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Tuning color variation in grape anthocyanins at the molecular scale

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F13%3A33148617" target="_blank" >RIV/61989592:15310/13:33148617 - isvavai.cz</a>

  • Result on the web

    <a href="http://dx.doi.org/10.1016/j.foodchem.2013.07.006" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2013.07.006</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.foodchem.2013.07.006" target="_blank" >10.1016/j.foodchem.2013.07.006</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Tuning color variation in grape anthocyanins at the molecular scale

  • Original language description

    Anthocyanins are the main grape pigments. Due to their aromatic cyclic arrangements, they are able to absorb the radiation in the low energy range of the visible spectrum. In the fruit of Vitis vinifera L, the five main anthocyanidins (cyanidin, peonidin, delphinidin, petunidin and malvidin) are present as 3-o-lucosides, as well as their acetyl, p-coumaroyl and caffeoyl ester forms. Despite the huge number of experimental studies dedicated to the anthocyanin profile analysis of grapes and wines, the complete theoretical elucidation of the optical properties of grape anthocyanins is missing. The present work carried out this task through quantum chemistry calculations based on time-dependent density functional theory (TD-DFT), compared to experimental spectra. The differences in visible absorption spectra between the most common grape anthocyanins were rationalized according to B-ring substitution, glucosylation and esterification. A particular attention was given to the intra-molecular

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    CF - Physical chemistry and theoretical chemistry

  • OECD FORD branch

Result continuities

  • Project

    <a href="/en/project/ED2.1.00%2F03.0058" target="_blank" >ED2.1.00/03.0058: Regional Centre of Advanced Technologies and Materials</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2013

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Food Chemistry

  • ISSN

    0308-8146

  • e-ISSN

  • Volume of the periodical

    141

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    NL - THE KINGDOM OF THE NETHERLANDS

  • Number of pages

    9

  • Pages from-to

    4349-4357

  • UT code for WoS article

    000324848000143

  • EID of the result in the Scopus database