Scientia Agricultura Sinica ›› 2013, Vol. 46 ›› Issue (2): 343-355.doi: 10.3864/j.issn.0578-1752.2013.02.014

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Structures and Formation Mechanism of Diverse Classes of Dietary Anthocyanin Derivatives

 HE  Jing-Ren, KUANG  Min-Jie, DENG  Li, LIU  Zhi-Wei, YI  Yang, YANG  Ning, DUAN  Li-Ge   

  1. College of Food Science and Engineering, Wuhan Polytechnic University/Hubei Provincial Key Laboratory for Agricultural Products Processing and Conversion, Wuhan 430023
  • Received:2012-08-29 Online:2013-01-15 Published:2012-10-26

Abstract: Anthocyanins are one class of natural water-soluble plant pigments which are commonly known to people and possess many important physiological functions and bioactivities. They are important substances responsible for the colours of fruits, vegetables, beans, grains, flowers and medicinal plants. In recent years, anthocyanin derivatives are found in the processed products of fruits and vegetables and some special plants rich in anthocyanins, which are series of natural products derived from anthocyanins and formed during fermentation and ageing or biologically synthesized by metabolization in plants tissues, constituting different families of anthocyanin derivatives with different structures and colours. The present paper summarized the origins of occurrence, structural features and formation mechanism of different types of anthocyanin derivatives (anthocyanin-flavanols, anthocyanin-alkyl-polyphenols, pyranoanthocyanins with the fourth pyran ring linked with different groups, anthocyanidin-like derivatives with flavylium ion and other unique anthocyanin derivatives), which will offer beneficial references for further investigate the structural stability and reactivity of anthocyanins with their applications in processing foods and agricultural products.

Key words: dietary anthocyanins , anthocyanin derivatives , reactivity , structures , formation mechanism

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