By Pericles Markakis
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Extra info for Anthocyanins as Food Colors
It will be demonstrated later that, for some synthetic ftavylium salts that are not anthocyanins, the intermediate carbinol is not detected because of unfavorable kinetic and thermodynamic conditions, and it appears as though there were a single equilibrium between the ftavylium ion and the neutral chalcone. The ftavylium cation predominates whenever aH+ > K~ + Kh + K~. Conversely, the neutral forms A, B, and C predominate whenever K~ + Kh + K~ > a H+, for a H+ values higher than 10- 7 M. The ratios of the equilibrium concentrations of the neutral species A, B, and C are given by Eqs.
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P. 2413. Grisebach, H. (1979). In "Biochemistry of Plant Phenolics" (T. Swain, J. B. Harborne, and C. F. ), p. 221. Plenum, New York. Grunwald, E. and Eustace, D. (1975). In "Proton-Transfer Reactions" (E. Caldin and V. ), p. 103. Chapman & Hall, London. Gueffroy, D. , Kepner, R. , and Webb, A. D. (1971). Phytochemistry 10, 813. , and Grisebach, H. (1975). In "The Flavonoids" (J. B. Harborne, T. J. Mabry, and H. ), p. 866. Chapman & Hall, London. Harborne, J. B. (1957). Biochem. 1. 70, 22. Harborne, J.
Anthocyanins as Food Colors by Pericles Markakis