Bathochromic and hyperchromic effects of aluminum salt complexation by anthocyanins from edible sources for blue color development

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 29, 2014, Pages 6955-6965

  Sigurdson, Gregory T ^a   Giusti, M Monica ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

anthocyanin; anthocyanin metal complex; Aronia melanocarpa; Brassica oleracea var. capitata f. rubra; Daucus carota spp. sativus; metal chelate complex; metalloanthocyanin; natural blue pigments; Ribes nigrum; Rubus idaeus; Solanum melongena L

Indexed keywords

ACYLATION; ALUMINUM; CHELATION; COLOR; COLORIMETRY; METAL COMPLEXES; COMPLEXATION;

ANTHOCYANIN-METAL COMPLEX; ARONIA MELANOCARPA; BLUE PIGMENT; BRASSICA OLERACEA; DAUCUS CAROTA; METAL-CHELATE COMPLEX; METALLOANTHOCYANIN; RIBES NIGRUM; RUBUS IDAEUS; SOLANUM MELONGENA L;

ANTHOCYANINS;

BRASSICA OLERACEA VAR. CAPITATA; DAUCUS CAROTA; PHOTINIA MELANOCARPA; RIBES NIGRUM; RUBUS IDAEUS; SOLANUM MELONGENA;

ALUMINUM; ANTHOCYANIN; INORGANIC SALT;

CHEMISTRY; COLOR; ELECTROSPRAY MASS SPECTROMETRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ISOLATION AND PURIFICATION; PH; VEGETABLE;

ALUMINUM; ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FRUIT; HYDROGEN-ION CONCENTRATION; SALTS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; VEGETABLES;

EID: 84905586297     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf405145r     Document Type: Article

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