Chapter 2: Chemistry of Anthocyanins

F. Pina; A. J. Parola; M. J. Melo; J. C. Lima; V. de Freitas

doi:10.1039/9781788012614-00034

Chapter 2: Chemistry of Anthocyanins

F. Pina, A. J. Parola, M. J. Melo, J. C. Lima, V. de Freitas

Research output: Chapter in Book/Report/Conference proceeding › Chapter

3 Citations (Scopus)

Abstract

In this chapter, the current state of knowledge regarding anthocyanin chemistry and the corresponding reversible multistate system of the chemical species is presented. Mathematical equations to account for the kinetics and thermodynamics of the multistate system of anthocyanins are presented in a simple form to allow their use by non-specialists. The calculation of all rate and equilibrium constants of malvidin-3-glucoside in diluted solutions has been carried out to illustrate the use of these expressions. The irreversible reactivity of anthocyanins in foodstuffs, particularly in wine, leading to pyranoanthocyanins of the first and second generation is discussed. The use of the relative energy level diagrams of the multistate species together with their pH-dependent mole fraction distribution is reported and their usefulness emphasized. Using the morning glory flower as an example, the expression of its blue colour is rationalized by considering the thermodynamics and kinetics of the multistate system.

Original language	English
Title of host publication	Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food
Editors	Marianne Su-Ling Brooks, Giovana B. Celli
Publisher	Royal Society of Chemistry
Pages	34-76
Number of pages	43
Edition	12
DOIs	https://doi.org/10.1039/9781788012614-00034
Publication status	Published - 1 Jan 2019

Publication series

Name	Food Chemistry, Function and Analysis
Publisher	Royal Society of Chemistry
Number	12
Volume	2019-January
ISSN (Print)	2398-0656
ISSN (Electronic)	2398-0664

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10.1039/9781788012614-00034

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Pina, F., Parola, A. J., Melo, M. J., Lima, J. C., & Freitas, V. D. (2019). Chapter 2: Chemistry of Anthocyanins. In M. S-L. Brooks, & G. B. Celli (Eds.), Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food (12 ed., pp. 34-76). (Food Chemistry, Function and Analysis; Vol. 2019-January, No. 12). Royal Society of Chemistry. https://doi.org/10.1039/9781788012614-00034

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note = "info:eu-repo/grantAgreement/FCT/5876/147218/PT# This work was supported by the Associated Laboratory for Sustainable Chemistry Clean Processes and Technologies LAQV. The latter is financed by national funds from FCT/MEC (UID/QUI/50006/2013) and co-financed by the ERDF under the PT2020 Partnership Agreement (POCI-01-0145-FEDER-007265). FCT/MEC is also acknowledged through the Projects PTDC/QEQ-QFI/ 1971/2014.",

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Chapter 2: Chemistry of Anthocyanins. / Pina, F.; Parola, A. J.; Melo, M. J.; Lima, J. C.; Freitas, V. de.

Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food. ed. / Marianne Su-Ling Brooks; Giovana B. Celli. 12. ed. Royal Society of Chemistry, 2019. p. 34-76 (Food Chemistry, Function and Analysis; Vol. 2019-January, No. 12).

Research output: Chapter in Book/Report/Conference proceeding › Chapter

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