Linked Life Data

16730376

Source:http://linkedlifedata.com/resource/pubmed/id/16730376

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1-2
pubmed:dateCreated
2006-10-9
pubmed:abstractText
The thermodynamics of the molecular association process between the malvidin-3-O-glucoside and a series of polyphenol derivatives (called 'copigmentation' in food chemistry) were studied in aqueous media. The Gibbs free energy, enthalpy and entropy values were determined by the fluorometric method. A combination of the Job's method with the van't Hoff theory was applied for data evaluation. The results show the exothermic character of the copigmentation process. The change of the enthalpy seems to be the same in every complexation step. However, the decreasing of the entropy term is higher at higher stoichiometries. As a result, the Gibbs free energy changes and, thus, the complex stability decreases quickly with increasing stoichiometry. Quantum-chemical investigation reveals the complexity of molecular interactions between malvidin and polyphenols, which is preferably based on pi-pi and OH-pi interaction moderated by repulsive Coulomb-type interactions.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
0165-022X
pubmed:author
pubmed:issnType
Print
pubmed:day
30
pubmed:volume
69
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
113-9
pubmed:dateRevised
2011-11-17
pubmed:meshHeading
pubmed:year
2006
pubmed:articleTitle
Determination of the thermodynamic parameters of the complex formation between malvidin-3-O-glucoside and polyphenols. Copigmentation effect in red wines.
pubmed:affiliation
Department of General and Physical Chemistry, University of Pécs, Ifjúság 6, H-7624, Pécs, Hungary. kunsagi@ttk.pte.hu
pubmed:publicationType
Journal Article