A computational study of the ground and excited state acidities of synthetic analogs of red wine pyranoanthocyanins-Reference-Cited by-同舟云学术

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A computational study of the ground and excited state acidities of synthetic analogs of red wine pyranoanthocyanins

Published:2020-06-18 Issue:7 Volume:139 Page:
ISSN:1432-881X
Container-title:Theoretical Chemistry Accounts
language:en
Short-container-title:Theor Chem Acc

Author:

Wang Jing,Siddique Farhan,Freitas Adilson A.,Silva Cassio P.,Silva Gustavo T. M.,Quina Frank H.,Lischka Hans,Aquino Adelia J. A.

Funder

CNPq

Fuel Cell Technologies Office

Publisher

Springer Science and Business Media LLC

Subject

Physical and Theoretical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s00214-020-02633-9.pdf

Reference63 articles.

1. Pina F, Oliveira J, de Freitas V (2015) Anthocyanins and derivatives are more than flavylium cations. Tetrahedron 71(20):3107–3114

2. Pina F, Melo MJ, Laia CAT, Parola AJ, Lima JC (2012) Chemistry and applications of flavylium compounds: a handful of colours. Chem Soc Rev 41(2):869–908

3. Santos-Buelga C, Mateus N, De Freitas V (2014) Anthocyanins. Plant pigments and beyond. J Agric Food Chem 62(29):6879–6884

4. Sigurdson GT, Tang PP, Giusti MM (2017) Natural colorants: food colorants from natural sources. Ann Rev Food Sci Technol 8:261–280

5. Cortez R, Luna-Vital DA, Margulis D, de Mejia EG (2017) Natural pigments: stabilization methods of anthocyanins for food applications. Compr Rev Food Sci Saf 16(1):180–198

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4. Ab initio investigation of substituent effects on the excited electronic states of flavylium cation analogues of anthocyanin pigments;Computational and Theoretical Chemistry;2022-10

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