Oxidation products of acylated anthocyanins under acidic and neutral conditions |
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| Authors: | Géza Hrazdina Angeline J. Franzese |
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| Affiliation: | Department of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456, U.S.A. |
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| Abstract: | Acylated anthocyanidin-3,5-diglucosides are oxidized with H2O2 under acidic conditions to acylated ortho-benzoyloxyphenylacetic acid esters. When the same reaction is carried out under neutral conditions, the reaction product is the 3-O-acyl-glucosyl-5-O-glucosyl-7-hydroxy coumarin. |
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