Screening of portisins (vinylpyranoanthocyanin pigments) in port wine by LC/DAD-MS

• Type: Article in International Scientific Journal
• Date: 2005

Authors

Mateus, N (Author) FCUP; Oliveira, J (Author) FCUP; Gonzalez Paramas, AM (Author) Other; Santos Buelga, C (Author) Other; de Freitas, V (Author) FCUP

Journal

Title: Food Science and Technology International

Vol. 11

Pages: 353-358

ISSN: 1082-0132

Publisher: SAGE

Indexing

ISI Web of Knowledge - 14 Citations

Scopus - 16 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-000-12J

DOI: 10.1177/1082013205057940

Abstract (EN): Samples of a two-year-old Port red wine were fractionated by Toyopearl gel column chromatography yielding different coloured fractions. Anthocyanin-derived compounds were tentatively identified by LC/DAD-MS in the different eluted fractions. Several pigments were found to correspond to a recently reported family of pyranoanthocyanin compounds named portisins, supposedly arising from the reaction between anthocyanin-pyruvic acid adducts and flavanols in the presence of acetaldehyde. These pigments present a structure in which pyranoanthocyanins are linked to flavanols (catechins or procyanidin dimers) through a vinyl linkage. These pigments showed a UV-visible spectrum with a lambda(max) batochromically shifted from that of genuine anthocyanins, thereby contributing to a more bluish hue.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6