Literature DB >> 20879715

Establishment of the chemical equilibria of different types of pyranoanthocyanins in aqueous solutions: evidence for the formation of aggregation in pyranomalvidin-3-O-coumaroylglucoside-(+)-catechin.

Luís Cruz1, Vesselin Petrov, Natércia Teixeira, Nuno Mateus, Fernando Pina, Victor de Freitas.   

Abstract

The chemical equilibria of the pyranomalvidin-3-glucosides linked to (+)-catechin, (-)-epicatechin, and catechol moieties (and the respective coumaroylglucoside compounds) were established by means of UV-vis spectroscopy. The conjugated double bonds among pyranic rings C and D provide a higher electronic delocalization that prevents the nucleophilic attack of water at position 2. Consequently, besides flavylium cation (AH(+)), the bases A, A(-), and A(2-) have been identified by increasing pH, and the respective acidity constants were determined by spectrophotometry. The formation of dimers at higher concentration was observed for pyranomalvidin-3-O-coumaroylglucoside-(+)-catechin, and the respective data treated by the exciton model suggests the formation of a dimer where the monomers form J-type aggregates with the dipolar moments in opposite directions and rotated by 174° at a distance of 5.2 Å (from the center).

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Year:  2010        PMID: 20879715     DOI: 10.1021/jp1045673

Source DB:  PubMed          Journal:  J Phys Chem B        ISSN: 1520-5207            Impact factor:   2.991


  3 in total

1.  p-Hydroxyphenyl-pyranoanthocyanins: An Experimental and Theoretical Investigation of Their Acid-Base Properties and Molecular Interactions.

Authors:  Anna Vallverdú-Queralt; Michal Biler; Emmanuelle Meudec; Christine Le Guernevé; Aude Vernhet; Jean-Paul Mazauric; Jean-Luc Legras; Michèle Loonis; Patrick Trouillas; Véronique Cheynier; Olivier Dangles
Journal:  Int J Mol Sci       Date:  2016-11-05       Impact factor: 5.923

2.  Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside.

Authors:  Danielle M Voss; Gonzalo Miyagusuku-Cruzado; M Mónica Giusti
Journal:  NPJ Sci Food       Date:  2022-02-18

Review 3.  The Chemical Reactivity of Anthocyanins and Its Consequences in Food Science and Nutrition.

Authors:  Olivier Dangles; Julie-Anne Fenger
Journal:  Molecules       Date:  2018-08-07       Impact factor: 4.411

  3 in total

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