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Thermal stability comparison between 10-catechyl-pyranoanthocyanins and anthocyanins derived from pelargonidin, cyanidin, and malvidin. Food Chem 2023; 403:134305. [DOI: 10.1016/j.foodchem.2022.134305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 09/13/2022] [Accepted: 09/14/2022] [Indexed: 11/23/2022]
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2
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Zhao L, Sun J, Cai Y, Yang Q, Zhang Y, Ogutu CO, Liu J, Zhao Y, Wang F, He H, Zheng B, Han Y. PpHYH is responsible for light-induced anthocyanin accumulation in fruit peel of Prunus persica. TREE PHYSIOLOGY 2022; 42:1662-1677. [PMID: 35220436 PMCID: PMC9366866 DOI: 10.1093/treephys/tpac025] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2021] [Accepted: 02/18/2022] [Indexed: 05/29/2023]
Abstract
Peach Prunus persica is an economically important fruit tree crop worldwide. Although the external color of fruit is an important aspect of fruit quality, the mechanisms underlying its formation remain elusive in peach. Here, we report an elongated hypocotyl 5-homolog gene PpHYH involved in the regulation of anthocyanin pigmentation in peach fruit peel. Anthocyanin accumulation in fruit peel is light-dependent in peach. PpHYH had no auto-activation activity and its transcription was induced by sunlight. PpHYH activated transcription of a cluster of three PpMYB10 genes in the present of a cofactor PpBBX4 encoding a B-BOX protein, leading to anthocyanin accumulation in the sun-exposed peel. However, the PpHYH activity was repressed by a negative regulator of PpCOP1 encoding constitutive photomorphogenesis protein 1 which accumulated in the nucleus under dark condition, resulting in failure of anthocyanin accumulation in the shaded peel. PpCOP1 was re-localized into the cytosol under light condition, in accordance with fruit peel pigmentation. Additionally, transport of anthocyanins from the cytoplasm to the vacuole was a rate-limiting step for anthocyanin accumulation in peach fruit peel. Our results reveal for the first time the HYH gene involved in the regulation of anthocyanin accumulation in fruits, and provide target genes for genetic manipulation of fruit coloration.
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Affiliation(s)
- Lei Zhao
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, The Innovative Academy of Seed Design of Chinese Academy of Sciences, Wuhan Botanical Garden, Wuhan 430074, China
- University of Chinese Academy of Sciences, 19A Yuquanlu, Beijing 100049, China
| | - Juanli Sun
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, The Innovative Academy of Seed Design of Chinese Academy of Sciences, Wuhan Botanical Garden, Wuhan 430074, China
- University of Chinese Academy of Sciences, 19A Yuquanlu, Beijing 100049, China
| | - Yaming Cai
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, The Innovative Academy of Seed Design of Chinese Academy of Sciences, Wuhan Botanical Garden, Wuhan 430074, China
- University of Chinese Academy of Sciences, 19A Yuquanlu, Beijing 100049, China
| | - Qiurui Yang
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, The Innovative Academy of Seed Design of Chinese Academy of Sciences, Wuhan Botanical Garden, Wuhan 430074, China
- University of Chinese Academy of Sciences, 19A Yuquanlu, Beijing 100049, China
| | - Yuanqiang Zhang
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, The Innovative Academy of Seed Design of Chinese Academy of Sciences, Wuhan Botanical Garden, Wuhan 430074, China
- University of Chinese Academy of Sciences, 19A Yuquanlu, Beijing 100049, China
| | - Collins Otieno Ogutu
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, The Innovative Academy of Seed Design of Chinese Academy of Sciences, Wuhan Botanical Garden, Wuhan 430074, China
| | - Jingjing Liu
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, The Innovative Academy of Seed Design of Chinese Academy of Sciences, Wuhan Botanical Garden, Wuhan 430074, China
- University of Chinese Academy of Sciences, 19A Yuquanlu, Beijing 100049, China
| | - Yun Zhao
- CAS Key Laboratory of Plant Germplasm Enhancement and Specialty Agriculture, The Innovative Academy of Seed Design of Chinese Academy of Sciences, Wuhan Botanical Garden, Wuhan 430074, China
- Hubei Hongshan Laboratory, Wuhan, Hubei 430070, China
| | - Furong Wang
- Institute of Fruit Tree and Tea, Academy of Agricultural Science, Wuhan, Hubei 430209, China
| | - Huaping He
- Institute of Fruit Tree and Tea, Academy of Agricultural Science, Wuhan, Hubei 430209, China
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3
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Voss DM, Miyagusuku-Cruzado G, Giusti MM. Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside. NPJ Sci Food 2022; 6:16. [PMID: 35181657 PMCID: PMC8857255 DOI: 10.1038/s41538-022-00131-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 01/20/2022] [Indexed: 11/20/2022] Open
Abstract
Pyranoanthocyanins are vibrant, naturally derived pigments formed by the reaction of an anthocyanin with a cofactor containing a partially negatively charged carbon. This study compared the thermal stability and degradation products of 10-carboxy-pyranocyanidin-3-glucoside (pyruvic acid cofactor), 10-methyl-pyranocyanidin-3-glucoside (acetone cofactor), and 10-catechyl-pyranocyanidin-3-glucoside (caffeic acid cofactor) with their anthocyanin precursor to evaluate the role of the pyranoanthocyanin C10 substitution on stability. Pyranoanthocyanins exhibited absorbance half-lives ~2.1-8.6 times greater than cyanidin-3-glucoside, with ~15-52% of their original pigment remaining after 12 h of 90 °C heating at pH 3.0. 10-Methyl-pyranocyanidin-3-glucoside was the most stable (p < 0.01) based on UHPLC-PDA analysis, while 10-catechyl-pyranocyanidin-3-glucoside had the most stable color in part due to contribution from a colored degradation compound. Protocatechuic acid formed in all heated samples, which suggested a similar degradation mechanism among pigments. In conclusion, the C10 substitution impacted the extent of pyranoanthocyanin stability and the degradation compounds formed.
