Influência do pH da solução extrativa no teor de antocianinas em frutos de morango

摘要: Recently, the study on chemical composition of strawberry fruit has been recognized in view its increased consumption and biological activities. Moreover, main secondary metabolites found fruits are anthocyanins, which compounds responsible for intense red color widely used as natural colorants by food industry. In this work, were prepared different extracts with cultivar Oso Grande order to verify pH influence spectroscopic profile content anthocyanins. The results indicate that at 1,0 extract showed a classic anthocyanins through ultraviolet spectra analysis higher fresh fruits.