کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6399868 | 1330716 | 2011 | 5 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Transformation of stacked Ï-Ï-stabilized malvidin-3-O-glucoside - Catechin complexes towards polymeric structures followed by anisotropy decay study Transformation of stacked Ï-Ï-stabilized malvidin-3-O-glucoside - Catechin complexes towards polymeric structures followed by anisotropy decay study](/preview/png/6399868.png)
The temperature-dependent transformation of Ï-Ï-stabilized stacked malvidin-catechin structures towards polymeric-type structures was studied by photoluminescence (PL) and anisotropy decay studies. The results show an immediate decrease of the anisotropy decay after elevating the temperature from 293Â K to 303Â K or 313Â K, while only a very slow increase in the anisotropy decay could be observed when the samples were kept at these elevated temperatures for a longer time such as a few days. The slow polymerization of the malvidin-polyphenol system could be identified as the main process responsible for the change in optical properties by the comparison of the time-dependence of the anisotropy decay with the change observed in the PL intensity. Measurements were also conducted in red wines, where we observed similar results. This suggests a possibly broader relevance of our results for all systems, where anthocyanins and polyphenols are present in considerable concentrations.
Journal: Food Research International - Volume 44, Issue 1, January 2011, Pages 23-27