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Interactions between anthocyanins and organic food molecules in model systems
Author(s) -
Mazzaracchio Palmira,
Pifferi Piergiorgio,
Kindt Maddalena,
Munyaneza Athanase,
Barbiroli Giancarlo
Publication year - 2004
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00747.x
Subject(s) - absorbance , pectin , chemistry , furfural , pyrogallol , lignin , tannic acid , cellulose , food science , organic chemistry , molecule , chromatography , catalysis
Summary The interactions between different glucosidic anthocyanins (pelargonin, cyanin, delphinin, malvin and petunin) and some organic compounds (lactic, galacturonic, tannic, phenolic and sinapic acids; pyrogallol, furfural, pectin, cellulose, hydrolitic lignin) which are present in food‐stuffs were investigated at pH 3.0–4.3 and 25 °C. The interactions were monitored by means of u.v.‐VIS spectra and their different behaviours were highlighted by following changes in absorbance over a range of wavelengths (Δ λ and Δ A ). Significant effects on absorbance were detected and are discussed in terms of the phenomenon of co‐pigmentation.