Interactions between anthocyanins and organic food molecules in model systems

The interactions between different glucosidic anthocyanins (pelargonin, cyanin, delphinin, malvin and petunin) and some organic compounds (lactic, galacturonic, tannic, phenolic and sinapic acids; pyrogallol, furfural, pectin, cellulose, hydrolitic lignin) which are present in food-stuffs were investigated at pH 3.0–4.3 and 25 °C. The interactions were monitored by means of u.v.-VIS spectra and their different behaviours were highlighted by following changes in absorbance over a range of wavelengths (Δλ and ΔA). Significant effects on absorbance were detected and are discussed in terms of the phenomenon of co-pigmentation.