Analysis of cyanidin, delphinidin, malvidin and pelargonidin anthocyanins in food products by infrared spectroscopy

Authors

  • Stepanovich E.Yu. Astrakhan State University named after V.N. Tatishchev, Astrakhan, Российская Федерация ORCID 0000-0002-6656-8278
  • Aliyev P.N. Astrakhan State University named after V.N. Tatishchev, Astrakhan, Российская Федерация

UDC

543.421/.424

DOI:

https://doi.org/10.31429/vestnik-20-4-71-78

Abstract

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, pelargonidin

Acknowledgement

The study did not have sponsorship.

Author Infos

Ekaterina Yu. Stepanovich

канд. физ.-мат. наук, доцент, заведующая кафедрой инженерных технологий Астраханского государственного университета им. В.Н. Татищева

e-mail: stepekyr1@mail.ru

Piri N. Aliyev

студент бакалавриата института информационных и инженерных технологий, физики и математики Астраханского государственного университета им. В.Н. Татищева

e-mail: pirialiev@mail.ru

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Issue

2023. Vol. 20. No. 4

Section

Physics

Pages

71-78

Submitted

2023-06-02

Published

2023-12-31

How to Cite

Stepanovich E.Yu., Aliyev P.N. Analysis of cyanidin, delphinidin, malvidin and pelargonidin anthocyanins in food products by infrared spectroscopy. Ecological Bulletin of Research Centers of the Black Sea Economic Cooperation, 2023, vol. 20, no. 4, pp. 71-78. DOI: https://doi.org/10.31429/vestnik-20-4-71-78 (In Russian)

Copyright (c) 2024 Stepanovich E.Yu., Aliyev P.N.

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