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A new insight into the degradation of anthocyanins: reversible versus the irreversible chemical processes

2022-01-04Journal article Restricted access
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dc.contributor.authorSousa, Diogo
dc.contributor.authorBasílio, Nuno
dc.contributor.authorOliveira, Joana
dc.contributor.authorFreitas, Victor De
dc.contributor.authorPina, Fernando
dc.date.accessioned2022-01-20T09:34:42Z
dc.date.available2022-01-20T09:34:42Z
dc.date.issued2022-01-04
dc.description.abstractThe kinetics and thermodynamics of the pH-dependent reversible and irreversible processes leading to color fading of pelargonidin-3-O-glucoside, peonidin-3-O-glucoside, malvidin-3-O-glucoside, and cyanidin-3-O-glucoside dyes in aqueous solutions are reported. Following the addition of base to the flavylium cation, the quinoidal bases disappear by three distinct steps: (i) in an acidic medium by a biexponential process, in which the faster step is controlled by the hydration reaction and the slower one by cistrans isomerization; the degradation process occurs essentially from the anionic quinoidal base; (ii) in a basic medium (pH > 9.5), in which the disappearance of the anionic bases is monoexponential, with the rate proportional to the hydroxyl concentration (hydroxyl attack), leading to anionic chalcones (cis and trans) at equilibrium-the slower degradation step occurs from the di- and trianionic chalcones; and (iii) in the pH region circa 7.7 < pH < 9.5, in which hydration and hydroxyl attacks are much slower than anionic quinoidal base degradation (which is the rate-controlling step) and the equilibrium cannot be attained.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSOUSA, Diogo; [et al] – A new insight into the degradation of anthocyanins: reversible versus the irreversible chemical processes. Journal of Agricultural and Food Chemistry. ISSN 0021-8561. Vol. 70, N.º 2 (2022), pp. 656-668.pt_PT
dc.identifier.doi10.1021/acs.jafc.1c06521pt_PT
dc.identifier.eissn1520-5118
dc.identifier.issn0021-8561
dc.identifier.urihttp://hdl.handle.net/10400.21/14179
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAmerican Chemical Societypt_PT
dc.relationIF/00225/2015 - FCT / European Commissionpt_PT
dc.relationCEECIND/00466/2017 - FCT / European Commissionpt_PT
dc.relationSFRH/BD/143369/2019 - FCT / European Commissionpt_PT
dc.relation.publisherversionhttps://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c06521pt_PT
dc.subjectAnthocyaninspt_PT
dc.subjectDegradation kineticspt_PT
dc.subjectDirect and reverse pH jumpspt_PT
dc.subjectStopped flowpt_PT
dc.titleA new insight into the degradation of anthocyanins: reversible versus the irreversible chemical processespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage668pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage656pt_PT
oaire.citation.titleJournal of Agricultural and Food Chemistrypt_PT
oaire.citation.volume70pt_PT
person.familyNameJesuíno Basílio
person.familyNameda Silva Oliveira Pinto da Silva
person.familyNameFreitas
person.familyNameda Silva Pina
person.givenNameNuno Miguel
person.givenNameJoana Alexandra
person.givenNameVictor
person.givenNameFernando Jorge
person.identifierF-2389-2012
person.identifier.ciencia-id341B-7180-91CE
person.identifier.ciencia-id3F13-C79D-ED48
person.identifier.ciencia-id161D-29F0-55ED
person.identifier.ciencia-id331E-8F06-E9DC
person.identifier.orcid0000-0002-0121-3695
person.identifier.orcid0000-0002-9996-1463
person.identifier.orcid0000-0003-0586-2278
person.identifier.orcid0000-0001-8529-6848
person.identifier.scopus-author-id7007032996
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication47c4bcd7-d1d8-421a-a582-dd604351eb63
relation.isAuthorOfPublicationdcab8015-cbef-45c7-9cf8-ca80baf8c168
relation.isAuthorOfPublicatione1f2bc66-48b2-420f-8ce5-ba3edb736a0a
relation.isAuthorOfPublication868bc749-7687-43a4-ac45-e2b4d1f4e7ce
relation.isAuthorOfPublication.latestForDiscoverye1f2bc66-48b2-420f-8ce5-ba3edb736a0a

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