Copigmentation

Copigmentation is a phenomenon where pigmentation due to anthocyanidins is reinforced by the presence of other colorless flavonoids known as cofactors or “copigments”. This occurs by the formation of a non-covalently-linked complex.^[1]

Examples

Flowers

An example is the bluish purple flowers of the Japanese garden iris (Iris ensata).^[2] The characteristic floral jade coloration of Strongylodon macrobotrys has been shown to be an example of copigmentation, a result of the presence of malvin (the anthocyanin) and saponarin (a flavone glucoside) in the ratio 1:9.^[3]

Berries

It is a phenomenon observed in the berry color of the porcelain berry (Ampelopsis glandulosa).

Food

Part of the color of red wine can be due to the copigmentation phenomenon.^[4] Copigmentation is only important during the early stages of a wine's age. Anthocyanins begin to polymerize with other wine compounds, such as hydroxycinnamic acids, tannins, glyceraldehyde or proteins, to form more complex structures with covalent C–C bonds.^[5]

See also

• Metalloanthocyanin