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. 2023 Mar 23;12(7):1368. doi: 10.3390/foods12071368

Table 1.

Acylation modification of anthocyanins by organic acids.

Organic Acid Type Acyl Donor Type Acyl Donor Structure References
aliphatic acetic acid graphic file with name foods-12-01368-i001.jpg [2]
palmitic acid graphic file with name foods-12-01368-i002.jpg [46,50]
octanoic acid graphic file with name foods-12-01368-i003.jpg [51]
lauric Acid graphic file with name foods-12-01368-i004.jpg [52]
saturated fatty acids of different chain lengths [53]
aromatic (phenolic) acids caffeic acid graphic file with name foods-12-01368-i005.jpg [43,47,54,55]
p-coumaric acid graphic file with name foods-12-01368-i006.jpg [43,54,55,56]
cinnamic acid graphic file with name foods-12-01368-i007.jpg [46,56,57,58]
p-hydroxycinnamic acids graphic file with name foods-12-01368-i008.jpg [47,48]
p-hydroxybenzoic acids graphic file with name foods-12-01368-i009.jpg [47]
ferulic graphic file with name foods-12-01368-i010.jpg [55]