Achieving a dramatic blue colour stability in anthocyanins bearing acylated sugars in position 3',5'
Joana Oliveira1, João T S Coimbra1, Victor Freitas1
1LAQV - REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal. jsoliveira@fc.up.pt.
Chemical Communications (Cambridge, England)
|July 15, 2025
Abstract
None:
A comparison of the thermodynamics and kinetics of two triacylated anthocyanins, pigment 1 from Clitoria ternatea (blue pea) and pigment 2 from Ipomoea tricolor (morning glory) reveals that, beyond the number of acylated units, the position of the sugar residues plays a crucial role in their stability.
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