A Review of Quantitative and Topical Analysis of Anthocyanins in Food.

This study focuses on a review of quantitative and topical analysis of anthocyanins in food.. The research employs high-performance liquid chromatography (HPLC) techniques to address analytical challenges in the food safety field. Anthocyanins, a subclass of flavonoids known for their vibrant colors and health-promoting properties, are pivotal in the nutritional science and food industry. This review article delves into the analytical methodologies for anthocyanin detection and quantification in food matrices, comparing quantitative and topical techniques. Quantitative methods, including High-performance Liquid Chromatography (HPLC)... Research Background and Significance Anthocyanins are naturally occurring water-soluble pigments belonging to the flavonoid family, responsible for the red, purple, and blue hues in many fruits, vegetables, and other plant-derived foods. Beyond their aesthetic contribution, anthocyanins have been extensively studied for their antioxidant, anti-inflammatory, and potential health-promoting effects. Given the growing consumer interest in functional foods and nutraceuticals, accurate quantification and detailed profiling of anthocyanins in food matrices are essential. This review emphasizes the role of high-performance liquid chromatography (HPLC) as a cornerstone analytical tool in food safety and nutritional science, facilitating precise identification and quantification of anthocyanins. The ability to monitor these compounds supports regulatory compliance, quality control, and research into their bioactivity. Experimental Design and Methodology The review synthesizes various HPLC-based analytical approaches for quantifying anthocyanins in complex food matrices. It highlights the use of reversed-phase chromatography, predominantly employing