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Affiliation(s)
- Danielle M Voss
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA
| | - Gonzalo Miyagusuku-Cruzado
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA
| | - M Mónica Giusti
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH, 43210-1007, USA.
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4
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Estrada-Montaño AS, Espinobarro-Velázquez D, Rivera E, Camacho-Dávila A, Zaragoza-Galán G. Benzofuranyl-derived flavylium salts, chalcones and chalconates: Insights from X-ray structure, DFT calculations and spectroscopic pH response. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2021.130987] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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5
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Cruz L, Basílio N, Mateus N, de Freitas V, Pina F. Natural and Synthetic Flavylium-Based Dyes: The Chemistry Behind the Color. Chem Rev 2021; 122:1416-1481. [PMID: 34843220 DOI: 10.1021/acs.chemrev.1c00399] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Flavylium compounds are a well-known family of pigments because they are prevalent in the plant kingdom, contributing to colors over a wide range from shades of yellow-red to blue in fruits, flowers, leaves, and other plant parts. Flavylium compounds include a large variety of natural compound classes, namely, anthocyanins, 3-deoxyanthocyanidins, auronidins, and their respective aglycones as well as anthocyanin-derived pigments (e.g., pyranoanthocyanins, anthocyanin-flavan-3-ol dimers). During the past few decades, there has been increasing interest among chemists in synthesizing different flavylium compounds that mimic natural structures but with different substitution patterns that present a variety of spectroscopic characteristics in view of their applications in different industrial fields. This Review provides an overview of the chemistry of flavylium-based compounds, in particular, the synthetic and enzymatic approaches and mechanisms reported in the literature for obtaining different classes of pigments, their physical-chemical properties in relation to their pH-dependent equilibria network, and their chemical and enzymatic degradation. The development of flavylium-based systems is also described throughout this Review for emergent applications to explore some of the physical-chemical properties of the multistate of species generated by these compounds.
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Affiliation(s)
- Luis Cruz
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Nuno Basílio
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
| | - Nuno Mateus
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV-REQUIMTE, Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal
| | - Fernando Pina
- LAQV-REQUIMTE, Department of Chemistry, Faculty of Sciences and Technology, New University of Lisbon, 2829-516 Caparica, Portugal
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6
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Pina F, Alejo-Armijo A, Clemente A, Mendoza J, Seco A, Basílio N, Parola AJ. Evolution of Flavylium-Based Color Systems in Plants: What Physical Chemistry Can Tell Us. Int J Mol Sci 2021; 22:3833. [PMID: 33917158 PMCID: PMC8067881 DOI: 10.3390/ijms22083833] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/31/2021] [Accepted: 04/02/2021] [Indexed: 12/03/2022] Open
Abstract
Anthocyanins are the basis of the color of angiosperms, 3-deoxyanthocyanins and sphagnorubin play the same role in mosses and ferns, and auronidins are responsible for the color in liverworts. In this study, the color system of cyanidin-3-O-glucoside (kuromanin) as a representative compound of simpler anthocyanins was fully characterized by stopped flow. This type of anthocyanin cannot confer significant color to plants without intra- or intermolecular interactions, complexation with metals or supramolecular structures as in Commelina communis. The anthocyanin's color system was compared with those of 3-deoxyanthocyanins and riccionidin A, the aglycone of auronidins. The three systems follow the same sequence of chemical reactions, but the respective thermodynamics and kinetics are dramatically different.
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Affiliation(s)
- Fernando Pina
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - Alfonso Alejo-Armijo
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - Adelaide Clemente
- cE3c—Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências, Universidade de Lisboa, Campo Grande, 1749-016 Lisboa, Portugal;
| | - Johan Mendoza
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - André Seco
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - Nuno Basílio
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
| | - António Jorge Parola
- LAQV—REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal; (A.A.-A.); (J.M.); (A.S.); (N.B.); (A.J.P.)
