Testing on Anthocyanidins Reactivity

Anthocyanidins are a class of natural, poly-phenol based colored compounds that are laigely responsible for the vibrant colors in most fruits and flowers. They are commonly found in red wine and fruit juices, and have been shown to have properties beneficial to human health, including 

FIGURE 3.13 The generic structure of the studied series of anthocyanidins (Putz et al., 2008). 

FIGURE 3.14 The orbital structures for working anthocyanidins in HOMO states (Putz et al, 2008). 

With these the fitting, reactivity and statistical results are displayed in Table 3.24. From Table 3.25 two cases emerges for the first series I of molecular strengths there is recorded poor reactivity efficiency while the statistical factor shows a higher correlation instead, for the second series 11 of oscillating series in excited states the reactivity efficiency Ejj approaches the ideal case, however, with a drawback from the correlation statistics. 

Such results forced us to admit that when about chemical reactivity the chemical efficiency should be more appropriate index than the quantitative-structure-property correlation factor. 

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