Color and antioxidant properties of cyanidin-based anthocyanin pigments.

@article{Stintzing2002ColorAA,
  title={Color and antioxidant properties of cyanidin-based anthocyanin pigments.},
  author={Florian Conrad Stintzing and Angela S Stintzing and Reinhold Carle and Balz Frei and Ronald E. Wrolstad},
  journal={Journal of agricultural and food chemistry},
  year={2002},
  volume={50 21},
  pages={6172-81}
}
A series of cyanidin-based anthocyanin pigments was investigated to determine the effect of structural variation on a number of chemical and physical properties: CIELAB color coordinates, visual detection thresholds, hydration constants (pK(H)), and in vitro antioxidant activities (ORAC). In addition to individual isolated compounds, purified total pigment isolates from blackberry, elderberry, black carrot, red cabbage, and sweet potato were also examined. Acylation with cinnamic acids shifted… CONTINUE READING

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