Chemical studies of anthocyanins: A review

被引：1736

作者：

Castaneda-Ovando, Araceli ^{[1
]}

de Lourdes Pacheco-Hernandez, Ma ^{[1
]}

Elena Paez-Hernandez, Ma. ^{[1
]}

Rodriguez, Jose A. ^{[1
]}

Andres Galan-Vidal, Carlos ^{[1
]}

机构：

[1] Univ Autonoma Estado Hidalgo, Ctr Invest Quim, Mineral De La Reforma 42184, Mexico

来源：

FOOD CHEMISTRY | 2009年 / 113卷 / 04期

关键词：

Anthocyanins; Stability; Extraction; Purification; Identification; Theoretical calculations; PERFORMANCE LIQUID-CHROMATOGRAPHY; CAPILLARY-ZONE-ELECTROPHORESIS; RED WINES; ACYLATED ANTHOCYANINS; ANTIOXIDANT ACTIVITY; PHENOLIC-COMPOUNDS; MASS-SPECTROMETRY; FLAVYLIUM SALTS; COUNTERCURRENT CHROMATOGRAPHY; STRUCTURAL-CHARACTERIZATION;

D O I：

10.1016/j.foodchem.2008.09.001

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 oil their stability. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：859 / 871

页数：13

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