| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538505 | Food Chemistry | 2013 | 10 Pages |
Abstract
⺠We determined anthocyanins of honeysuckle concentrates stabilized with skullcap flavone. ⺠Theoretical study of copigmentation was conducted with molecular dynamics methods. ⺠The sites responsible for the stabilization of anthocyanin-flavon complex were determined. ⺠The stacking of cyanidin-baicalin complex is formed by hydrogen bonds and water bridges. ⺠The conducted research confirmed stabilizing influence of skullcap flavones on anthocyanins.
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Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
StanisÅaw Kalisz, Jan OszmiaÅski, Jerzy HÅadyszowski, Marta Mitek,