| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7620864 | Journal of Food Composition and Analysis | 2012 | 8 Pages |
Abstract
⺠Anthocyanins in purple-fleshed sweetpotatoes extracted by pressurized-liquid extraction. ⺠Optimum conditions 80-100 °C and acetic acid:methanol:water solvent of 7:75:18% (v/v). ⺠Anthocyanin content varied widely among genotypes, up to 210 mg/100 g fresh weight. ⺠High correlation in pH-differential anthocyanin determination and Japan color values.
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Authors
V.D. Truong, Z. Hu, R.L. Thompson, G.C. Yencho, K.V. Pecota,