Literature DB >> 17386538

Q-mode curve resolution of UV-vis spectra for structural transformation studies of anthocyanins in acidic solutions.

Paulo Henrique Março1, Ieda Spacino Scarminio.   

Abstract

Chemometric analysis of ultraviolet-visible (UV-vis) spectra for pH values 1.0, 3.3, 5.3, and 6.9 was used to investigate the kinetics and the structural transformations of anthocyanins in extracts of calyces of hibiscus flowers of the Hibiscus acetosella Welw. ex Finicius for the first time. Six different species were detected: the quinoidal base (A), the flavylium cation (AH+), the pseudobase or carbinol pseudobase (B), cis-chalcone (C(C)), trans-chalcone (C(t)), and ionized cis-chalcone (C(C)-). Four equilibrium constant values were calculated using relative concentrations, hydration, pK(h) = 2.60 +/- 0.01, tautomeric, K(T) = 0.14 +/- 0.01, acid-base, pK(a) = 4.24 +/- 0.04, and ionization of the cis-chalcone, pK(C(C)) = 8.74 +/- 1.5 x 10(-2). The calculated protonation rate of the tautomers is K(H+) = 0.08 +/- 7.6 x 10(-3). These constants are in excellent agreement with those measured previously in salt form. From a kinetic viewpoint, the situation encountered is interesting since the reported investigation is limited to visible light absorption in acid medium. These models have not been reported in the literature.

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Year:  2006        PMID: 17386538     DOI: 10.1016/j.aca.2006.09.057

Source DB:  PubMed          Journal:  Anal Chim Acta        ISSN: 0003-2670            Impact factor:   6.558


  4 in total

1.  Evolution of cranberry juice compounds during in vitro digestion and identification of the organic acid responsible for the disruption of in vitro intestinal cell barrier integrity.

Authors:  Valentine Renaud; Mélanie Faucher; Véronique Perreault; Elodie Serre; Pascal Dubé; Yvan Boutin; Laurent Bazinet
Journal:  J Food Sci Technol       Date:  2020-02-17       Impact factor: 2.701

2.  Color, anthocyanin, and antioxidant characteristics of young wines produced from spine grapes (Vitis davidii Foex) in China.

Authors:  Fuliang Han; Yanlun Ju; Xianrui Ruan; Xianfang Zhao; Xiaofeng Yue; Xifu Zhuang; Minyang Qin; Yulin Fang
Journal:  Food Nutr Res       Date:  2017-07-14       Impact factor: 3.894

Review 3.  Why Black Flowers? An Extreme Environment and Molecular Perspective of Black Color Accumulation in the Ornamental and Food Crops.

Authors:  Sagheer Ahmad; Jinliao Chen; Guizhen Chen; Jie Huang; Yuzhen Zhou; Kai Zhao; Siren Lan; Zhongjian Liu; Donghui Peng
Journal:  Front Plant Sci       Date:  2022-04-14       Impact factor: 6.627

4.  Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions.

Authors:  Ping Yang; Chunlong Yuan; Hua Wang; Fuliang Han; Yangjie Liu; Lin Wang; Yang Liu
Journal:  Molecules       Date:  2018-02-07       Impact factor: 4.411

  4 in total

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