Flavonoids, chemistry analytical methods

Swain, T., Analytical methods for flavonoids, in Chemistry and Biochemistry of Plant Pigments, Goodwin, T.W., Ed., Academic Press, London, 1965, chap. 19. 

Analytical methods for the isolation, separation, and characterization of anthocyanins have been described (Markham, 1982 Jackman et al., 1987 Harbome, 1998 Rivas-Gonzalo, 2003 Andersen and Francis, 2004). A comprehensive and highly recommended source for anyone involved in anthocyanin analysis is that of Strack and Wray (1989). Further details of flavonoid chemistry can be found in volumes of The Flavonoids series (Harbome et al., 1975 Harbome and Mabry, 1982 Harbome, 1988, 1994). Recent advances in flavonoid research are thoroughly described in the book Flavonoids Chemistry, Biochemistry and Applications, edited by Andersen and Markham (2006). Extensive information on the occurrence of anthocyanins in various natural products reported after 1992 was presented by Andersen and Jordheim (2006). One of the most useful sources of current protocols of anthocyanin analysis is the Handbook of Food Analytical Chemistry, Pigments, Colorants, Flavors, Texture, and Bioactive Food Components, edited by Wrolstad et al. (2004). This book is a practical how to manual that contains detailed in-stmctions on the following topics (1) extraction, isolation, and purification of anthocyanins, (2) characterization and measurement of anthocyanins by UV-Vis... 

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