Anthocyanins are a natural source of pigments in plants and their processed food products have become attractive and excellent candidates to replace the synthetic colourants due to their characteristic intense colours and associated health benefits. The intermolecular copigmentation between anthocyanins and other colourless compounds has been reported to be an important way to enhance and stabilise the colour intensity of aqueous solutions. In the present work we report the equilibrium constant, stoichiometric ratio and the thermodynamic parameters (ΔG°, ΔH° and ΔS°) related to the intermolecular copigmentation reactions of the anthocyanin malvidin 3-O-glucoside with one hydroxycinnamic acid (p-coumaric acid) and two O-methylated hydroxybenzoic acids (vanillic and syringic acid). Different factors which affect their interactions such as copigment concentration, pH and temperature of the medium are examined at two pH levels (pH = 2.50 and 3.65) corresponding to those of the major food mediums where these reactions take place (fruit juices, wine, jams etc.). © 2013 Elsevier Ltd. All rights reserved.

Malaj, N., De Simone, B., Quartarolo, A., Russo, N. (2013). Spectrophotometric study of the copigmentation of malvidin 3-O-glucoside with p-coumaric, vanillic and syringic acids. FOOD CHEMISTRY, 141(4), 3614-3620 [10.1016/j.foodchem.2013.06.017].

Spectrophotometric study of the copigmentation of malvidin 3-O-glucoside with p-coumaric, vanillic and syringic acids

MALAJ, NAIM
;
2013

Abstract

Anthocyanins are a natural source of pigments in plants and their processed food products have become attractive and excellent candidates to replace the synthetic colourants due to their characteristic intense colours and associated health benefits. The intermolecular copigmentation between anthocyanins and other colourless compounds has been reported to be an important way to enhance and stabilise the colour intensity of aqueous solutions. In the present work we report the equilibrium constant, stoichiometric ratio and the thermodynamic parameters (ΔG°, ΔH° and ΔS°) related to the intermolecular copigmentation reactions of the anthocyanin malvidin 3-O-glucoside with one hydroxycinnamic acid (p-coumaric acid) and two O-methylated hydroxybenzoic acids (vanillic and syringic acid). Different factors which affect their interactions such as copigment concentration, pH and temperature of the medium are examined at two pH levels (pH = 2.50 and 3.65) corresponding to those of the major food mediums where these reactions take place (fruit juices, wine, jams etc.). © 2013 Elsevier Ltd. All rights reserved.
Articolo in rivista - Articolo scientifico
Copigmentation; Natural food colourants; Malvidin 3-O-glucoside (oenin)p-Coumaric, vanillic and syringic acids; Thermodynamic parameters (ΔG°, ΔH° and ΔS°); Spectrophotometry;
English
2013
141
4
3614
3620
none
Malaj, N., De Simone, B., Quartarolo, A., Russo, N. (2013). Spectrophotometric study of the copigmentation of malvidin 3-O-glucoside with p-coumaric, vanillic and syringic acids. FOOD CHEMISTRY, 141(4), 3614-3620 [10.1016/j.foodchem.2013.06.017].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/78649
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