
A comparative study on the photophysical properties of anthocyanins and pyranoanthocyanins
- Author
- Kim Phan (UGent) , Steven De Meester (UGent) , Katleen Raes (UGent) , Karen De Clerck (UGent) and Veronique Van Speybroeck (UGent)
- Organization
- Abstract
- Anthocyanins and pyranoanthocyanins are flavonoids that are present in various food products (e.g., fruit, vegetables, wine, etc.). The large chemical diversity amongst these molecules leads to compound-specific properties such as color and stability towards external conditions. These properties are also attractive for food and non-food applications. The photophysical experimental characterization is not easy as this generally demands advanced analytical techniques along with optimized separation procedures. Molecular modeling can provide insights into the fundamental understanding of the photophysical properties of these compounds in a uniform way for a broad set of compounds. However, the current literature is quite fragmented on this topic. Herein, a large set of 140 naturally derived anthocyanins was evaluated in a systematic way with three functionals (B3LYP, PBE0, and CAM-B3LYP). The accuracy of these functionals was determined with experimental literature lambda(max,vis) values. In addition to lambda(max,vis) values, time-dependent (TD)-DFT calculations also provided oscillator strengths, molar absorption coefficients, and orbital energies, which define whether specific natural anthocyanin-based compounds can be deployed in food and non-food applications such as food additives/colorants, textile dyeing, analytical standards, and dye-sensitized solar cells (DSSCs).
- Keywords
- General Chemistry, anthocyanins, pyranoanthocyanins, time-dependent density functional theory, UV, Vis spectroscopy
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8693084
- MLA
- Phan, Kim, et al. “A Comparative Study on the Photophysical Properties of Anthocyanins and Pyranoanthocyanins.” CHEMISTRY-A EUROPEAN JOURNAL, vol. 27, no. 19, 2021, pp. 5956–71, doi:10.1002/chem.202004639.
- APA
- Phan, K., De Meester, S., Raes, K., De Clerck, K., & Van Speybroeck, V. (2021). A comparative study on the photophysical properties of anthocyanins and pyranoanthocyanins. CHEMISTRY-A EUROPEAN JOURNAL, 27(19), 5956–5971. https://doi.org/10.1002/chem.202004639
- Chicago author-date
- Phan, Kim, Steven De Meester, Katleen Raes, Karen De Clerck, and Veronique Van Speybroeck. 2021. “A Comparative Study on the Photophysical Properties of Anthocyanins and Pyranoanthocyanins.” CHEMISTRY-A EUROPEAN JOURNAL 27 (19): 5956–71. https://doi.org/10.1002/chem.202004639.
- Chicago author-date (all authors)
- Phan, Kim, Steven De Meester, Katleen Raes, Karen De Clerck, and Veronique Van Speybroeck. 2021. “A Comparative Study on the Photophysical Properties of Anthocyanins and Pyranoanthocyanins.” CHEMISTRY-A EUROPEAN JOURNAL 27 (19): 5956–5971. doi:10.1002/chem.202004639.
- Vancouver
- 1.Phan K, De Meester S, Raes K, De Clerck K, Van Speybroeck V. A comparative study on the photophysical properties of anthocyanins and pyranoanthocyanins. CHEMISTRY-A EUROPEAN JOURNAL. 2021;27(19):5956–71.
- IEEE
- [1]K. Phan, S. De Meester, K. Raes, K. De Clerck, and V. Van Speybroeck, “A comparative study on the photophysical properties of anthocyanins and pyranoanthocyanins,” CHEMISTRY-A EUROPEAN JOURNAL, vol. 27, no. 19, pp. 5956–5971, 2021.
@article{8693084, abstract = {{Anthocyanins and pyranoanthocyanins are flavonoids that are present in various food products (e.g., fruit, vegetables, wine, etc.). The large chemical diversity amongst these molecules leads to compound-specific properties such as color and stability towards external conditions. These properties are also attractive for food and non-food applications. The photophysical experimental characterization is not easy as this generally demands advanced analytical techniques along with optimized separation procedures. Molecular modeling can provide insights into the fundamental understanding of the photophysical properties of these compounds in a uniform way for a broad set of compounds. However, the current literature is quite fragmented on this topic. Herein, a large set of 140 naturally derived anthocyanins was evaluated in a systematic way with three functionals (B3LYP, PBE0, and CAM-B3LYP). The accuracy of these functionals was determined with experimental literature lambda(max,vis) values. In addition to lambda(max,vis) values, time-dependent (TD)-DFT calculations also provided oscillator strengths, molar absorption coefficients, and orbital energies, which define whether specific natural anthocyanin-based compounds can be deployed in food and non-food applications such as food additives/colorants, textile dyeing, analytical standards, and dye-sensitized solar cells (DSSCs).}}, author = {{Phan, Kim and De Meester, Steven and Raes, Katleen and De Clerck, Karen and Van Speybroeck, Veronique}}, issn = {{0947-6539}}, journal = {{CHEMISTRY-A EUROPEAN JOURNAL}}, keywords = {{General Chemistry,anthocyanins,pyranoanthocyanins,time-dependent density functional theory,UV,Vis spectroscopy}}, language = {{eng}}, number = {{19}}, pages = {{5956--5971}}, title = {{A comparative study on the photophysical properties of anthocyanins and pyranoanthocyanins}}, url = {{http://doi.org/10.1002/chem.202004639}}, volume = {{27}}, year = {{2021}}, }
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