Analysis of cyanidin, delphinidin, malvidin and pelargonidin anthocyanins in food products by infrared spectroscopy
UDC
543.421/.424DOI:
https://doi.org/10.31429/vestnik-20-4-71-78Abstract
In the present work investigated peculiarities of chemical structure of most common in nature anthocyanins, namely, cyanidin, delphinidin, malvidin, and pelargonidin. Represented structural and dynamic models of these molecules, as well as their corresponding theoretical IR-spectrum calculated within the framework of the quantum model DFT/RB3LYP/6-31G(d,p). Marked the characteristic peaks for each of these anthocyanins, allowing one anthocyanin to be distinguished from another in the composition of the substance: for cyanidin – 1223 cm-1, delphinidin – 1176~cm-1, malvidin – 1480 cm-1, and pelargonidin – 1197~cm-1. Theoretical calculations confirmed by an experiment consisting in investigation of practically obtained IR-spectrum of pomegranate fruits (Punica granatum), strawberry (Fragaria viridis), blueberry (Vaccinium uliginosum), red onion (Allium cepa) and red cabbage (Brassica oleracea). Obtained results have wide possibilities for approbation and implementation in the food and pharmaceutical industries.
Keywords:
anthocyanins, IR-spectrum, cyanidin, delphinidin, malvidin, pelargonidinFunding information
The study did not have sponsorship.
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