Title of the Thesis

“Synthesis and Characterization Of Anthocyanin-Derived Pigments”

Abstract

Anthocyanins are a class of naturally occurring plant pigments that are commonly used as natural-sourced food dyes. They are responsible for the red, blue, and purple colours in many fruits and vegetables. Pyranoanthocyanins are anthocyanin-derived pigments formed through reactions between anthocyanins and small organic compounds. Pyranoanthocyanins have a more stable chemical structure than simple anthocyanins, resulting in greater pH and thermal stability. The extended conjugation system of these compounds allows for a broader range of colours than anthocyanins, including yellow, orange, and magenta. The synthesis and characterization efforts to build a library of pyranoanthocyanins as potential food dyes with improved stability and colour range will be presented. The observed impact of the structural substituents on the NMR, UV-Vis, and colour profiles of these pigments will be discussed.

August 18, 2026,  9:00 am in Don and Marion McDougall Hall, Room 328

Everyone is Welcome