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Spectrophotometric Study of Anthocyan Copigmentation Reactions. 2. Malvin and the Nonglycosidized Flavone Quercetin
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    Spectrophotometric Study of Anthocyan Copigmentation Reactions. 2. Malvin and the Nonglycosidized Flavone Quercetin
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    Faculty of Physical Chemistry, Faculty of Science, University of Belgrade, Studentski trg 12-16, P.O. Box 137, 11000 Belgrade, Yugoslavia
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 1997, 45, 5, 1694–1697
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    https://doi.org/10.1021/jf9606114
    Published May 19, 1997
    Copyright © 1997 American Chemical Society

    Abstract

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    Using UV−vis spectrophotometry we have established that a process of copigmentation takes place between an anthocyan molecule, malvin chloride (malvidin 3,5-diglucoside), and a nonglycosidized pentahydroxyflavone, quercetin (3,5,7,3‘,4‘-pentahydroxyflavone). The kinetic and thermodynamic parameters, by which the process is characterized, were correlated to the structure, i.e., the nature and position of the substituents in the interacting molecules.

    Keywords: Copigmentation; quercetin; UV−vis spectra; kinetic and thermodynamic parameters

    Copyright © 1997 American Chemical Society

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     Abstract published in Advance ACS Abstracts, April 1, 1997.

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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 1997, 45, 5, 1694–1697
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf9606114
    Published May 19, 1997
    Copyright © 1997 American Chemical Society

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