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Direct linkGalloway, Kelli R.; Bretz, Stacey Lowery; Novak, Michael – Journal of Chemical Education, 2015
A variety of fruits and vegetables, including raspberries, blueberries, Concord grapes, blackberries, strawberries, peaches, eggplant, red cabbage, and red onions, contain flavonoid compounds known as anthocyanins that are responsible for the blue-red color and the astringent taste associated with such foods. In addition, anthocyanins exhibit a…
Descriptors: Science Instruction, Spectroscopy, Organic Chemistry, Science Laboratories
