Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 39, Issue 1, Pages 53-59Publisher
BLACKWELL PUBLISHING LTD
DOI: 10.1111/j.1365-2621.2004.00747.x
Keywords
absorbance changes; adsorption; co-pigmentation; hypsochromic effect; lambda(max) shift; UV-VIS spectra
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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 25degreesC. 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 (Deltalambda and DeltaA). Significant effects on absorbance were detected and are discussed in terms of the phenomenon of co-pigmentation.
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