Validation of a micro-assay based on the pH differential method to quantify total monomeric anthocyanins in red cabbage (Brassica oleracea var. capitata f rubra)
Burrola-Flores Azyadeth Mercedes, García-Saldaña Jesús Santos, Campas-Baypoli Olga Nydia, Sánchez-Machado Dalia Isabel, López-Cervantes Jaime, Blanco-Rios Ana Karina
Topics & Concepts
Red cabbageChemistryBrassica oleraceaBrassicaChromatographyReagentMonomerFood scienceBotanyBiologyOrganic chemistryPolymerPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing TechniquesAntioxidant Activity and Oxidative Stress