoring a decrease in absorbance of the reagent solution that is used as an acceptor solution. When a standard solution or sample solution was injected into an acidic donor stream, the liberated sulfur dioxide diffuses through a gas-permeable membrane of the GD unit into the acceptor solution, causing color fading of the reagent. A linear analytical curve in the range of 5–100 mg L −1 was obtained with a detection limit of 2 mg·L −1. Relative standard deviations of 0.9%, 0.6%, and 0.6% were obtained for the determination of 30, 70, and 100 mg·L −1 SO 3 2- ( n = 11). The developed method was applied to wine samples, giving results that agreed with those obtained with the Ripper titrimetric method. The proposed method offers advantages of simplicity, cost-effectiveness, and being environmentally friendly such as reduced chemical consumption and less waste generation.

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          Most cited references38

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          Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

          ABSTRACT Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations: CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor
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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

            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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              Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

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                Author and article information

                Contributors
                Journal
                J Anal Methods Chem
                J Anal Methods Chem
                jamc
                Journal of Analytical Methods in Chemistry
                Hindawi
                2090-8865
                2090-8873
                2021
                18 May 2021
                : 2021
                : 6665848
                Affiliations
                1Department of Chemistry, Faculty of Science and Technology, Thammasat University, Lampang 52190, Thailand
                2Department of Chemistry, Faculty of Science and Technology, Thammasat University, Rangsit, Pathumthani 12120, Thailand
                3Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
                4Research Center on Chemistry for Development of Health Promoting Products from Northern Resources, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
                Author notes

                Academic Editor: Fábio R. P. Rocha

                Author information
                https://orcid.org/0000-0002-0034-2540
                https://orcid.org/0000-0003-2656-5643
                https://orcid.org/0000-0001-7522-0727
                https://orcid.org/0000-0001-7954-7428
                Article
                10.1155/2021/6665848
                8154276
                98e78021-dd14-41dc-b7a5-43d44e2f817a
                Copyright © 2021 Preeyaporn Reanpang et al.

                This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                : 26 December 2020
                : 21 March 2021
                : 10 May 2021
                Funding
                Funded by: Thammasat University
                Funded by: Chiang Mai University
                Categories
                Research Article

                Analytical chemistry
                Analytical chemistry

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