Structural chemistry and stability of anthocyanins

Dhruviya Verma, Neha Sharma, Umang Malhotra
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Abstract

Anthocyanins, which are natural pigments, are accountable for the deep blue, red, and purple hues of many fruits and vegetables. These pigments, which are a part of the flavonoid family, have garnered significant attention due to their potential health benefits such as antioxidant, anti-inflammatory, and anticancer properties. The biological activity and bioavailability of anthocyanins are determined by their chemical structure and stability. Anthocyanins are composed of a flavylium cation and have various substituents such as sugar and acyl groups that can impact their stability and reactivity. At low pH levels, anthocyanins are in their flavylium form and exhibit vivid colouration, but at higher pH levels, they undergo structural changes into quinoidal bases that are less stable and less colourful. The stability of anthocyanins can be influenced by several factors such as light, temperature, pH, and the existence of metal ions. Exposure to light and high temperatures may lead to anthocyanin degradation, whereas metal ions can create complexes that hinder their stability and bioavailability. Heating, drying, and extraction procedures can all have an impact on anthocyanin stability. In order to create successful preservation and processing methods for foods and supplements high in anthocyanins, comprehending their chemical structure and stability is crucial. With this objective in mind, the purpose of this review paper is to furnish a comprehensive outline of current knowledge regarding anthocyanin's structural chemistry and chemical stability. Significant factors that influence the stability and reactivity of anthocyanins will also be emphasized.
花青素的结构化学和稳定性
花青素是一种天然色素,是许多水果和蔬菜呈现深蓝色、红色和紫色的原因。这些色素是类黄酮家族的一部分,由于其潜在的健康益处,如抗氧化、抗炎和抗癌特性,已经引起了人们的极大关注。花青素的生物活性和生物利用度取决于其化学结构和稳定性。花青素由黄离子组成,并具有各种取代基,如糖和酰基,这些取代基会影响其稳定性和反应性。在低pH值下,花青素以黄烷形式存在,呈现出鲜艳的颜色,但在较高的pH值下,花青素发生结构变化,变成不太稳定和色彩较差的quinoidal碱。花青素的稳定性受光照、温度、pH值和金属离子的存在等因素的影响。暴露在光和高温下可能导致花青素降解,而金属离子会产生复合物,阻碍其稳定性和生物利用度。加热、干燥和提取过程都会对花青素的稳定性产生影响。为了成功地保存和加工花青素含量高的食品和补充剂,了解它们的化学结构和稳定性至关重要。考虑到这一目标,这篇综述的目的是提供一个关于花青素结构化学和化学稳定性的现有知识的全面概述。并对影响花青素稳定性和反应活性的重要因素进行了讨论。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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