Effects of hydroxycinnamic acids on blue color expression of cyanidin derivatives and their metal chelates
| Autor: | Gregory T. Sigurdson, Rebecca J. Robbins, M. Monica Giusti, Thomas M. Collins |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
Coumaric Acids
Cyanidin Color 010402 general chemistry 01 natural sciences Analytical Chemistry Anthocyanins Acylation Absorbance chemistry.chemical_compound Organic chemistry Copigmentation Chelation Colorimetry Chelating Agents chemistry.chemical_classification 010405 organic chemistry Chemistry food and beverages General Medicine Hydroxycinnamic acid 0104 chemical sciences Metals Anthocyanin Food Science |
| Zdroj: | Food Chemistry. 234:131-138 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2017.04.127 |
| Popis: | Mechanisms to recreate many anthocyanin blue hues in nature are not fully understood, but interactions with metal ions and phenolic compounds are thought to play important roles. Bluing effects of hydroxycinnamic acids on cyanidin and chelates were investigated by addition of the acids to triglycosylated cyanidin (0-50×[anthocyanin]) and by comparison to hydroxycinnamic acid monoacylated and diacylated Cy fractions by spectrophotometry (380-700nm) and colorimetry in pH 5-8. With no metal ions, λmax and absorbance was greatest for cyanidin with diacylation>monoacylation>increasing [acids]. Hydroxycinnamic acids added to cyanidin solutions weakly impacted color characteristics (ΔE |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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