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ERIC Number: EJ1050697
Record Type: Journal
Publication Date: 2015-Jan
Pages: 6
Abstractor: As Provided
Reference Count: 32
ISBN: N/A
ISSN: ISSN-0021-9584
Paper Chromatography and UV-Vis Spectroscopy to Characterize Anthocyanins and Investigate Antioxidant Properties in the Organic Teaching Laboratory
Galloway, Kelli R.; Bretz, Stacey Lowery; Novak, Michael
Journal of Chemical Education, v92 n1 p183-188 Jan 2015
A variety of fruits and vegetables, including raspberries, blueberries, Concord grapes, blackberries, strawberries, peaches, eggplant, red cabbage, and red onions, contain flavonoid compounds known as anthocyanins that are responsible for the blue-red color and the astringent taste associated with such foods. In addition, anthocyanins exhibit a wide range of chemical properties, such as radical scavenging, metal chelation, pH-dependent color changes, and intramolecular stabilization. Two experiments have been developed for anthocyanin-containing extracts isolated from freeze-dried berries to teach students the skills of solid-liquid extraction, paper chromatography, UV-vis spectroscopic characterization, and detection and evaluation of radical scavenging properties.
Division of Chemical Education, Inc and ACS Publications Division of the American Chemical Society. 1155 Sixteenth Street NW, Washington, DC 20036. Tel: 800-227-5558; Tel: 202-872-4600; e-mail: eic@jce.acs.org; Web site: http://pubs.acs.org/jchemeduc
Publication Type: Journal Articles; Reports - Descriptive
Education Level: Higher Education; Postsecondary Education
Audience: N/A
Language: English
Sponsor: National Science Foundation
Authoring Institution: N/A
IES Grant or Contract Numbers: 0733642