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7
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Chemical, Microbiological and Sensory Stability of Steam Extracted Jaboticaba ( Myrciaria jaboticaba) Juice. Foods 2021; 10:foods10040732. [PMID: 33808270 PMCID: PMC8065780 DOI: 10.3390/foods10040732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 03/24/2021] [Accepted: 03/26/2021] [Indexed: 11/16/2022] Open
Abstract
Jaboticaba (Myrciaria jaboticaba) is a Brazilian berry rich in phenolic compounds, much appreciated for its sweet and slightly acid taste, and highly perishable. Thus, we aimed at producing jaboticaba juice by steam extraction and at investigating its microbiological, sensorial and chemical qualities during storage for up to 168 days. Juice was microbiologically safe and even though unsweetened juice was well accepted, sucrose addition further improved flavor (21%), overall impression (11%) and purchase intent (21%) scores. Cyanidin-3-O-glucoside (C3G) was the major phenolic (40%), followed by gallic (28%) and ellagic acids (21%). Total phenolics contents decreased from 27% (50 °C) to 50% (25 °C), mainly driven by C3G degradation. At 60 °C, total phenolics contents did not change after 42 days since C3G degradation was counterbalanced by gallic acid formation (129%), which followed zero-order reaction kinetics. Anthocyanins degradation followed first-order reaction kinetics (C3G half-life at 25 °C = 21.7 days) and was associated with color changes during storage. In conclusion, steam extraction followed by hot-filling technique ensured a juice with at least six months of shelf life.
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8
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Cerezo J, Aranda D, Avila Ferrer FJ, Prampolini G, Santoro F. Adiabatic-Molecular Dynamics Generalized Vertical Hessian Approach: A Mixed Quantum Classical Method To Compute Electronic Spectra of Flexible Molecules in the Condensed Phase. J Chem Theory Comput 2020; 16:1215-1231. [PMID: 31855424 DOI: 10.1021/acs.jctc.9b01009] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
We present a general mixed quantum classical method that couples classical molecular dynamics (MD) and vibronic models to compute the shape of electronic spectra of flexible molecules in the condensed phase without, in principle, any phenomenological broadening. It is based on a partition of the nuclear motions of the solute + solvent system in "soft" and "stiff" vibrational modes and an adiabatic hypothesis that assumes that stiff modes are much faster than soft ones. In this framework, the spectrum is rigorously expressed as a conformational integral of quantum vibronic spectra along the stiff coordinates only. Soft modes enter at the classical level through the conformational distribution that is sampled with classical MD runs. In each configuration, reduced-dimensionality quadratic Hamiltonians are built in the space of the stiff coordinates only, thanks to a generalization of the Vertical Hessian harmonic model and an iterative application of projectors in internal coordinates to remove soft modes. Quantum vibronic spectra, specific for each sampled configuration of the soft coordinates, are then computed at the desired temperature with efficient time-dependent techniques, and the global spectrum simply arises from their average. For consistency of the whole procedure, classical MD runs are performed with quantum-mechanically derived force fields, parameterized at the same level of theory selected for generating the quadratic Hamiltonians along the stiff coordinates. Application to N-methyl-6-oxyquinolinium betaine in water, dithiophene in ethanol, and cyanidine in water is presented to show the performance of the method.
