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Chung, C., Rojanasasithara, T., Mutilangi, W. and McClements, D.J. (2015) Enhanced Stability of Anthocyanins Based Color in Model Beverage Systems through Whey Protein Isolate Complexation. Food Chemistry, 76, 761-768.
https://doi.org/10.1016/j.foodres.2015.07.003

has been cited by the following article:

• TITLE: Application of Cyanidin in Quantitative Estimation of Metals in Fish Samples

  AUTHORS: Josephine N. Ike, Andrew A. Tyopine, C. O. B. Okoye

  KEYWORDS: Cyanidin, Metal Complexes, Gmelina arborea Fruit, Fish Samples, Atomic Absorption Spectrophotometry, Null Hypothesis

  JOURNAL NAME: American Journal of Analytical Chemistry, Vol.10 No.12, December 5, 2019

  ABSTRACT: The use of cyanidin as a metallochromic agent in analyses of heavy metal is reported. Cyanidin is a ligand that was extracted from Gmelina arborea fruit and characterized. The cyanidin was used to form complexes with metals in five fish samples for the quantitative determination of Cu, Zn, Ca and Mg. The optimum pH for absorbances of the cyanidin-metal complexes was observed at 5. Experimental results obtained using cyanidin were compared with analyses results obtained by Atomic absorption spectrophotometry (AAS) and both methods were evaluated using paired T-test to ascertain the suitability of cyanidin as metallochromic agent for the quantitative determination of heavy metals in fish samples. A null hypothesis that cyanidin method is a good alternative to AAS was accepted for the analyses of Cu and Zn (p > 0.05). The paired T-test, however rejected the null hypothesis for the determination of Ca and Mg (p