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1、FoodChemistry113(2009)859–871ContentslistsavailableatScienceDirectFoodChemistryjournalhomepage:www.elsevier.com/locate/foodchemReviewChemicalstudiesofanthocyanins:AreviewAraceliCastañeda-Ovando,Ma.deLourdesPacheco-Hernández,Ma.ElenaPáez-Hernández,JoséA.Rodrí
2、guez,CarlosAndrésGalán-Vidal*UniversidadAutónomadelEstadodeHidalgo,CentrodeInvestigacionesQuímicas,CiudadUniversitaria,CarreteraPachuca-TulancingoKm.4.5,42184MineraldelaReforma,MexicoarticleinfoabstractArticlehistory:Anthocyaninsarenaturalcolorantswhichhaver
3、aisedagrowinginterestduetotheirextensiverangeofReceived27September2007colours,innocuousandbeneficialhealtheffects.Despitethegreatpotentialofapplicationthatanthocy-Receivedinrevisedform26August2008aninsrepresentforfood,pharmaceuticalandcosmeticindustries,their
4、usehasbeenlimitedbecauseofAccepted2September2008theirrelativeinstabilityandlowextractionpercentages.Currently,mostinvestigationsonanthocyaninsarefocusedonsolvingtheseproblems,aswellastheirpurificationandidentification.Inthispaper,themostrecentadvancesinthechem
5、icalinvestigationoftheanthocyaninsaresumma-Keywords:rised,emphasisingtheeffectsofpH,co-pigmentation,metalioncomplexationandantioxidantactivityonAnthocyaninstheirstability.StabilityExtractionÓ2008ElsevierLtd.Allrightsreserved.PurificationIdentificationTheoretic
6、alcalculationsContents1.Introduction.........................................................................................................8602.Anthocyaninschemistry...........................................................................................
7、....8603.Anthocyaninsstability.................................................................................................8603.1.Solventandanthocyaninconcentrationeffects........................................................................8603.2.pHin
8、fluence...................................................................................................8613.3.Co-pigmentationeffect............................................................