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Affiliation(s)
| | - Daniel Aranda
- CNR-Consiglio Nazionale delle Ricerche, Istituto di Chimica dei Composti Organo Metallici (ICCOM-CNR), SS di Pisa , Area della Ricerca, via G. Moruzzi 1 , I-56124 Pisa , Italy.,Departamento de Química Física, Facultad de Ciencias, Andalucía Tech , Universidad de Málaga , E-29071 Málaga , Spain
| | - Francisco José Avila Ferrer
- Departamento de Química Física, Facultad de Ciencias, Andalucía Tech , Universidad de Málaga , E-29071 Málaga , Spain
| | - Giacomo Prampolini
- CNR-Consiglio Nazionale delle Ricerche, Istituto di Chimica dei Composti Organo Metallici (ICCOM-CNR), SS di Pisa , Area della Ricerca, via G. Moruzzi 1 , I-56124 Pisa , Italy
| | - Fabrizio Santoro
- CNR-Consiglio Nazionale delle Ricerche, Istituto di Chimica dei Composti Organo Metallici (ICCOM-CNR), SS di Pisa , Area della Ricerca, via G. Moruzzi 1 , I-56124 Pisa , Italy
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9
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Cojocaru G, Antoce A. Effect of certain treatments to prevent or partially reverse the pinking phenomenon in susceptible white wines. BIO WEB OF CONFERENCES 2019. [DOI: 10.1051/bioconf/20191502003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Pinking is a phenomenon occurring in certain white wines produced under highly reductive conditions which occasionally develop a pink colouration when suddenly exposed to air. The pink colouration gives the impression of wine being stained with red grape pigments, but in fact the phenomenon is a transformation in the presence of oxygen of some specific phenolic compounds found in the susceptible varieties. In our experiments two white wines based on Sauvignon blanc and Chardonnay, respectively, were found to have a high potential toward pinking. This study evaluates the potential of certain treatments to prevent the development of pinking or to partially reverse it after occurrence. Treatments tested involved the addition of 20 to 40 mg/l ascorbic acid or 5 to 30 mg/l of catechinic tannin prior to bottling. Both types of treatments had the potential to prevent pinking, irrespective of dosage used, as long as a normal concentration of free SO2 (above 0.8 mg/l molecular SO2) was maintained in the wines. Other treatments tested for bottled wines already developing a pink shade were the exposure of the bottle to UV light or the keeping in complete darkness, respectively. In the absence of any other pinking preventive measure both treatments proved to have a certain effect upon reversing the phenomenon. The UV light treatment shows more potential to reverse pinking than darkness and it may work even better on bottles with lower UV light filtering power (in this experiment Antique green glass bottles, with 70–80% UV reduction effect, were used). Differences among the responses of varieties are also present, with Chardonnay being less responsive to antioxidants than Sauvignon blanc. The parameters determined for the evaluation of pinking level are: Pinking potential index (PPI), proanthocyanidins (PAC), co-pigmented anthocyanins (Cp), polymeric pigmented anthocyanins (P) and total pigments (TP), as well as the absorbtion at 420 nm (for browning), 500 and 520 nm (for pinking), 620 nm (for blue shades).
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10
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Levy R, Okun Z, Shpigelman A. The Influence of Chemical Structure and the Presence of Ascorbic Acid on Anthocyanins Stability and Spectral Properties in Purified Model Systems. Foods 2019; 8:E207. [PMID: 31212863 PMCID: PMC6617505 DOI: 10.3390/foods8060207] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 06/07/2019] [Accepted: 06/10/2019] [Indexed: 11/16/2022] Open
Abstract
The loss of color pigment is an important quality factor of food products. This work aimed to systematically study, in purified model systems, the influence of anthocyanins' structure (by increasing the size of the conjugated sugar) and the presence of ascorbic acid on their stability and spectral properties during storage at two pH levels relevant to medium and high acid foods (6.5 and 4.5, respectively). Anthocyanins (cyanidin (Cy), cyanidin 3-O-β-glucoside (Cy3G) and cyanidin 3-O-β-rutinoside (Cy3R)) displayed first-order degradation rates, presenting higher stability in acidic medium and enhanced stability with increasing size of conjugated sugar. The addition of ascorbic acid resulted in significantly enhanced degradation. Changes in ultra violet visible (UV-VIS) spectral properties presented a decrease in typical color intensity and pointed towards formation of degradation products. Identification and kinetics of formation for cyanidin degradation products were obtained by high performance liquid chromatography system-mass spectrometry (HPLC-MS).
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Affiliation(s)
- Rachel Levy
- Faculty of Biotechnology & Food Engineering, Russell Berrie Nanotechnology Institute, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
| | - Zoya Okun
- Faculty of Biotechnology & Food Engineering, Russell Berrie Nanotechnology Institute, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
| | - Avi Shpigelman
- Faculty of Biotechnology & Food Engineering, Russell Berrie Nanotechnology Institute, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
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11
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Gérard V, Ay E, Morlet-Savary F, Graff B, Galopin C, Ogren T, Mutilangi W, Lalevée J. Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:5647-5660. [PMID: 31026157 DOI: 10.1021/acs.jafc.9b01672] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Anthocyanins are natural dyes widely used in the food industry, but their chemical stability in beverages can be affected by the presence of additives. In the present paper, the interaction between anthocyanins and ascorbic acid (AA) is more particularly investigated. Ascorbic acid is an ubiquitous component in food products. In this study, the thermal stability at 43 °C and the photolysis stability in air and in an inert atmosphere (N2) of anthocyanins extracted from black carrot (BC), grape juice (GJ), and purple sweet potato (SP) were studied in the presence and absence of ascorbic acid (in citrate buffer at pH 3). Discriminating the main environmental factors (i.e., heat and light) affecting anthocyanin stability is a key point for better understanding the degradation pathways. The stability of the anthocyanins was followed by UV-vis spectrometry. Moreover, to understand the degradation mechanisms in both the presence and absence of ascorbic acid, various techniques such as fluorescence quenching, cyclic voltammetry, and electron-spin-resonance (ESR) spectroscopy were also used to furnish a full coherent picture of the chemical mechanisms associated with the anthocyanin degradation. In addition, molecular orbitals and bond-dissociation energies (BDE) were calculated to extend the investigation. Moreover, the effects of some supplementary stabilizers (chlorogenic acid, sinapic acid, tannic acid, fumaric acid, β-carotene, isoquercitrin, myricitrin, green coffee bean extract, and rosemary extract) and sugars (sucrose, fructose, and glucose) on anthocyanins stability in the presence of ascorbic acid were examined.
