Abstract
Anthocyanins are antioxidant and anti-inflammatory ingredients in various fruit beverages, for which their conservation and quantitation are important for the food industry. In this paper, we report a simple, portable device for accurate on-site determination of total monomeric anthocyanins in fruit beverages employing a Wi-Fi scanner coupled with a flexible microchip and a free mobile app. The detection principle is based on the pH-induced colorimetric reactions of anthocyanins performed in a specially designed microchip and validated with standard spectrophotometric measurements. The microchip with multiple testing vials was prepared with the benchtop molding method with a common PDMS elastomer and a transparency film; the photo of the scanned microchip is wirelessly sent to a smartphone and the RGB values of individual reaction vials in the microchip are analyzed with a free mobile app to determine the corresponding concentrations. It was demonstrated that the quantitation performance of this POCT device is comparable with conventional spectrophotometry in the determination of total anthocyanins in both standard solutions and fruit beverages.
Highlights
Anthocyanins are a large group of phenolic pigments, which exist in various fruits, vegetables, and grains [1,2,3]
The most common methods for the determination and quantitation of anthocyanins are UV–VIS absorption spectrophotometry and high-performance liquid chromatography (HPLC). Since it is rapid and simple, the former has been widely applied for the quantitation of total anthocyanins in laboratories and food industries. This method was first introduced by Sondheimer and Kertesz [9] in 1948, which was officially adopted by the Association of Official Agricultural Chemists (AOAC) in 2005 [10]
A portable scanner coupled with a smartphone app was adapted for onon-site quantitation of anthocyanins in fruit beverages
Summary
Anthocyanins are a large group of phenolic pigments, which exist in various fruits, vegetables, and grains [1,2,3]. The most common methods for the determination and quantitation of anthocyanins are UV–VIS absorption spectrophotometry and high-performance liquid chromatography (HPLC). Since it is rapid and simple, the former has been widely applied for the quantitation of total anthocyanins in laboratories and food industries. This method was first introduced by Sondheimer and Kertesz [9] in 1948, which was officially adopted by the Association of Official Agricultural Chemists (AOAC) in 2005 [10]. There is a practical need for a rapid, user-friendly system for the on-site quantitation of total anthocyanins in commercial products
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