Name | Enocyanin |
Synonyms | Enocyanin ANTHOCYANINS TAMARINDCOLOUR GRAPESKINCOLOUR PURPLECORNCOLOUR GRAPEJUICECOLOUR 2-phenylchromenium Anthocyanins, grape BLUEBERRYANTHOCYANINS Hibiscus Flower extract HIBISCUSSABDARIFFAL.ANTHOCYANINS |
CAS | 11029-12-2 |
InChI | InChI=1/C15H11O/c1-2-6-12(7-3-1)15-11-10-13-8-4-5-9-14(13)16-15/h1-11H/q+1 |
Molecular Formula | C15H11O+ |
Molar Mass | 207.24724 |
Solubility | DMF (Slightly), DMSO (Slightly), Methanol (Slightly) |
Appearance | Solid |
Color | Very Dark Purple to Black |
Storage Condition | -20°C |
Physical and Chemical Properties | Red to dark purple liquid, block, powder or paste-like substance, slightly with special odor. Soluble in water, ethanol, propylene glycol, insoluble in oil. The Hue varies with the Ph. Acidic red to purple, alkaline dark blue, dark purple in the presence of iron ions. Dyeing, heat resistance is not too strong, vitamin C can improve its light resistance. The color tone is stabilized by polyphosphate. |
In vitro study | Enocyanin (0.1%) affects the leucine aminopeptidase, acid phosphatase, γ-glutamyl transpeptidase and esterase activity by 63%, 100%, 134% and 99%, respectively. |
Reference Show more | 1. [IF=6.306] Junkang Wang et al."Anthocyanins decrease the internalization of TiO2 nanoparticles into 3D Caco-2 spheroids."Food Chem. 2020 Nov;331:127360 2. [IF=5.279] Guokun Zhang et al.Lingonberry Anthocyanins Inhibit Hepatic Stellate Cell Activation and Liver Fibrosis via TGFβ/Smad/ERK Signaling Pathway.J Agr Food Chem. 2021 |