Anthocyanin Compounds of the Persian Sour Cherry (Prunus cerasus L) as the Fruit with High Antioxidant Properties
Yazarlar (3)
Dr. Öğr. Üyesi Fatemeh MOLLAAMIN Islamic Azad University, Central Tehran Branch, İran
Prof. Dr. Fatma Kandemirli Kastamonu Üniversitesi, Türkiye
Prof. Dr. Majıd MONAJJEMI Islamic Azad University, Central Tehran Branch, İran
Makale Türü Açık Erişim Özgün Makale (ESCI dergilerinde yayınlanan tam makale)
Dergi Adı Biointerface Research in Applied Chemistry
Dergi ISSN 2069-5837 Wos Dergi Scopus Dergi
Makale Dili İngilizce Basım Tarihi 06-2022
Cilt / Sayı / Sayfa 12 / 3 / 3696–3709 DOI 10.33263/BRIAC123.36963709
Özet
In this work, it has been explained that the significant parameter for increasing the absorbed amount in a direct non-linear track to moving from the Beer-Lambert principle is the self-conjoint of anthocyanins of cy, dp, and pt compounds.The shifting of enthalpy between acn-Al3+/Ga3+/Cr3+/Fe3+/Mg2+ liaison compounds has been studied the double conjunctions and carbonyl groups due to the linkage of B ring for cy, dp, and pt of anthocyanins in vacuum and water ambiance debating the strongness and color of acn-Al3+/Ga3+/Cr3+/Fe3+/Mg2+ linkage of cy, dp, and pt structures in a weakly acidic medium in the Iranian sour cherry. The ACNs including Cy, Dp, and Pt within the largest linkage in the strong part of these compounds by metal cations of Al3+/Ga3+/Cr3+/Fe3+/Mg2+ cause a different limit of colors under acidic pH. Besides, the charge density and electron charges have been received by matching the electrostatic capacity to a constant charge of O+17, O+16, and O+7 particles for cy-Mn+(n:31), dp-Mn+ (n:32) and pt-Mn+(n:35), using the electrophilic parts of cy, dp and pt anthocyanin unities thet indicate the mouvement and the resistance of these structures in the reel samples like persian sour cherry.
Anahtar Kelimeler
Anthocyanin | Anthocyanin-metal linkage | Beer-Lambert principle | Cy | Dp | Persian sour cherry | Pt | Vacuum | Water
BM Sürdürülebilir Kalkınma Amaçları
Atıf Sayıları
Web of Science 5
Scopus 6
Anthocyanin Compounds of the Persian Sour Cherry (Prunus cerasus L) as the Fruit with High Antioxidant Properties

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