Doctor of Philosophy
School of Medicine
Plant-based colourful foods have shown positive impacts on health. Anthocyanins are plant-based polyphenols and are partially responsible for the bright colours in fruit and vegetables, however, from the scientific perspective, it is important we know the amount and type of anthocyanins present in them. Globally, there is a substantial gap in the anthocyanin analytical values in food composition databases (FCD): resources that provide detailed analytical values of the nutritional components of foods. Despite their importance to health, we do not have a consistent analytical method to study anthocyanins. Besides, anthocyanins have several complexities including their complex structures and high sensitivity. They also possess natural variation in the amount and types of anthocyanins in the same types of fruit and vegetables. A number of these issues affect anthocyanin analytical method development processes. It is, therefore, important to understand the analytical methods needed for various food components. The primary aim of this thesis was to find a method(s) to measure the anthocyanin content in Australian fruit and vegetables.
Chandra Singh, Mamatha, Developing methods for the analysis of anthocyanins in Australian foods, Doctor of Philosophy thesis, School of Medicine, University of Wollongong, 2021. https://ro.uow.edu.au/theses1/1222
FoR codes (2008)
1111 NUTRITION AND DIETETICS
Unless otherwise indicated, the views expressed in this thesis are those of the author and do not necessarily represent the views of the University of Wollongong.