Interactions between anthocyanins and organic food molecules in model systems
2004
Mazzaracchio, P. | Pifferi, P. | Kindt, M. | Munyaneza, A. | Barbiroli, G.
The interactions between different glucosidic anthocyanins (pelargonin, cyanin, delphinin, malvin and petunin) and some organic compounds (lactic, galacturonic, tannic, phenolic and sinapic acids; pyrogallol, furfural, pectin, cellulose, hydrolitic lignin) which are present in food-stuffs were investigated at pH 3.0-4.3 and 25 °C. The interactions were monitored by means of u.v.-VIS spectra and their different behaviours were highlighted by following changes in absorbance over a range of wavelengths (delta lambda and delta A). Significant effects on absorbance were detected and are discussed in terms of the phenomenon of co-pigmentation.
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