Polyacylated anthocyanins

Yoshida, K. et al., A UV-B resistant polyacylated anthocyanin, FIBA, from blue petals of morning glory. Tetrahedron Lett., 44, 7875, 2003. 

Honda, T. and Saito, N., Recent progress in the chemistry of polyacylated anthocyanins as flower color pigments. Heterocycles, 56, 633, 2002. 

It is known that polyacylated anthocyanins are very stable in neutral or weakly acidic aqueous solutions, whereas simple anthocyanins are quickly decolorized by hydration at the 2-position of the anthocyanidin nucleus. The shift to blue colors and increased anthocyanin stability are in many cases simply achieved by intramolecular copigmentation involving... 

Recent progress in the chemistry of polyacylated anthocyanins as flower color pigments 02H(56)633. 

Anthocyanins have a considerable potential in the food industry as safe and effective food additives. Their annual world production has been estimated to reach 10,000 tons from grapes alone. However, compared with synthetic colorants they have not been extensively used because of their instability towards a variety of chemical and physical factors. Notwithstanding, polyacylated anthocyanins display a marked stability which may prove to be of particular importance for food technology [33],... 

Nearly 35 different anthocyanins have been reported to occur in one or more species in the family Ranunculaceae (Figure 10.15), and 24 of these have been reported after 1992 as novel compounds. Flowers of species in the genera Delphinium (blue), ° Consolida (blue-violet), and Aconitum (purplish-blue) " contain similar anthocyanins with polyacyl substitution based on -hydroxybenzoylglucose residues at the 7-hydroxyl of delphinidin, in addition to a more simple glycosyl moiety at the 3-position. Red flowers of Delphinium hybridum share a similar 3,7-disubstitution pattern based on pelargonidin instead of delphinidin. 

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