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Affiliation(s)
- Violaine Gérard
- CNRS, IS2M UMR 7361 , Université de Haute-Alsace , F-68100 Mulhouse , France
- Université de Strasbourg , F-67000 Strasbourg , France
| | - Emel Ay
- CNRS, IS2M UMR 7361 , Université de Haute-Alsace , F-68100 Mulhouse , France
- Université de Strasbourg , F-67000 Strasbourg , France
| | - Fabrice Morlet-Savary
- CNRS, IS2M UMR 7361 , Université de Haute-Alsace , F-68100 Mulhouse , France
- Université de Strasbourg , F-67000 Strasbourg , France
| | - Bernadette Graff
- CNRS, IS2M UMR 7361 , Université de Haute-Alsace , F-68100 Mulhouse , France
- Université de Strasbourg , F-67000 Strasbourg , France
| | - Christophe Galopin
- PepsiCo Global Beverage Research and Development , 100 East Stevens Avenue , Valhalla , New York 10595 , United States
| | - Thaddao Ogren
- PepsiCo Global Beverage Research and Development , 100 East Stevens Avenue , Valhalla , New York 10595 , United States
| | - William Mutilangi
- PepsiCo Global Beverage Research and Development , 100 East Stevens Avenue , Valhalla , New York 10595 , United States
| | - Jacques Lalevée
- CNRS, IS2M UMR 7361 , Université de Haute-Alsace , F-68100 Mulhouse , France
- Université de Strasbourg , F-67000 Strasbourg , France
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12
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Alejo-Armijo A, Parola AJ, Pina F. pH-Dependent Multistate System Generated by a Synthetic Furanoflavylium Compound: An Ancestor of the Anthocyanin Multistate of Chemical Species. ACS OMEGA 2019; 4:4091-4100. [PMID: 31459618 PMCID: PMC6648164 DOI: 10.1021/acsomega.8b03696] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Accepted: 02/05/2019] [Indexed: 05/31/2023]
Abstract
The multistate of chemical species generated by 4'-hydroxy-3,2'-furanoflavylium is similar to that of anthocyanins and related compounds. This furanoflavylium multistate system was fully characterized by UV-visible and NMR spectroscopy, allowing determination of the respective equilibrium and rate constants. In contrast to the multistate generated by flavylium cations derived from anthocyanins and related compounds, the furanoflavylium multistate is characterized by much slower hydration and tautomerization (pyran ring opening-closing). In addition, the cis-trans isomerization of the chalcones of this system (2'-hydroxyaurones) is extremely slow when compared with anthocyanins. The observed similar order of magnitude for tautomerization and isomerization rate constants leads to peculiar kinetics from the flavylium cation (pH = 1) to the stable trans-chalcone (higher pH values). The hemiketal appears and disappears during the first stages of the kinetics, which gives the intermediate cis-chalcone (pseudo-equilibrium). This last species disappears in a much slower process, as fully characterized by 1H NMR, to give the final trans-chalcone.
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13
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Camuenho A, Jorge Parola A, Alejo-Armijo A, Pandian R, Gomes CSB, Laia CAT, Pina F. A model compound for pyridinechalcone-based multistate systems. Ring opening-closure as the slowest kinetic step of the multistate. NEW J CHEM 2019. [DOI: 10.1039/c9nj04776j] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Amino-substituted pyridinechalcones configure multistate systems where a new type of flavylium derivative with potential biological activity are present.
