期刊
NEW JOURNAL OF CHEMISTRY
卷 38, 期 2, 页码 539-544出版社
ROYAL SOC CHEMISTRY
DOI: 10.1039/c3nj01271a
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资金
- FCT (Fundacao para a Ciencia e Tecnologia) [SFRH/BD/68736/2010, PTDC/QUI-QUI/117996/2010]
- FCT (Fundacao para a Ciencia e Tecnologia)
The color properties and stability of three types of 3-deoxyvitisins derived from peonidin (deoxyvitisin A, B and methyldeoxyvitisin) were studied using UV-Visible spectroscopy. Similarly to pyranoanthocyanins, the conjugated double bonds among pyranic rings C and D provide a higher electronic delocalization that prevents the nucleophilic attack of water at position 2 and the subsequent formation of the hemiketal and chalcone species. Consequently, besides the flavylium cation (AH(+)), neutral (A) and ionized bases (A(n-)) have been identified by increasing pH, and the respective acidity constants were determined. The acidity constant values for the formation of the neutral quinoidal base (pK(a2(deoxyvit A)) = 4.8, pK(a1(deoxyvit B)) = 4.7 and pK(a1(methyldeoxyvitisin)) = 5.2) are slightly higher than the ones reported in the literature for their corresponding 3-glucosyl derivatives (vitisins). Given their higher stability, these pigments may be regarded as potential food colorants.
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