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. 2017 Jul 24;6(3):59. doi: 10.3390/antiox6030059

Figure 4.

Figure 4

Changes in total anthocyanins content of fruits and vegetables before and after 15 days of storage at 4 °C. Anthocyanins were extracted in acidified methanol and quantified spectrophotometrically using the molar extinction coefficient and molecular weight of the main anthocyanins. Error bars represent standard error of means of three replicates. * indicate significant differences (Fisher’s LSD, p < 0.05) between values before and after storage.