ArticlePreventive nutrition and food science2022
Extraction of Anthocyanins from Black Grape By-Products and Improving Their Stability Using Cobalt(II) Complexation.
Article in Preventive nutrition and food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
4 citing papers in PubMed, 8 citations in OpenAlex.
- Natural Colorants From Amazonian Plants: Bioactive Potential and Sustainable Extraction Techniques-A Review.Food science & nutrition · 2026Article
- Lung cancer and the Gut-microbiota-lung Axis: emerging evidence and potential clinical implications.Frontiers in medicine · 2025Review
- Improving Thermal and Light Stability of Black Grape Anthocyanins Using Cobalt Complexation.Preventive nutrition and food science · 2024Article
- Storage Stability and Sensory Properties of Raha Sweet Colored with Crude and Purified Red Grape Anthocyanins and Synthetic Food Colorant.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was conducted to investigate the effect of cobalt complexation on the spectral properties of anthocyanins (AC) extracted from black grape pomace (Black Magic) and the effect of complexation on the pH stability of AC during storage. Initially, cobalt acetate tetrahydrate aqueous solution was complexed with AC crude extract and diluted separately in buffer solutions with different pH (3.5, 4.5, 5.5, and 6.5). Afterward, spectral changes were determined spectrophotometrically. pH stability was investigated using the same buffer solutions and stored for 7 days in the dark at room temperature, and the absorbance of each solution was measured daily using a spectrophotometer. Results indicated that complexation caused similar hypsochromic and hyperchromic shifts in λ
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.