Solvent Effect and Pigment Reaction in Black Cherry

Abstract

In this investigation, theoretical infrared spectroscopy has been applied to distinguish the functional group of the compounds to calculate their physical and chemical properties for approving frequency and intensity of absorbance in six water-soluble anthocyanins, including Cyanidin (Cya), Pelargonidin (Pel), Peonidin (Peo), Delphinidin (Del), Malvidin (Mal) and Petunidin (Pet) in vacuum and water media with a variety of pH. As Anthocyanins are more stable at low pH acidic conditions meanwhile, the higher amount of pH among anthocyanins will indicate a colorless medium. In this work, it has been illustrated the electronic structure of anthocyanin pigments that changes due to the solvent dielectric effect of polar H2O molecules. Most anthocyanins in nature have been derived from six anthocyanidin aglycones of flavylium chain with various glycosylations and acylations consisting of Cyanidin, Pelargonidin, Peonidin, Delphinidin, Malvidin, and Petunidin. In this work, it has been studied the information available concerning the electronic structure thermodynamic properties of these anthocyanin pigments in vacuum and water media at 300K toward approving their stability and color. Different water-soluble anthocyanins absorb the light and produce red, blue, and purple colors in vegetables and fruits.