Embedded Files
What are anthocyanins? Anthocyanins are pigments found in plants responsible for their red, blue, or purple coloration. In the context of hash, they are non-vaporizable contaminants that decompose before cannabinoids vaporize. This leaves residue on vaporization devices, impacting performance and potentially altering the taste of the concentrate.
What can I do with anthocyanin? Anthocyanin compounds have various potential applications. I suggest removing them from hash intended for vaporization and repurposing them as a natural colorant or using them in for food for their anti-inflamatory and anit-microbial properties.
Is it safe to vaporize or combust anthocyanin and inhale the vapors? The safety of vaporizing or combusting anthocyanins and inhaling the resulting compounds is unknown. While I cannot provide medical advice, it's generally understood that regularly consuming large amounts of smoke or vapor, including from hash, can potentially harm respiratory and circulatory health. I say this based on personal observations. Again, I'm NOT A DOCTOR!
Anthocyanin thermal decomposition occurs progressively at temperatures between 60 °C and 80 °C, accelerating rapidly past 100 °C. The new compounds formed include chalcones (as the ring opens), followed by aglycons (anthocyanidins) and cleavage products like phloroglucinaldehyde and 4-hydroxybenzoic acid (from cyanidin). Temperature ranges for decomposition: below 60 °C anthocyanins are relatively stable, provided the environment is kept acidic. From 60 °C to 80 °C, the molecule becomes highly sensitive, with structural transformations into chalcones causing color fading. In the 80 °C to 150 °C range, first-order degradation kinetics apply. The molecule loses its sugar moiety (becoming an aglycon) and the pyrilium ring cleaves. Above 150 °C, extensive thermal decomposition and polymerization occur, producing brown-colored byproducts and totally destroying antioxidant functionality. Thermal degradation involves breaking bonds within the central "C" ring of the anthocyanin structure. The specific degradation pathway creates:
Chalcones, the initial reversible opening of the flavylium ring to form a colorless or pale yellow chalcone.
Anthocyanidins: The loss of attached sugar molecules, which leaves behind the aglycon core.
Phenolic Acids and Aldehydes: The cleavage of the molecule separates the A-ring and B-ring, resulting in compounds such as:Phloroglucinaldehyde (or phloroglucinol) from the A-ring.4-hydroxybenzoic acid, protocatechuic acid, or vanillic acid (depending on the original anthocyanin's B-ring substitution).
I heard anthocyanins reduce inflammation and pain, but Hashcru is saying they are contaminates, what's up? Anthocyanins in smokable or vaporizable materials are considered contaminants. While oral intake of anthocyanins has demonstrated anti-inflammatory effects in peer-reviewed studies, vaporization temperatures decompose these compounds into potentially harmful byproducts. Although oral degradation due to pH is possible, it is distinct from the thermal decomposition occurring during vaporization. The main takeaway is if you need the anti-inflammatory or pain reducing effects of anthocyanins you will need to consume the product orally, and a source from vegetables may be more effective than eating anthocyanin rich cannabis. Go for a bowl of blueberries after your bowl of hash...
What are the antimicrobial effects of anthocyanins? Anthocyanins have demonstrated antimicrobial effects by targeting key bacterial structures and processes. They disrupt bacterial cell membranes, damage cell walls, and interfere with vital functions, suggesting their potential use as natural food preservatives against foodborne pathogens. Research indicates that anthocyanins are generally more effective against Gram-positive bacteria compared to Gram-negative bacteria. This antimicrobial activity stems from interactions with the bacterial membrane, disrupting its integrity and ultimately causing cell death. Although anthocyanins might offer some pathogen reduction in rosin or hash, proper production, input material selection, and drying practices should ensure sufficient product stability without the need for potentially contaminating additives.
BACKING IT UP WITH PEER REVIEWED SCIENTIFIC LITERATURE
Google Sites
Report abuse