Journal ArticleDOI
Origin of the exceptional colour stability of the Zebrina anthocyanin
TLDR
The exceptional colour stability near neutrality of the Zebrina anthocyanin is related both to a high value of the acidity constant and to the total absence of formation of the colourless pseudobase and chalcone.About:
This article is published in Phytochemistry.The article was published on 1981-01-01. It has received 115 citations till now.read more
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The biochemistry and medical significance of the flavonoids.
TL;DR: Flavonoids are plant pigments that are synthesised from phenylalanine, generally display marvelous colors known from flower petals, mostly emit brilliant fluorescence when they are excited by UV light, and are ubiquitous to green plant cells.
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Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
TL;DR: In this paper, the mechanisms and kinetics of anthocyanin degradation during heat treatment are investigated based on current findings, which can have a dramatic impact on colour quality and may also affect nutritional properties.
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Acylated anthocyanins from edible sources and their applications in food systems
TL;DR: In this paper, Radish and potato extracts imparted color characteristics to model juices extremely close to those of allura red, and red potatoes stand out as potential alternatives for the use of FD&C Red No. 40 (allura red).
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Food colorants: Anthocyanins
TL;DR: The natural colorant area can be subdivided into anthocyanins, betalains, chlorophylls, carotenoids, flavonoids, polyphenols, Monascus, hemes, quinones, biliproteins, safflower, turmeric, and miscellaneous.
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Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
TL;DR: In this article, a review highlights studies on the stabilization of anthocyanins and presents latent anthocytein stabilization mechanisms and demonstrates the potentiality of the main techniques used: association and encapsulation.
References
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Co-pigmentation of anthocyanins in plant tissues and its effect on color
TL;DR: Glycosides of the 6 common anthocyanidins all formed co-pigment complexes with flavonoids and other compounds at pH's ranging from 2 to 5 as discussed by the authors.
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Mechanism of the structural transformations of anthocyanins in acidic media
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Chemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucoside
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Absorption spectra and color of aluminium-cyanidin 3-glucoside complexes as influenced by pH
TL;DR: In this article, the effects of pH on the color and absorption spectra of a solution of cyanidin 3-glucoside (3·5×10 −5 M) complexed with AlCl 3.6H 2 O (7×10−4 M) were determined.
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Two distinctive anthocyanin patterns in the commelinaceae
TL;DR: It is shown that the dominant anthocyanin is cyanidin 3,7,3′-triglucoside, acylated with caffeic acid, which separates the Commelinaceae from all other monocotyledonous groups.