International Journal of Food Science & Technology · 2004 · 62 citations · 15 references
Food AnalysisFood BiophysicsOrganic ChemistryChemistryDifferent Glucosidic AnthocyaninsU.v.-vis SpectraFood ChemistryBioanalysisAnalytical ChemistryOrganic CompoundsFood TechnologyBiophysicsHealth SciencesNatural PigmentsBiochemistryFood QualityMedicineOrganic Food MoleculesPigment
Abstract 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 (Δλ and ΔA). Significant effects on absorbance were detected and are discussed in terms of the phenomenon of co-pigmentation.
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C. H. Giles, T. H. MacEwan, S. N. Nakhwa et al. · Journal of the Chemical Society (Resumed) · 1960 · 3.2K citations
Anthocyanins in fruits, vegetables and grains
Raymond Brouillard · Food Research International · 1993 · 746 citations
Food Chemistry, Biology, Botany +3