Akademik Veri Yönetim Sistemi
Acylated Anthocyanins: Chemistry, Bioavailability, Bioactivity, and Applications, CRC Press, ss.145-158, 2026
Anthocyanins are water-soluble flavonoid compounds that are responsible for the red to blue-purple colors of fruits, vegetables, and cereals. Structurally, anthocyanins are glycosylated derivatives of flavylium cations (2-phenylbenzopyrilium) and feature various methoxyl or hydroxyl groups attached to aromatic rings, which are connected by a six-membered oxygen-containing heterocyclic ring. These compounds exhibit numerous beneficial bioactive properties, such as antioxidant, anti-inflammatory, antimicrobial, and anticarcinogenic activities. Anthocyanins exert their antioxidant effects through multiple mechanisms, including free radical scavenging, metal ion chelation, and inhibition of lipid peroxidation, thereby protecting biomolecules from oxidative damage. Acylated anthocyanins are forms in which the hydroxyl groups on their sugar units are modified through the attachment of organic acids via ester bonds, enhancing both their stability and functional properties. Acylation affects the chemistry, structure, and bioactive properties of anthocyanins, stabilizing them through intramolecular co-pigmentation and protecting the flavylium chromophore from nucleophilic attack by water. Consequently, acylation alters polarity, enhances color stability, and increases radical scavenging activity. This chapter provides an overview of anthocyanins in terms of their structure and sources, examines the antioxidant activity of anthocyanin pigments and mechanisms of antioxidant action, and discusses acylated anthocyanins and structure–activity relationships, concluding with insights into future research direction.