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. 2022 Apr 7;11(8):1072. doi: 10.3390/foods11081072

Figure 1.

Figure 1

The absorption spectrum of fresh strawberry anthocyanins extracted from six different methods. The methods were: (1) methanol (M) method by Solovchenko et al. [5], (2) chloroform-methanol (CM) method by Solovchenko et al. [5], (3) methanol method by Lindoo and Caldwell [6], (4) chloroform-methanol method by Neff & Chory [7], (5) pH differential method (pH 1.0) by Lee et al. [10], and (6) combination of methanol and pH differential methods (step 2, pH 1.0) by Gauche et al. [11]. Cyanidin-3-O-glucoside (C3G) and pelargonin (PG) were used as the internal standards.