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Affiliation(s)
- Ambrósio Camuenho
- LAQV-REQUIMTE – Laboratório Associado para a Química Verde
- Departamento de Química
- Faculdade de Ciências e Tecnologia
- Universidade NOVA de Lisboa
- 2829-516 Monte de Caparica
| | - A. Jorge Parola
- LAQV-REQUIMTE – Laboratório Associado para a Química Verde
- Departamento de Química
- Faculdade de Ciências e Tecnologia
- Universidade NOVA de Lisboa
- 2829-516 Monte de Caparica
| | - Alfonso Alejo-Armijo
- LAQV-REQUIMTE – Laboratório Associado para a Química Verde
- Departamento de Química
- Faculdade de Ciências e Tecnologia
- Universidade NOVA de Lisboa
- 2829-516 Monte de Caparica
| | - Ramesh Pandian
- Protein Structure-Function Research Unit
- School of Molecular and Cell Biology
- University of the Witwatersrand
- South Africa
- UCIBIO-REQUIMTE – Laboratório Associado para a Química Verde
| | - Clara S. B. Gomes
- LAQV-REQUIMTE – Laboratório Associado para a Química Verde
- Departamento de Química
- Faculdade de Ciências e Tecnologia
- Universidade NOVA de Lisboa
- 2829-516 Monte de Caparica
| | - César A. T. Laia
- LAQV-REQUIMTE – Laboratório Associado para a Química Verde
- Departamento de Química
- Faculdade de Ciências e Tecnologia
- Universidade NOVA de Lisboa
- 2829-516 Monte de Caparica
| | - Fernando Pina
- LAQV-REQUIMTE – Laboratório Associado para a Química Verde
- Departamento de Química
- Faculdade de Ciências e Tecnologia
- Universidade NOVA de Lisboa
- 2829-516 Monte de Caparica
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14
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Farr JE, Sigurdson GT, Giusti MM. Stereochemistry and glycosidic linkages of C3-glycosylations affected the reactivity of cyanidin derivatives. Food Chem 2018; 278:443-451. [PMID: 30583395 DOI: 10.1016/j.foodchem.2018.11.076] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 11/09/2018] [Accepted: 11/13/2018] [Indexed: 10/27/2022]
Abstract
The impact of glycosylation on anthocyanin stability has largely been associated with sugar type, site, and size, with glycosyl stereochemistry being under-explored. Seven cyanidin-3-glycosides were isolated by HPLC, diluted in pH 1-9, mixed with bisulfite or ascorbic acid at pH 3, and stored for 8 weeks (25 °C, dark). Spectral changes, half-lives, and bleaching rates were determined. Cyanidin-3-galactoside was more reactive (susceptible to hydration and bleaching) than cyanidin-3-glucoside. The 1 → 2 disaccharides exhibited greater λvis-max (≤16 nm), resistance to hydration, and bleaching compared to 1 → 6 disaccharides.The 1 → 6 disaccharides had similar λvis-max (∼2 nm) to the monosaccharides but slightly improved resistance to hydration and bleaching. The tri-glycosylated anthocyanin had the greatest stability and its spectral and bleaching characteristics was intermediate to 1 → 2 and 1 → 6 disaccharides. The 1 → 2 disaccharides generally exhibited lower half-lives compared to monosaccharides; whereas, 1 → 6 disaccharides exhibited higher stability. These findings highlight the role of glycosyl assembly on anthocyanin reactivity and stability.
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Affiliation(s)
- Jacob E Farr
- The Ohio State University, Dept. of Food Science and Technology, 2015 Fyffe Ct., Columbus, OH 43210-1007, United States.
| | - Gregory T Sigurdson
- The Ohio State University, Dept. of Food Science and Technology, 2015 Fyffe Ct., Columbus, OH 43210-1007, United States.
| | - M Mónica Giusti
- The Ohio State University, Dept. of Food Science and Technology, 2015 Fyffe Ct., Columbus, OH 43210-1007, United States.
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15
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Sandoval-Ramírez BA, Catalán Ú, Fernández-Castillejo S, Rubió L, Macià A, Solà R. Anthocyanin Tissue Bioavailability in Animals: Possible Implications for Human Health. A Systematic Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11531-11543. [PMID: 30345762 DOI: 10.1021/acs.jafc.8b04014] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Anthocyanins (ACNs) are promising health-enhancing phenolic compounds. We focus on ACN animal tissue bioavailability to provide an evidentiary link between tissue ACNs and their associated health properties. We performed a systematic review of electronic libraries; 279 results were retrieved, and 13 publications met inclusion criteria. Extracted information included animal model employed, administration route, doses, analysis method, and ACN concentration values in tissues. Total ACN concentrations were detected in mice kidney (2.17 × 105 pmol/g), liver (1.73 × 105 pmol/g), heart (3.6 × 103 pmol/g), and lung (1.16 × 105 pmol/g); and in pig brain (6.08 × 103 pmol/g). ACNs showed a predominance of parent ACNs in long-term experiments versus an ACN metabolite predominance in short-term experiments. ACNs detected in animal tissues, such as cyanidin-3-glucoside, suggest it may have an important role in human health. This information could be useful to determine proper ACN-intake biomarkers in biological samples in futures studies.
