KB03015 | Anthocyanins Assay Kit
110.00€ – 265.00€ TAX excl.
Anthocyanins Assay Kit, is an easy, fast and reliable method for detecting anthocyanins in solution. This kit is based on the determination of the total monomeric anthocyanin concentration by the pH differential method. It is a rapid and simple spectrophotometric method and is based on anthocyanin structural transformation. This occurs with a change in pH (from colored to colorless at two different pHs).
Anthocyanins represent the most important group of water-soluble pigments in the visible region detectable by the human eye. These pigments are responsible for the different colors ranging from red to blue. They are present in various fruits, vegetables, and cereals and accumulate in cell vacuoles.
Sizes: 100,200 and 400 tests
Expiry date: 1 year
Storage: Room temperature
Assay time: 15 minutes
Reagents: Reagent A, 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 firstname.lastname@example.org
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Safety Data Sheet (SDS)
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- Rey S, Hevia D, Riego M, and Muñoz H. 2019. “Red wine as a cardioprotective agent: a comparison between the two most consumed D.O wines in Spain.” In 1st Iternational Conference Nutrients 2019 – Nutritional Advances in the Prevention and Management of Chronic Disease, edited by Nutrients, 114. Barcelona: MDPI.
- Riego M, Rey S, Hevia D, and Muñoz H. 2019. “Solvents’ influence in the measurement of phenolic compounds and antioxidant capacity in blueberries extracts.” In 13th ISANH Malta World Congress on Polyphenols Applications, edited by Malta Polyphenols World Congress, 56. Valetta, Malta: International Society of Antioxidants
- Tamkutė L, Liepuoniūtė R, Pukalskienė M, and Venskutonis PR. 2020. “Recovery of valuable lipophilic and polyphenolic fractions from cranberry pomace by consecutive supercritical CO2 and pressurized liquid extraction”. The Journal of Supercritical Fluids, 104755. doi:10.1016/j.supflu.2020.104755
- Weston M, Thu Phan MA, Arcot J, and Chandrawati R. 2020. “Anthocyanin-based sensors derived from food waste as an active use-by date indicator for milk’, Food Chemistry, 326. https://doi.org/10.1016/j.foodchem.2020.127017
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