Characterisation of acylated anthocyanins from red cabbage, purple sweet potato, and Tradescantia pallida leaves as natural food colourants by HPLC-DAD-ESI(+)-QTOF-MS/MS and ESI(+)-MS analysis

Christof B. Steingass, Jonas Burkhardt, Vicky Bäumer, Keshav Kumar, Heiko Mibus-Schoppe, Jana Zinkernagel, Patricia Esquivel, Víctor M. Jiménez, Ralf M. Schweiggert