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Evaluating the role of metal ions in the bathochromic and hyperchromic responses of cyanidin derivatives in acidic and alkaline pH.

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Title: Evaluating the role of metal ions in the bathochromic and hyperchromic responses of cyanidin derivatives in acidic and alkaline pH.
Authors: Sigurdson, G.T.1, Robbins, R.J.2, Collins, T.M.2, Giusti, M.M.1 Giusti.6@osu.edu
Source: Food Chemistry. Oct2016, Vol. 208, p26-34. 9p.
Subjects: Cole crops, Metal ions, Hyperchromic effect, Cyanidin derivatives, Anthocyanins, Chelation, Black chokeberry
Abstract: In many food products, colorants derived from natural sources are increasingly popular due to consumer demand. Anthocyanins are one class of versatile and abundant naturally occurring chromophores that produce different hues in nature, especially with metal ions and other copigments assisting. The effects of chelation of metal ions (Mg 2+ , Al 3+ , Cr 3+ , Fe 3+ , and Ga 3+ ) in factorial excesses to anthocyanin concentration (0–500×) on the spectral characteristics (380–700 nm) of cyanidin and acylated cyanidin derivatives were evaluated to better understand the color evolution of anthocyanin-metal chelates in pH 3–8. In all pH, anthocyanins exhibited bathochromic and hyperchromic shifts. Largest bathochromic shifts most often occurred in pH 6; while largest hyperchromic shifts occurred in pH 5. Divalent Mg 2+ showed no observable effect on anthocyanin color while trivalent metal ions caused bathochromic shifts and hue changes. Generally, bathochromic shifts on anthocyanins were greatest with more electron rich metal ions (Fe 3+ ≈ Ga 3+ > Al 3+ > Cr 3+ ). [ABSTRACT FROM AUTHOR]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 114991289
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: <searchLink fieldCode="DE" term="%22Cole+crops%22">Cole crops</searchLink><br /><searchLink fieldCode="DE" term="%22Metal+ions%22">Metal ions</searchLink><br /><searchLink fieldCode="DE" term="%22Hyperchromic+effect%22">Hyperchromic effect</searchLink><br /><searchLink fieldCode="DE" term="%22Cyanidin+derivatives%22">Cyanidin derivatives</searchLink><br /><searchLink fieldCode="DE" term="%22Anthocyanins%22">Anthocyanins</searchLink><br /><searchLink fieldCode="DE" term="%22Chelation%22">Chelation</searchLink><br /><searchLink fieldCode="DE" term="%22Black+chokeberry%22">Black chokeberry</searchLink>
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  Data: In many food products, colorants derived from natural sources are increasingly popular due to consumer demand. Anthocyanins are one class of versatile and abundant naturally occurring chromophores that produce different hues in nature, especially with metal ions and other copigments assisting. The effects of chelation of metal ions (Mg 2+ , Al 3+ , Cr 3+ , Fe 3+ , and Ga 3+ ) in factorial excesses to anthocyanin concentration (0–500×) on the spectral characteristics (380–700 nm) of cyanidin and acylated cyanidin derivatives were evaluated to better understand the color evolution of anthocyanin-metal chelates in pH 3–8. In all pH, anthocyanins exhibited bathochromic and hyperchromic shifts. Largest bathochromic shifts most often occurred in pH 6; while largest hyperchromic shifts occurred in pH 5. Divalent Mg 2+ showed no observable effect on anthocyanin color while trivalent metal ions caused bathochromic shifts and hue changes. Generally, bathochromic shifts on anthocyanins were greatest with more electron rich metal ions (Fe 3+ ≈ Ga 3+ > Al 3+ > Cr 3+ ). [ABSTRACT FROM AUTHOR]
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  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1016/j.foodchem.2016.03.109
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      – Code: eng
        Text: English
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        Type: general
      – SubjectFull: Metal ions
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      – SubjectFull: Hyperchromic effect
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      – SubjectFull: Cyanidin derivatives
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      – SubjectFull: Chelation
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