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Structural and chromatic characterization of a new Malvidin 3-glucoside–vanillyl–catechin pigment

Authors :
Sousa, Carlos
Mateus, Nuno
Silva, Artur M.S.
González-Paramás, Ana M.
Santos-Buelga, Celestino
Freitas, Victor de
Source :
Food Chemistry. Jun2007, Vol. 102 Issue 4, p1344-1351. 8p.
Publication Year :
2007

Abstract

Abstract: A new pigment, resulting from the reaction between malvidin 3-glucoside and catechin in the presence of vanillin, was detected in a model solution. This newly formed anthocyanin-aryl-flavanol adduct was structurally characterized by 1D and 2D NMR and mass spectrometry, and its chromatic characteristics were studied by UV–Vis techniques. The new pigment was shown to have a wavelength of maximum absorption in the visible region (λ max) of 549nm, conferring on it a purple colour, and a molar extinction coefficient value (ε) of 12,247l·mol−1 ·cm−1. [Copyright &y& Elsevier]

Details

Language :
English
ISSN :
03088146
Volume :
102
Issue :
4
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
23881159
Full Text :
https://doi.org/10.1016/j.foodchem.2006.04.050