New family of bluish pyranoanthocyanins

• Type: Article in International Scientific Journal
• Date: 2004

Authors

Mateus, N (Author) FCUP; Oliveira, J (Author) FCUP; Haettich Motta, M (Author) Other; de Freitas, V (Author) FCUP

Journal

Title: Journal of Biomedicine and Biotechnology

Vol. 2004

Pages: 299-305

ISSN: 1110-7243

Publisher: HINDAWI PUBLISHING CORPORATION

Indexing

ISI Web of Knowledge - 31 Citations

Scopus - 54 Citations

Scientific classification

FOS: Medical and Health sciences > Other medical sciences

Other information

Authenticus ID: P-000-7HA

Abstract (EN): The use of anthocyanins has been investigated for the preparation of food and beverage natural colorants as they seem to have nontoxic effects. In this context, vinylpyranoanthocyanins were recently found to naturally occur in ageing red wine. This new family of anthocyanin-derived pigments may be obtained directly through the reaction between anthocyanin derivatives and other compounds. Some of these newly formed pigments have been found to exhibit a bluish color at acidic pH. The formation of bluish pigment was obtained through reaction between anthocyanin-pyruvic-acid adducts and flavanols in the presence of acetaldehyde. The formation of similar bluish pigments was attempted using other different precursors. The chromatic features of this kind of pigments bring promising expectations concerning the use of these naturally occurring blue pigments in the food industry.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7