Natural anthocyanin pigments/dyes and phenolic copigments/co-dyes form noncovalent
complexes, which stabilize and modulate (in particular blue, violet, and red) colors in …

Phenolic compounds are part of the secondary metabolism of plants and are of great
importance for their survival in unfavourable environment. A class of phenolic compounds …

Copigmentation is a solution phenomenon in which pigments and other noncolored organic
components form molecular associations or complexes. It generally results in an …

Originating in the grapes, monomeric anthocyanins in young red wines contribute the
majority of color and the supposed beneficial health effects related to their consumption, and …

The influences of temperature, UV irradiation, and 3 months of storage (in the presence and
absence of light) on the stability of a copigmentation complex were investigated. The …

Intermolecular copigmentation reactions are significantly responsible for the manifold color
expression of fruits, berries, and their products. These reactions were investigated with five …

Phenolic compounds are of crucial importance for red wine color and mouthfeel attributes. A
large number of enzymatic and chemical reactions involving phenolic compounds take …

The phenolic compounds hydroxycinnamates, anthocyanins, flavonols, and flavan-3-ols of
sweet cherry cultivars Burlat, Saco, Summit, and Van harvested in 2001 and 2002 were …

The relationship between colour parameters and anthocyanins of four sweet cherry cultivars,
Burlat, Saco, Summit and Van was studied. The colour (L∗, a∗, b∗, chroma and hue angle …

Five anthocyanins (the 3-monoglucoside of delphinidin, cyanidin, petunidin, peonidin and
malvidin), isolated from red grape skins, were subjected to a spectroscopic study to …