Unusual Color Change of Vinylpyranoanthocyanin-Phenolic Pigments

• Type: Article in International Scientific Journal
• Date: 2010

Authors

Alexandre R F Carvalho (Author) Other; Joana Oliveira (Author) FCUP; Victor de Freitas (Author) FCUP; Nuno Mateus (Author) FCUP; Andre Melo (Author) FCUP

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 58

Pages: 4292-4297

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 11 Citations

Scopus - 12 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-003-7GR

DOI: 10.1021/jf904246g

Abstract (EN): Anthocyanins are responsible for an interesting variety of colors in flowers, red fruits, and plant-derived foodstuffs. Experimental evidence is presented supporting an unusual color change from red to blue during storage. It has been investigated as a function of temperature at constant pH (pH <2). The color properties of the vinylpyranoanthocyanin pigments, usually designated portisins, have been studied in this work using both experimental and theoretical techniques. The visible spectra obtained from the two approaches were in good agreement. This behavior was explained by a reversible physical chemical change due to electronic and vibrational properties.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6