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. 2020 Oct 9;9(10):1426. doi: 10.3390/foods9101426

Figure 2.

Figure 2

Spectral characteristics of purple potato (A) and black goji (B) anthocyanin metal chelates at neutral and alkaline pH. The control groups including FD&C Blue colorants and metal ions (500 μM) were shown in (C). Data were collected 1 hr after the anthocyanins were mixed with metal ions and pH adjustment with the buffers. The spectra at acidic pHs are not presented due to no impact of metal addition.