تحديد الأنثوسيانين الموحودي في عينات من قشر العنب الأحمر Cabernet Sauvignon مزروعة في مناطق مختلفة من سورية

Abstract EN

Anthocyanins are a group of widely-spread naturally occurring flavonoid compounds, that are responsible for the pink, blue and purple coloration of fruits, vegetables, and flowers.

We herein describe the determination of Mono-Anthocyanin in red grape skin (Cabernet Sauvignon) extracts, that can be used as a natural food colourant and antioxidant.

The spectrophotometric determination was achieved using a pH differential method and it covered samples collected from cultivation in different Syrian regions.

Prior to sample analysis, the method was completely and successfully validated, to allow for economic, fast and convenient Mono-Anthocyanin quantification.