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Affiliation(s)
- Berner Andrée Sandoval-Ramírez
- Faculty of Medicine and Health Sciences, Medicine and Surgery Department, Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut) , Universitat Rovira i Virgili , 43201 Reus , Spain
| | - Úrsula Catalán
- Faculty of Medicine and Health Sciences, Medicine and Surgery Department, Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut) , Universitat Rovira i Virgili , 43201 Reus , Spain
- Institut d'Investigació Sanitària Pere Virgili (IISPV) , 43204 Reus , Spain
| | - Sara Fernández-Castillejo
- Faculty of Medicine and Health Sciences, Medicine and Surgery Department, Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut) , Universitat Rovira i Virgili , 43201 Reus , Spain
| | - Laura Rubió
- Food Technology Department, Agrotecnio Research Center , University of Lleida , Av/78 Alcalde Rovira Roure 191 , 25198 Lleida , Spain
| | - Alba Macià
- Food Technology Department, Agrotecnio Research Center , University of Lleida , Av/78 Alcalde Rovira Roure 191 , 25198 Lleida , Spain
| | - Rosa Solà
- Faculty of Medicine and Health Sciences, Medicine and Surgery Department, Functional Nutrition, Oxidation, and CVD Research Group (NFOC-Salut) , Universitat Rovira i Virgili , 43201 Reus , Spain
- Hospital Universitari Sant Joan de Reus (HUSJR) , 43204 Reus , Spain
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16
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Dangles O, Fenger JA. The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition. Molecules 2018; 23:molecules23081970. [PMID: 30087225 PMCID: PMC6222895 DOI: 10.3390/molecules23081970] [Citation(s) in RCA: 138] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2018] [Revised: 07/22/2018] [Accepted: 07/31/2018] [Indexed: 11/29/2022] Open
Abstract
Owing to their specific pyrylium nucleus (C-ring), anthocyanins express a much richer chemical reactivity than the other flavonoid classes. For instance, anthocyanins are weak diacids, hard and soft electrophiles, nucleophiles, prone to developing π-stacking interactions, and bind hard metal ions. They also display the usual chemical properties of polyphenols, such as electron donation and affinity for proteins. In this review, these properties are revisited through a variety of examples and discussed in relation to their consequences in food and in nutrition with an emphasis on the transformations occurring upon storage or thermal treatment and on the catabolism of anthocyanins in humans, which is of critical importance for interpreting their effects on health.
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17
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Alejo-Armijo A, Salido S, Altarejos J, Parola AJ, Gago S, Basílio N, Cabrita L, Pina F. Effect of Methyl, Hydroxyl, and Chloro Substituents in Position 3 of 3′,4′,7-Trihydroxyflavylium: Stability, Kinetics, and Thermodynamics. Chemistry 2016; 22:12495-505. [DOI: 10.1002/chem.201601564] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Indexed: 11/08/2022]
Affiliation(s)
- Alfonso Alejo-Armijo
- Departamento de Química Inorgánica y Orgánica; Facultad de Ciencias Experimentales; Universidad de Jaén; 23071 Jaén Spain
| | - Sofía Salido
- Departamento de Química Inorgánica y Orgánica; Facultad de Ciencias Experimentales; Universidad de Jaén; 23071 Jaén Spain
| | - Joaquín Altarejos
- Departamento de Química Inorgánica y Orgánica; Facultad de Ciencias Experimentales; Universidad de Jaén; 23071 Jaén Spain
| | - A. Jorge Parola
- LAQV, REQUIMTE; Departamento de Química; Faculdade de Ciências e Tecnologia; Universidade NOVA de Lisboa; 2829-516 Caparica Portugal
| | - Sandra Gago
- LAQV, REQUIMTE; Departamento de Química; Faculdade de Ciências e Tecnologia; Universidade NOVA de Lisboa; 2829-516 Caparica Portugal
| | - Nuno Basílio
- LAQV, REQUIMTE; Departamento de Química; Faculdade de Ciências e Tecnologia; Universidade NOVA de Lisboa; 2829-516 Caparica Portugal
| | - Luis Cabrita
- LAQV, REQUIMTE; Departamento de Química; Faculdade de Ciências e Tecnologia; Universidade NOVA de Lisboa; 2829-516 Caparica Portugal
| | - Fernando Pina
- LAQV, REQUIMTE; Departamento de Química; Faculdade de Ciências e Tecnologia; Universidade NOVA de Lisboa; 2829-516 Caparica Portugal
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18
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Trouillas P, Sancho-García JC, De Freitas V, Gierschner J, Otyepka M, Dangles O. Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment. Chem Rev 2016; 116:4937-82. [PMID: 26959943 DOI: 10.1021/acs.chemrev.5b00507] [Citation(s) in RCA: 299] [Impact Index Per Article: 37.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Natural anthocyanin pigments/dyes and phenolic copigments/co-dyes form noncovalent complexes, which stabilize and modulate (in particular blue, violet, and red) colors in flowers, berries, and food products derived from them (including wines, jams, purees, and syrups). This noncovalent association and their electronic and optical implications constitute the copigmentation phenomenon. Over the past decade, experimental and theoretical studies have enabled a molecular understanding of copigmentation. This review revisits this phenomenon to provide a comprehensive description of the nature of binding (the dispersion and electrostatic components of π-π stacking, the hydrophobic effect, and possible hydrogen-bonding between pigment and copigment) and of spectral modifications occurring in copigmentation complexes, in which charge transfer plays an important role. Particular attention is paid to applications of copigmentation in food chemistry.
