https://aggie-horticulture.tamu.edu/faculty/cisneros/Papers/Thaipong_2006.pdf

Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts

Characterization and Measurement of Anthocyanins by UV-Visible Spectroscopy

https://zenodo.org/record/1259683/files/article.pdf

The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin

Extraction and analysis of phenolics in food

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.

Phenolics in food and nutraceuticals

Methods for the quantitative analysis of anthocyanins, leuco-anthocyanins, flavanols and total phenols in plant tissue extracts are critically examined and suitable modifications of existing methods are described.

W. E. Hillis

Papers

The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituents