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dc.contributor.author
Goulas, Vlasios
dc.contributor.author
Vicente, Ariel Roberto
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dc.contributor.author
Manganaris, George A.
dc.contributor.other
Motohashi, Noboru
dc.date.available
2020-09-01T15:53:01Z
dc.date.issued
2012
dc.identifier.citation
Goulas, Vlasios; Vicente, Ariel Roberto; Manganaris, George A.; Structural Diversity of Anthocyanins in Fruits; Nova Science Publishers; 1; 1; 2012; 225-250
dc.identifier.isbn
978-1-62257-329-5
dc.identifier.uri
http://hdl.handle.net/11336/112896
dc.description.abstract
Anthocyanins are water-soluble pigments responsible for blue, purple and red color of many fruits such as berries, grapes, cherries, pomegranates, plums, apples, and sorne citrus and tropical fruits. Anthocyanins have ecological functions as attractants to pollinators and/or predators,predators; provide protection against excessive radiation, act as antimicrobials and most promptly they have high antioxidant potencycapacity. Chemically, anthocyanins belong to a parent class of molecules, the flavonoids, and are glycosiydes containing a sugar moiety and an aglycone unit (the anthocyanidin) which is derived from the flavylium ion. More than 635 different anthocyanins and 23 anthocyanidins by now have been already described. The structural differences among anthocyanins are related to the number of hydroxyl or methoxyl groups in the anthocyanidin skeleton, the position and the number of bonded sugar residues as well as by the aliphatic or aromatic carboxylates bonded to them. The distribution of the six most common anthocyanidins in fruits is: cyanidin 30%, delphinidin 22%, pelargonidin 18%, peonidin 7.5%, malvidin 7.5% and petunidin 5%. The conformation of anthocyanins has great impact in their color, stability, copigmentat co-pigmentation capacity and antioxidant properties. The most common glycoside derivatives are 3-monosides, 3- biosides, 3,5 and 3,7-diglucosides.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Nova Science Publishers
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Anthocyanin
dc.subject
Fruit
dc.subject
Quality
dc.subject
Flavonoids
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Structural Diversity of Anthocyanins in Fruits
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-08-19T20:34:53Z
dc.journal.volume
1
dc.journal.number
1
dc.journal.pagination
225-250
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
New York
dc.description.fil
Fil: Goulas, Vlasios. Cyprus University of Technplogy; Grecia
dc.description.fil
Fil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; Argentina
dc.description.fil
Fil: Manganaris, George A.. Cyprus University of Technplogy; Grecia
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://novapublishers.com/shop/anthocyanins-structure-biosynthesis-and-health-benefits/
dc.conicet.paginas
335
dc.source.titulo
Anthocyanins: Structure, Biosynthesis and Health Benefits
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