Producción Científica Profesorado

Chemical studies of anthocyanins: A review



Rodríguez Ávila, José Antonio

2009

Castañeda-Ovando, A., Pacheco-Hernández, M.L., Páez-Hernández, M.E., Rodriguez, J.A., Galan-Vidal, C.A. Chemical Studies of anthocyanins: A review, Food Chemistry, 2009, Vol. 113, p. 859-871, ISSN 0308-8146


Abstract


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 on their stability.



Producto de Investigación




Artículos relacionados

Determination of primary amino acids in wines by high performance liquid magneto-chromatography

Silver and Silver Chloride Electrodeposits, an Alternative in the Construction of Ag/AgCl Solid Elec...

Magnetic solids in analytical chemistry: A review

Metal content evaluation and its effect on the stability of anthocyanins

Validation of a tubular bismuth film amperometric detector: Determination of diclofenac sodium by mu...

Determination of oxytetracycline in milk samples by polymer inclusion membrane separation coupled to...

Presence and antimicrobial resistance of Escherichia coli isolated from foodstuffs in Hidalgo State ...

Evaluación del contenido de metales y su efecto en la estabilidad de antocianinas

Electrochemical and AFM characterization of the electropolimerization of pyrrole over a graphiteepox...

Chemical studies of anthocyanins: A review