{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T23:43:04Z","timestamp":1792021384586,"version":"4.4.0"},"reference-count":31,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2021,11,5]],"date-time":"2021-11-05T00:00:00Z","timestamp":1636070400000},"content-version":"am","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2021,11,5]],"date-time":"2021-11-05T00:00:00Z","timestamp":1636070400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["1015372"],"award-info":[{"award-number":["1015372"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["2019\u201038821\u201029038"],"award-info":[{"award-number":["2019\u201038821\u201029038"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2022,7]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>Anthocyanins are a group of water\u2010soluble polyphenolic pigments found primarily in flowers, vegetables, and fruits. These pigments play critical roles in plant and human health. Spectrophotometric methods are a simple and inexpensive way to quantify anthocyanins in plant tissues. Two main spectrophotometric methods have been developed, organic solvent\u2010based, and pH differential methods. Both of these methods are subject to interference from light\u2010absorbing impurities and need to be optimized for different matrixes of different plant materials. Eight methods have been tested in this experiment to quantify anthocyanins in strawberry fruits. Six organic solvent\u2010based methods tested methanol, chloroform\u2010methanol, and MgO in different ratios. The other two methods were pH differential method and a combination of organic solvent\u2010based and pH differential method. Two methods used organic solvents (methanol and chloroform\u2010methanol) were the best in extracting anthocyanin from strawberry fruits. Adding MgO increased the pH of the extract and was less efficient in anthocyanin extraction. All other methods had lower anthocyanin yield compared with methanol and chloroform\u2010methanol methods and are not recommended for strawberry fruit anthocyanin extraction.<\/jats:p>","DOI":"10.1002\/fsn3.2065","type":"journal-article","created":{"date-parts":[[2021,11,5]],"date-time":"2021-11-05T03:54:01Z","timestamp":1636084441000},"page":"2123-2131","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":60,"title":["Comparing pH differential and methanol\u2010based methods for anthocyanin assessments of strawberries"],"prefix":"10.1002","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8329-1792","authenticated-orcid":false,"given":"Toktam","family":"Taghavi","sequence":"first","affiliation":[{"name":"Agricultural Research Station Virginia State University  Petersburg VA USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hiral","family":"Patel","sequence":"additional","affiliation":[{"name":"Agricultural Research Station Virginia State University  Petersburg VA USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Reza","family":"Rafie","sequence":"additional","affiliation":[{"name":"Cooperative Extension Virginia State University  Petersburg VA USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,11,5]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.206"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365\u20103040.2001.00778.x"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010020\u201004710\u20100"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.5772\/32872"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.06.095"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1533\/9781845694289.3.201"},{"key":"e_1_2_10_8_1","first-page":"2072","article-title":"Physicochemical characterization of a crude anthocyanin extract from the fruits of Jussara (Euterpe edulis Martius): Potential for food and pharmaceutical","volume":"29","author":"Favaro L. 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