ArticleFrontiers in chemistry2018
Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory.
Article in Frontiers in chemistry, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 31 citations in OpenAlex.
- Supramolecular Study of the Interactions between Malvidin-3-Journal of agricultural and food chemistry · 2024Article
- A comparative metabolomics investigation of flavonoid variation in faba bean flowers.Metabolomics : Official journal of the Metabolomic Society · 2023Article
- Visual Representation of Red Wine Color: Methodology, Comparison and Applications.Foods (Basel, Switzerland) · 2023Article
- Natural Blues: Structure Meets Function in Anthocyanins.Plants (Basel, Switzerland) · 2021Review
- Oenin/Syringic Acid Copigmentation: Insights From a Theoretical Study.Frontiers in chemistry · 2019Article
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Authors and funding
4 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Making use of anthocyanin copigmentation, it is possible to effectively improve color quality and stability of red wines and other foods. This can be done by selecting strong copigments, but a 1-fold experimental screening usually entails a high cost and a low efficiency. The aim of this work is to show how a theoretical model based on density functional theory can be useful for an accurate and rapid prediction of copigmentation ability of a copigment. The present study, concerning the copigmentation between oenin and quercetin under the framework of implicit solvent, indicates that, in these conditions, the intermolecular hydrogen bonds play an important role in the system stabilization. The dispersion interaction slightly affects the structure, energies and UV-Vis spectral properties of the copigmentation complex.
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