Unusual Color Change of Vinylpyranoanthocyanin−Phenolic Pigments

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• 作者：Alexandre R. F. Carvalho ; Joana Oliveira ; Victor De Freitas ; Nuno Mateus ; Andr Melo
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2010
• 出版时间：April 14, 2010
• 年：2010
• 卷：58
• 期：7
• 页码：4292-4297
• 全文大小：791K
• 年卷期：v.58,no.7(April 14, 2010)
• ISSN：1520-5118

文摘

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.