Chemical studies of anthocyanins: A review

Anthocyanins are natural colorants which have raised a growing interest due to their extensive range of colours, innocuous and beneficial health effects. Despite the great potential of application that anthocyanins represent for food, pharmaceutical and cosmetic industries, their use has been limite...

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Bibliographic Details
Published inFood chemistry Vol. 113; no. 4; pp. 859 - 871
Main Authors Castañeda-Ovando, Araceli, Pacheco-Hernández, Ma. de Lourdes, Páez-Hernández, Ma. Elena, Rodríguez, José A., Galán-Vidal, Carlos Andrés
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 15.04.2009
Subjects
Anthocyanins
Extraction
Identification
Purification
Stability
Theoretical calculations
MAW
AcOH
MALDI-ToF-MS
MeCN
EtOH
MALDI-MS
TLC
Identification
APCI
PDA
COSY
CTAB
TFA
Et 2O
ESI–MS
ESI
Extraction
HCOOH
EOF
HPLC
MFW
CC
EtOAc
BGE
Stability
Purification
MS
ROESY
HMBC
FAB-MS
dwb
rpm
NMR
DQF-COSY
PC
MeOH
BAW
Anthocyanins
HSQC
Theoretical calculations
MPLC
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Summary:Anthocyanins are natural colorants which have raised a growing interest due to their extensive range of colours, innocuous and beneficial health effects. Despite the great potential of application that anthocyanins represent for food, pharmaceutical and cosmetic industries, their use has been limited because of their relative instability and low extraction percentages. Currently, most investigations on anthocyanins are focused on solving these problems, as well as their purification and identification. In this paper, the most recent advances in the chemical investigation of the anthocyanins are summarised, emphasising the effects of pH, co-pigmentation, metal ion complexation and antioxidant activity on their stability.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2008.09.001