A new vinylpyranoanthocyanin pigment occurring in aged red wine

• Type: Article in International Scientific Journal
• Date: 2006

Authors

Mateus, N (Author) FCUP; Oliveira, J (Author) Other; Pissarra, J (Author) Other; Gonzalez Paramas, AM (Author) Other; Rivas Gonzalo, JC (Author) Other; Santos Buelga, C (Author) Other; Silva, AMS (Author) Other; de Freitas, V (Author) FCUP

Journal

Title: Food Chemistry

Vol. 97

Pages: 689-695

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 54 Citations

Scopus - 64 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-004-J3V

DOI: 10.1016/j.foodchem.2005.05.051

Abstract (EN): A new pyranoanthocyanin-vinylphenol pigment was detected in an aged Port red wine. The UV-Vis spectrum of this pigment was found to have a lambda(max) of 538 nm that is bathochromically shifted from that of original anthocyanins, exhibiting a more purple hue in acidic solution. This newly formed pigment was synthesized in model solution through the reaction between malvidin 3-O-glucoside-pyruvic acid adduct and vinylphenol and its structure was assigned by NMR and mass spectrometry. This pigment is reported herein for the first time.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7