From the journal:

Chemical Communications

Achieving a dramatic blue colour stability in anthocyanins bearing acylated sugars in position 3′,5′†

Joana Oliveira, ORCID logo *a   João T. S. Coimbra, ORCID logo a   Victor Freitas,a   Peiqing Yang,bc   Nuno Basílio ORCID logo b  and  Fernando Pina ORCID logo *b  

* Corresponding authors

a LAQV – REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
E-mail: jsoliveira@fc.up.pt

b LAQV – REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
E-mail: fp@fct.unl.pt

c College of Food Science and Nutritional Engineering, Agricultural University, China

Abstract

A comparison of the thermodynamics and kinetics of two triacylated anthocyanins, pigment 1 from Clitoria ternatea (blue pea) and pigment 2 from Ipomoea tricolor (morning glory) reveals that, beyond the number of acylated units, the position of the sugar residues plays a crucial role in their stability.

Graphical abstract: Achieving a dramatic blue colour stability in anthocyanins bearing acylated sugars in position 3′,5′

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Article information

DOI
https://doi.org/10.1039/D5CC03251B
Article type
Communication
Submitted
09 Jun 2025
Accepted
04 Jul 2025
First published
07 Jul 2025
This article is Open Access
Creative Commons BY license

Chem. Commun., 2025, Advance Article

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Achieving a dramatic blue colour stability in anthocyanins bearing acylated sugars in position 3′,5′

J. Oliveira, J. T. S. Coimbra, V. Freitas, P. Yang, N. Basílio and F. Pina, Chem. Commun., 2025, Advance Article , DOI: 10.1039/D5CC03251B

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