A new vinylpyranoanthocyanin pigment occurring in aged red wine

• Tipo: Artigo em Revista Científica Internacional
• Data: 2006

Autores

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

Revista

Título: Food Chemistry

Vol. 97

Páginas: 689-695

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 54 Citações

Scopus - 64 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7