Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments Academic Article

abstract

• Anthocyanin stability and color intensity are generally improved in the presence of copigments in moderately acidic environments. The 3-deoxyanthocyanins on the other hand are fairly stable to color loss due to change in pH. It is unknown, therefore, how they behave in the presence of copigments. We studied the effects of common phenolic copigments, tannic, ferulic, and O-coumaric acids, and rutin on behavior and stability of six 3-deoxyanthocyandins over 4.5 months. Tannic and ferulic acid produced the most significant bathochromic shift, whereas rutin had no bathochromic effect. None of the copigments produced a significant hyperchromic shift with the pigments, implying colored species of the pigments were predominant under conditions used. Ferulic and tannic acids were the most effective at improving color stability of 5-hydroxylated pigments, whereas tannic acid and rutin improved the stability of 5-methoxylated pigments the most. Substitution at C-5 was key to overall behavior of the 3-deoxyanthocyanidins. 2008 Elsevier Ltd. All rights reserved.

authors

• Awika, Joseph

published proceedings

• FOOD RESEARCH INTERNATIONAL

altmetric score

• 3

author list (cited authors)

• Awika, J. M.

citation count

• 39

complete list of authors

• Awika, Joseph M

publication date

• January 2008

publisher

• Elsevier  Publisher

published in

• FOOD RESEARCH INTERNATIONAL  Journal

keywords

• 3-deoxyanthocyanin Structure
• Anthocyanin Stability
• Copigmentation
• Phenolic Compounds
• Sorghum

Digital Object Identifier (DOI)

• 10.1016/j.foodres.2008.03.002

start page

• 532

end page

• 538

volume

• 41

issue

• 5

URL

• http%3A%2F%2Fdx.doi.org%2F10.1016%2Fj.foodres.2008.03.002