Anthocyanins and anthocyanidins are polyphenolic compounds, responsible for the red and
blue colours in several fruits, flowers, and leaves. Their colorant properties, bioavailability …

Pyranoanthocyanins and pyranoflavylium analogous pigments occurring either naturally or
from the synthetic origin are a family of flavylium derivatives that have risen the attention …

The antioxidative capacity of food is a crucial functional indicator. Conventional methods for
measuring antioxidative capacity involve complicated reagents and tedious procedures. In …

Sharing with anthocyanins the 2-phenyl-1-benzopyrylium structural motif, flavylium
derivatives are strongly colored bio-inspired dyes that have been explored in dye-sensitized …

The aroma of red wine results from the intricate interplay between aroma compounds
(odorants) and complex polymers generated during fermentation. This study combines …

This work employs the correlated wavefunction-based methods ADC (2) and CC2 in
combination with the implicit solvent model COSMO to calculate the UV/Vis absorption and …

Flavylium cations serve as models for the chemical and photochemical reactivity of
anthocyanins, the natural plant pigment responsible for many of the red, blue and purple …

Fluorescence spectra and lifetimes were determined for 16 synthetic flavylium cation
analogues of anthocyanin plant pigments in dry acetonitrile acidified with trifluoroacetic acid …

Photoacids undergo an increase in acidity upon electronic excitation, enabling excited-state
proton transfer (ESPT) reactions. A multitude of compounds that allow ESPT has been …

Anthocyanins and pyranoanthocyanins are flavonoids that are present in various food
products (eg, fruit, vegetables, wine, etc.). The large chemical diversity amongst these …