Academic Journal
Effect of five selected flavonoids on the stability of anthocyanins: Kinetics, structural characterization, and interactional characteristics.
| Τίτλος: | Effect of five selected flavonoids on the stability of anthocyanins: Kinetics, structural characterization, and interactional characteristics. |
|---|---|
| Συγγραφείς: | Fu Y; Zhejiang University Zhongyuan Institute, Zhengzhou 450001, Henan, PR China., Dong Y; Zhejiang University Zhongyuan Institute, Zhengzhou 450001, Henan, PR China., Miao J; Zhejiang University Zhongyuan Institute, Zhengzhou 450001, Henan, PR China., Fan X; Zhejiang University Zhongyuan Institute, Zhengzhou 450001, Henan, PR China., Li D; Zhejiang University Zhongyuan Institute, Zhengzhou 450001, Henan, PR China., Chen Y; Zhejiang University Zhongyuan Institute, Zhengzhou 450001, Henan, PR China., Ye X; Zhejiang University Zhongyuan Institute, Zhengzhou 450001, Henan, PR China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, PR China., Zhu Y; Zhejiang University Zhongyuan Institute, Zhengzhou 450001, Henan, PR China; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, PR China. Electronic address: 11813043@zju.edu.cn. |
| Πηγή: | Food chemistry [Food Chem] 2026 Aug 15; Vol. 520, pp. 149830. Date of Electronic Publication: 2026 May 27. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Ιατρικοί όροι (MeSH): | Anthocyanins*/chemistry , Flavonoids*/chemistry, Kinetics ; Molecular Structure ; Thermodynamics |
| Περίληψη: | To address the issue of poor stability of anthocyanins, this study conducted a comparative investigation into the intermolecular copigmentation characteristics between five different flavonoids (catechin, luteolin, quercetin, eriodictyol, and taxifolin) and cyanidin-3-o-glucoside (C3G). The experimental results revealed that the redshift occurred in the maximum absorption wavelength upon the formation of the copigmentation. The copigmentation system with the addition of quercetin exhibited a high absorbance (1.14 ± 0.02) (p<0.05). The redness value also increased (a⁎ = 39.75). Further analysis demonstrated that the copigmentation reactions were all non-spontaneous endothermic reactions. The analysis of thermodynamic parameters indicated that structural differences among the flavonoids could influence the effectiveness of the copigmenting agents. Additionally, the incorporation of flavonoids enhanced the antioxidant capacity of C3G. Molecular interaction mechanism analysis indicates that hydrogen bonding and π-π stacking play key roles in the interaction between C3G and flavonoids, serving as the core driving forces of the copigmentation effect. (Copyright © 2024. Published by Elsevier Ltd.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Anthocyanins; Copigmentation; Degradation; Flavonoids; Structural characterization |
| Substance Nomenclature: | 0 (Anthocyanins) 0 (Flavonoids) |
| Entry Date(s): | Date Created: 20260529 Date Completed: 20260613 Latest Revision: 20260613 |
| Update Code: | 20260613 |
| DOI: | 10.1016/j.foodchem.2026.149830 |
| PMID: | 42214967 |
| Βάση Δεδομένων: | MEDLINE |
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