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Structural and chromatic characterization of a new Malvidin 3-glucoside–vanillyl–catechin pigment
- 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]
- Subjects :
- *GLUCOSIDES
*CATECHIN
*NUCLEAR magnetic resonance
*MASS spectrometry
Subjects
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