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Affiliation(s)
- Patrick Trouillas
- INSERM UMR 850, Univ. Limoges , Faculty of Pharmacy, 2 rue du Dr. Marcland, F-87025 Limoges, France.,Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacký University Olomouc , tr. 17. listopadu 12, 771 46 Olomouc, Czech Republic
| | - Juan C Sancho-García
- Departamento de Química Física, Universidad de Alicante , Apartado de Correos 99, E-03080 Alicante, Spain
| | - Victor De Freitas
- REQUIMTE/LAQV - Research Unit, Faculty of Science, Porto University , Rua do Campo Alegre, 4169-007 Porto, Portugal
| | - Johannes Gierschner
- Madrid Institute for Advanced Studies - IMDEA Nanoscience , C/Faraday 9, Ciudad Universitaria de Cantoblanco, E-28049 Madrid, Spain
| | - Michal Otyepka
- Regional Centre of Advanced Technologies and Materials, Department of Physical Chemistry, Faculty of Science, Palacký University Olomouc , tr. 17. listopadu 12, 771 46 Olomouc, Czech Republic
| | - Olivier Dangles
- University of Avignon, INRA, UMR408 SQPOV , F-84000 Avignon, France
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19
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Maleki A, Zand P, Mohseni Z. Fe3O4@PEG-SO3H rod-like morphology along with the spherical nanoparticles: novel green nanocomposite design, preparation, characterization and catalytic application. RSC Adv 2016. [DOI: 10.1039/c6ra24029a] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
A new heterogeneous nanocatalyst was successfully synthesized, completely characterized and efficiently applied in the synthesis of dihydropyrimidines.
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Affiliation(s)
- Ali Maleki
- Catalysts and Organic Synthesis Research Laboratory
- Department of Chemistry
- Iran University of Science and Technology
- Tehran 16846-13114
- Iran
| | - Pedram Zand
- Catalysts and Organic Synthesis Research Laboratory
- Department of Chemistry
- Iran University of Science and Technology
- Tehran 16846-13114
- Iran
| | - Zahra Mohseni
- Catalysts and Organic Synthesis Research Laboratory
- Department of Chemistry
- Iran University of Science and Technology
- Tehran 16846-13114
- Iran
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20
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Basílio N, Cabrita L, Pina F. Mimicking Positive and Negative Copigmentation Effects in Anthocyanin Analogues by Host-Guest Interaction with Cucurbit[7]uril and β-Cyclodextrins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7624-7629. [PMID: 25891490 DOI: 10.1021/acs.jafc.5b00765] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Copigmentation and the anti-copigmentation effects can be mimicked by the interaction of anthocyanin's model compounds respectively with cucurbit[7]uril (CB7) and β-cyclodextrin (β-CD). The complex network of chemical reactions displayed by this family of compounds includes the colored flavylium cation, AH(+), and quinoidal base, A, along with the colorless hemiketal, B, cis-chalcone, Cc, and trans-chalcone, Ct. Whereas AH(+) is stable only at very acidic pH values, the remaining species are formed at slightly acidic and neutral conditions. However, under these conditions, for most of the natural and synthetic flavylium salts, the colorless species predominate (B, Cc, and Ct) at the expense of A. The host CB7 was found to improve the color of solutions in two different ways: first, it stabilizes AH(+) at higher pH values by decreasing its acidity and, second, it enhances the mole fraction of A due to selective complexation of this species in the pH range where the flavylium cation is no longer stable. In contrast, β-CD increases the acidity of AH(+), favoring the formation of Ct at the expense of all the other multistate species (Bası́lio et al. New J. Chem. 2013, 37, 3166-3173; Petrov et al. J. Phys. Chem. A 2013, 117, 10692-10701; Gago et al. Dyes Pigments 2014, 110, 106-112; and Lopes-Costa et al. Photochem. Photobiol. Sci. 2014, 13, 1420-1426). Although both hosts have a large effect on the hydration rate and pH domain of the flavylium cation, the effect on the degradation kinetics of anthocyanidins is modest. CB7 decreases the hydration rate and decreases the acid-base (AH(+)/A) equilibrium constant (Ka), leading respectively to a slowing and a speeding of the anthocyanin degradation rate. On the other hand, β-CD increases the hydration rate but increases Ka, both effects acting in opposite directions.
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Affiliation(s)
- Nuno Basílio
- Laboratório Associado para a Quı́mica Verde (LAQV), REQUIMTE, Departamento de Quı́mica, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa , 2829-516 Monte de Caparica, Portugal
| | - Luis Cabrita
- Laboratório Associado para a Quı́mica Verde (LAQV), REQUIMTE, Departamento de Quı́mica, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa , 2829-516 Monte de Caparica, Portugal
| | - Fernando Pina
- Laboratório Associado para a Quı́mica Verde (LAQV), REQUIMTE, Departamento de Quı́mica, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa , 2829-516 Monte de Caparica, Portugal
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