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INFLUENCE OF PH VALUE ON HUE ANGLE AND VISIBLE ABSORPTION MAXIMA OF CYANIDIN 3-O-B-GLUCOPYRANOSIDE IN AQUEOUS SOLUTION
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R. Brouillard, Chemical Structure of Anthocyanins, in: P. Markakis (Ed.), Anthocyanins As Food Color., Academic Press, New York, 1982: pp. 1–40.
T. Fossen, L. Cabrita, M. Andersen, Colour and stability of pure anthocyanins influenced by pH including the alkaline region, Food Chem. 63 (1998) 435–440.
M.N. Clifford, Anthocyanins – nature, occurrence and dietary burden, J. Sci. Food Agric. 80 (2000) 1063–1072.
K. Torskangerpoll, Ø.M. Andersen, Colour stability of anthocyanins in aqueous solutions at various pH values, Food Chem. 89 (2005) 427–440.
P. Bridle, C.F. Timberlake, Anthocyanins as natural food colours —selected aspects, Food Chem. 58 (1997) 103–109.
R. Brouillard, G.A. Iacobucci, J.G. Sweeny, Chemistry of Anthocyanin Pigments. 9 . UV-Visible Spectrophotometric Determination of the Acidity Constants of Apigeninidin and Three Related 3-Deoxyflavylium Salts, J. Am. Chem. Soc. 104 (1982) 7585–7590.
A. Downham, P. Collins, Colouring our foods in the last and next millennium, Int. J. Food Sci. Technol. 35 (2000) 5–22.
G. Mazza, R. Brouillard, Color Stability and Structural Transformations of Cyanidin 3,5-Diglucoside and Four 3-Deoxyanthocyanins in Aqueous Solutions, J. Agric. Food Chem. 35 (1987) 422– 426.
G. Mazza, E. Miniati, Anthocyanins in Fruits, Vegetables and Grains, CRC Press, Inc., Boca Raton, 1993.
J.-F. Gonnet, Colour effects of co-pigmentation of anthocyanins revisited-1. A colorimetric definition using the CIELAB scale, Food Chem. 63 (1998) 409–415.
R. Brouillard, B. Delaporte, J.-E. Dubois, Chemistry of Anthocyanin Pigments. 3. Relaxation Amplitudes in pH-Jump Experiments, J. Am. Chem. Soc. 100 (1978) 6202– 6205.
F.J. Heredia, E.M. Francia-Aricha, J.C. Rivas-Gonzalo, I.M. Vicario, C. Santos- Buelga, Chromatic characterization of anthocyanins from red grapes - I. pH effect , Food Chem. 63 (1998) 491– 498.
N.H. Hurtado, A.L. Morales, M.L. González -Miret, M.L. Escudero-Gilete, F.J. Heredia, Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.), Food Chem. 117 (2009) 88–93. International Multidisciplinary Scientific GeoConfenferences SGEM 2015 www.sgem.org 15th International Multidisciplinary Scientific GeoConferences SGEM2015 International Multidisciplinary Scientific GeoConfenferences SGEM 2015 www.sgem.org
R. Brouillard, Chemical Structure of Anthocyanins, in: P. Markakis (Ed.), Anthocyanins As Food Color., Academic Press, New York, 1982: pp. 1–40.
T. Fossen, L. Cabrita, M. Andersen, Colour and stability of pure anthocyanins influenced by pH including the alkaline region, Food Chem. 63 (1998) 435–440.
M.N. Clifford, Anthocyanins – nature, occurrence and dietary burden, J. Sci. Food Agric. 80 (2000) 1063–1072.
K. Torskangerpoll, Ø.M. Andersen, Colour stability of anthocyanins in aqueous solutions at various pH values, Food Chem. 89 (2005) 427–440.
P. Bridle, C.F. Timberlake, Anthocyanins as natural food colours —selected aspects, Food Chem. 58 (1997) 103–109.
R. Brouillard, G.A. Iacobucci, J.G. Sweeny, Chemistry of Anthocyanin Pigments. 9 . UV-Visible Spectrophotometric Determination of the Acidity Constants of Apigeninidin and Three Related 3-Deoxyflavylium Salts, J. Am. Chem. Soc. 104 (1982) 7585–7590.
A. Downham, P. Collins, Colouring our foods in the last and next millennium, Int. J. Food Sci. Technol. 35 (2000) 5–22.
G. Mazza, R. Brouillard, Color Stability and Structural Transformations of Cyanidin 3,5-Diglucoside and Four 3-Deoxyanthocyanins in Aqueous Solutions, J. Agric. Food Chem. 35 (1987) 422– 426.
G. Mazza, E. Miniati, Anthocyanins in Fruits, Vegetables and Grains, CRC Press, Inc., Boca Raton, 1993.
J.-F. Gonnet, Colour effects of co-pigmentation of anthocyanins revisited-1. A colorimetric definition using the CIELAB scale, Food Chem. 63 (1998) 409–415.
R. Brouillard, B. Delaporte, J.-E. Dubois, Chemistry of Anthocyanin Pigments. 3. Relaxation Amplitudes in pH-Jump Experiments, J. Am. Chem. Soc. 100 (1978) 6202– 6205.
F.J. Heredia, E.M. Francia-Aricha, J.C. Rivas-Gonzalo, I.M. Vicario, C. Santos- Buelga, Chromatic characterization of anthocyanins from red grapes - I. pH effect , Food Chem. 63 (1998) 491– 498.
N.H. Hurtado, A.L. Morales, M.L. González -Miret, M.L. Escudero-Gilete, F.J. Heredia, Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.), Food Chem. 117 (2009) 88–93. International Multidisciplinary Scientific GeoConfenferences SGEM 2015 www.sgem.org 15th International Multidisciplinary Scientific GeoConferences SGEM2015 International Multidisciplinary Scientific GeoConfenferences SGEM 2015 www.sgem.org
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