Reaction between malvidin 3-glucoside and (+)-catechin in model solutions containing different aldehydes

• Type: Article in International Scientific Journal
• Date: 2003

Authors

Pissarra, J (Author) Other; Mateus, N (Author) FCUP; Rivas Gonzalo, J (Author) Other; Buelga, CS (Author) Other; de Freitas, V (Author) FCUP

Journal

Title: Journal of Food Science

Vol. 68

Pages: 476-481

ISSN: 0022-1147

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 121 Citations

Scopus - 132 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-000-HK0

DOI: 10.1111/j.1365-2621.2003.tb05697.x

Abstract (EN): The contribution of the aldehyde composition of wine spirit to the color changes in Port red wine was studied in model solutions. Malvidin 3-glucoside was shown to be very reactive towards catechin in the presence of different aldehydes: acetaldehyde, isovaleraldehyde, benzaldehyde, propionaldehyde, isobutyraldehyde, formaldehyde, and 2-methylbutyraldehyde. LC/MS data confirmed the formation of oligomeric pigments resulting from the reaction between the anthocyanin and the flavanol (colored products) and between 2 flavanol units (colorless products) mediated by each aldehyde assayed. The W-visible spectra of the colored pigments showed a lambda(max) bathochromically shifted relatively to the lambda(max) of original anthocyanins. All samples revealed a "blueing" and "darkening" color effects using the CIELAB system.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6