Name: KB03015 | Anthocyanins Assay Kit
SKU: KB03015
Availability: InStock

KB03015 | Anthocyanins Assay Kit

Price range: 127.00€ through 321.00€ TAX excl.

Anthocyanins are the most prominent group of water-soluble pigments in nature, responsible for the vibrant red, purple, and blue hues seen in many fruits, vegetables, and cereals. These pigments are stored in cell vacuoles and are easily visible to the human eye.

BQC Anthocyanins Assay Kit, is an easy, fast and reliable method for detecting anthocyanins. Utilizing the pH differential technique, this assay measures total monomeric anthocyanin content by observing their color transformation at two distinct pH levels. The BQC Anthocyanins Assay Kit determine the anthocyanin concentration by measuring the absorbance at 510 nm after sample acidification. Turbidity (haze) is corrected by measuring the absorbance at 700 nm.

Test

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SKU: KB03015 Category: Phenolic Compounds Tags: Anthocyanins, Assay kit, colour, plant extracts

Additional information

Sizes: 100,200 and 400 tests

Expiry date: 1 year

Storage: Room temperature

Assay time: 15 minutes

Reagents: Reagent A and Reagent B

Necessary material: 96 well-plate spectrophotometer

If you need to adapt it for another form of the assay (for example cuvette), contact at support@bqcredox.com

Protocol Booklet

Download the web version

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Safety Data Sheet (SDS)

To access this information, please complete the fields. As soon as possible, the documentation will be sent to your email.

Publications

2025

Christian-Robinson, S., Kong, F., Easton, E. B., & Kerton, F. M. (2025). Modification of calcium carbonate from blue mussel shells with copper oxide nanoparticles. RSC Sustainability, 3(7), 3009–3018. https://doi.org/10.1039/D5SU00188A
Hua, T. (2025). Analysis of antioxidant capacity in storage roots from some F₂ progenies of a sweetpotato (Ipomoea batatas (L.) Lam) segregating population [Master’s thesis, Prairie View A&M University]. PVAMU Digital Commons. https://digitalcommons.pvamu.edu/pvamu-theses/1620
Sim, E. A., Kim, H., Kim, S.-Y., & Mun, E.-G. (2025). Fermentation and bioactivity properties in small black soybean (Seomoktae)-enriched fermented soymilk. Fermentation, 11, 655. https://doi.org/10.3390/fermentation11120655
Wang, Z., Svyantek, A., & Miller, Z. (2025). Effect of blue and red light-emitting diodes on haskap (Lonicera caerulea) postharvest storage. Agricultural Production, Processing and Storage, 1(3). https://doi.org/10.1007/s44462-025-00006-8

2024

Wang, Z., Svyantek, A., Miller, Z., & Watrelot, A. A. (2024). Assessment of sequential yeast inoculation for blackcurrant wine fermentation. Fermentation, 10(4), 184. https://doi.org/10.3390/fermentation10040184

2023

Darwiche, L., Mesmar, J., Baydoun, E., & El Kayal, W. (2023). In Vitro Evaluation of Biological and Anticancer Activities Exhibited by Five Varieties of Vitis viniferaInternational Journal of Molecular Sciences, 24(17), 13440. https://doi.org/10.3390/ijms241713440
Hamie, N., Nacouzi, D., Choker, M., Salameh, M., Darwiche, L., & Kayal, W. E. (2023). Maturity assessment of different table grape cultivars grown at six different altitudes in Lebanon. Plants, 12(18), 3237. https://doi.org/10.3390/plants12183237
Nacouzi, D., Masry, R., & Kayal, W. E. (2023). Quality and phytochemical composition of sweet cherry cultivars can be influenced by altitude. Plants, 12(12), 2254. https://doi.org/10.3390/plants12122254

2020

Tamkutė, L., Liepuoniūtė, R., Pukalskienė, M., & Venskutonis, P. R. (2020). Recovery of valuable lipophilic and polyphenolic fractions from cranberry pomace by consecutive supercritical CO₂ and pressurized liquid extraction. The Journal of Supercritical Fluids, 159, 104755. https://doi.org/10.1016/j.supflu.2020.104755
Weston, M., Phan, M. A. T., Arcot, J., & Chandrawati, R. (2020). Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk. Food Chemistry, 326, 127017. https://doi.org/10.1016/j.foodchem.2020.127017

FAQs

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KB03015 | Anthocyanins Assay Kit