Anthocyanins were extracted from 200 mg of colored corn
cookies by mixing with 10 mL of methanol acidified with 1 mol/L
HCl (85:15, mL:mL) and shaking for 30 min at ambient temperature.
The crude extract was centrifuged at 14,000g for 5 min and
absorbances of the supernatant were measured at 535 and 700 nm
to detect anthocyanins. Using the molar extinction coefficient of
25,965 Abs/M cm and a molecular weight of 449.2 g/mol the level
of anthocyanins was calculated and expressed as mg of cyanidin 3-
glucoside equivalent (CGE) per kg of d.m.